Check out the notes section for details on how to make these cookies eggless and for ways to make these healthy cookies, healthier. This recipe makes 24 medium size cookies or 30 small cookies.
Ragi Oatmeal Chocolate Chips Cookies | Millet Oatmeal Cookies
Ingredients
- 1 cup Sprouted/Normal Ragi flour
- ½ cup All purpose flour / Whole wheat flour
- ½ tsp Salt
- ½ tsp Baking powder
- ⅛ tsp Baking Soda
- 220 gm Unsalted butter softened, but still cool
- ½ cup Brown sugar packed
- ½ cup White sugar
- 2 nos Eggs
- 1 tsp Vanilla
- 3 cups Rolled oats
- 2 tbsp Milk if necessary
- 1 cup Sweetened or semi-sweet chocolate chips
- 1 cup Toasted chopped walnuts optional
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment. In a medium bowl, mix together the flours, salt, baking powder and soda. Set aside.
- In a large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time and mix in thoroughly. Incorporate the vanilla.
- Gently mix in the flour mixture, followed by the oats, and at last the chocolate chips and walnuts (if using). Keep aside some chocolate chips to top the cookies.
- Add a couple of tablespoons of milk, if (and only if) the mix appears too dry. Drop the batter in 1-2 tablespoonfuls on your cookie sheet, at least 1" apart as they will spread while baking.
- Bake for about 12-14 minutes or until browning at the edges.
- Transfer cookies to a rack to cool and store in airtight containers at once or the cookies will soften.
Notes
- If you prefer a crisper cookie, then gently pile your whole completed batch of cookies back onto the cookie tray, and stick them back in the oven for an additional 15 minutes at 150F or so. Careful that you watch them, or they might burn. Remove, cool, and store as above.
- Egg Substitute: 2 flax eggs: Mix together 2 tbsp finely ground flax meal with 6 tbsp water and set aside for 10 min and use in place of 2 eggs.
- Less butter option: I have tried the recipe with 1 stick of butter with a half cup of virgin coconut oil or 1 stick of butter and 1/2 cup of apple puree. Both have come out well.
- Refined Sugar substitute: Instead of brown sugar and white sugar, you can use 1 cup of coconut sugar
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @shebascalmcuisine on Instagram and hashtag it #calmcuisine.
Food for Soul
“Trust in the Lord with all your heart, and do not lean on your own understanding. In all your ways acknowledge him, and he will make straight your paths.” – – Proverbs 3:5-6
Let’s contemplate the words “trust in the Lord.” You see, when we trust in something, we are placing our security in that entity. If I am being honest, I would admit that it is harder to trust God than it is man, even though man will always let us down. ” Only God is perfectly trustworthy and faithful. Yet if I do not take time to get to know Him, I will never come to trust Him.”
“Trust in the Lord with all your heart” means placing our heart at the Lord’s feet. This surrender leaves no room for our own anxiety or worry, but completely entrusts our “being” to God’s sovereignty.
You see, to “lean not on your own understanding” is to lean completely into the strong arms of God’s holding. It means to not rely on ourselves, essentially letting go of what we think we know and letting God take the helm of what He perfectly knows.
“In all your ways acknowledge Him”: not some ways or some days, but always with all our ways. This means to admit the existence, reality, and trustworthiness of God. To acknowledge Him as Lord over our world and to give Him full access to sit on the throne of our hearts. There and only there can He begin to govern our walk.
“And He will direct your paths.” He will begin to establish our steps and lead us where He needs us.
I don’t want to just quote God’s word verbally, I want my life to quote the Truth of God’s Word visually. It begins with trust and ends with Him. Trusting Him. Period.
God bless you!!
