Muesli Ragi Chocolate Chip Cookies
Easy, healthy Indian-style cookies made with ragi flour, muesli, jaggery and chocolate chips — eggless and perfect for tea time or snack moments.
Ingredients
Equipment
Method
- Preheat your oven to 180°C and line a baking tray with parchment paper or grease it lightly.
- In a large mixing bowl, combine muesli, ragi flour, whole-wheat flour, cinnamon powder, baking powder and salt. Stir well.
- In another bowl, mix olive oil (or melted coconut oil) with jaggery powder. Stir until jaggery dissolves and mixture is smooth.
- Pour the wet mixture into the dry ingredients. Add nutmeg powder (if using). Use a spatula or your hands to mix until dough comes together. Then fold in the chocolate chips evenly.
- Take small portions (about 1½ tablespoon) of dough, roll into balls, then flatten gently with your palm. Place them on the prepared baking tray spaced 2-3 cm apart.
- Chill the tray in fridge for 10 minutes — this helps cookies hold shape while baking.
- Bake in preheated oven for 10–12 minutes or until the edges start to turn light golden brown.
- Remove from oven and let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely. This lets them crisp up just right.
Notes
You can substitute olive oil with melted coconut oil or softened butter for slight variation. Using jaggery instead of refined sugar makes these cookies mildly sweet and more nutritious. Cookies stay fresh in an airtight container for up to 10 days.