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These cookies combine indulgence with nutrition. Ragi (finger millet) flour is naturally rich in calcium, iron, and fiber, making it a great alternative to refined flour. Jaggery adds a caramel-like sweetness while avoiding refined sugar. Cocoa and dark chocolate chips give them the chocolatey punch we all love. These cookies are slightly crisp at the edges with a chewy center, making them perfect for tea-time, kids’ snacks, or guilt-free dessert.
Preheat oven to 180°C (350°F). Line a baking tray.
Beat butter and jaggery until light and creamy.
Add vanilla, then fold in ragi flour, wheat flour, cocoa, baking powder, and soda
Add milk gradually to make a soft dough.
Mix in chocolate chips
Scoop spoonfuls of dough onto tray, leaving space.
Bake for 12–15 minutes until edges are firm.
Cool on wire rack before storing.
No, cocoa and jaggery balance the earthy taste of ragi.
Yes, up to 7–8 days in an airtight container.
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