Eggless chocolate crinkle cookies with finger millet or ragi flour/atta.
Yes no all purpose this time. I have used ragi flour and whole wheat flour to make this super delicious crinkle cookies. Baking is a stress buster for me. And my house smell heavenly with the aroma of this cookies while baking. Loved it 🙂
First take a look at the numerous benefits of ragi or finger millet. Its a powerhouse of nutrition and act as a treatment for anaemia, diabetes, osteoporosis and brittle bones.
Ragi is packed with iron, protein, calcium etc. Fiber rich finger millet helps to lower cholesterol level and its an ideal food for weight loss.
Ragi is gluten free and suitable for gluten or lactose intolerant people. Not only that it also helps in relieving stress and anxiety.
This post is going to be a part of #Foodiemonday bloghop theme is #cookies. My contribution is this super yummy and healthy chocolate crinkle cookies.
I have always used all purpose flour/maida in Chocolate crinkle cookies. But this time tried to make a healthy version. Super happy with the taste. Perfect soft fudgy inside and crisp outside. Coffee, chocolate and vanilla gives the cookies a lovely aroma.
You can make it with only all purpose flour/maida too.
Whole wheat flour or atta – 1/2 cup
Ragi or finger millet flour – 1/2 cup
Powered sugar – 1/2 cup
Butter – 1/4 cup
Cocoa powder – 4 tablespoon
Curd – slightly less than 1/4 cup
Vanilla essence – 1 teaspoon
Instant coffee powder – 1/2 teaspoon
Baking powder – 1 teaspoon
Powered sugar for coating
Sieve whole wheat flour, ragi/finger millet flour, cocoa powder, baking powder and coffee.
Cream butter and sugar. Mix well and add vanilla essence and curd. Beat well. Now add all the dry ingredients in it. Combine everything with your hand. Make a smooth dough.
The dough will be smooth and sticky. Cover and keep in refrigerator for 4 to 6 hours or overnight.
It will be stiff when chilled.
Preheat the oven at 180° for 10 minutes.
Spread some powdered sugar on a plate. Make small balls out of the dough. Roll it on the powdered sugar. Press gently.
Place the balls on a baking tray 1 inch apart.
Bake in preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp and soft in the middle.
If overbake it will be hard and crisp not fudgy inside. But I like both crisp and fudgy 😀
Let the cookies cool down completely before serving.
Enjoy the soft fudgy chocolaty crinkle cookies.
Happy baking 🙂