Millets have become the 'in' thing now! Everybody
realizes the benefits of including millets in our regular diet and this is a
wonderful way to include millets in kids diet.
Check out the other millet recipes.
FOXTAIL MILLET CHOCOLATE CHIP COOKIES
Preparation time 10 mins | Baking time 18 mins | Makes about 12-14 cookies
Ingredients
Preparation time 10 mins | Baking time 18 mins | Makes about 12-14 cookies
Ingredients
- Foxtail millet flour – 105 gms (about 1/2 cup + 5 tbsp)
- Powdered jaggery – 36 gms (about 1/4 cup)
- Butter - 49 gms
- Milk - 1 to 2 tsp
- Mini chocolate chips – 3 tbsp
1. Dry roast foxtail millet (thinai) for 3
minutes. Let it cool and then grind it to a powder. Or you can use store bought
foxtail millet flour.
2. Beat the butter and jaggery
until it's light and fluffy.
3. Add the millet flour and mix well.
3. Add the millet flour and mix well.
4. Add one tsp of milk and
chocolate chips. Knead it to form a smooth dough. If needed add another
tsp milk.
5. Pre heat the oven to 180 degrees C. Grease
and line a baking tray with parchment paper.
6. Make small balls out of the
dough. Flatten it slightly and place it on prepared tray.
7. Bake for 16-18 minutes or until the cookies are done. Once baked, the cookies will be slightly soft in the center and firm around the edges.
7. Bake for 16-18 minutes or until the cookies are done. Once baked, the cookies will be slightly soft in the center and firm around the edges.
8. The cookies will continue to
cook once it's out of the oven. Let cool for 15 minutes and then remove from
tray.
Notes
1. Instead of powdered jaggery you can also use white sugar or brown sugar if you don't have jaggery.
2. Make sure the dough is smooth and not dry, otherwise you will have a slightly powdery cookie. When you flatten the cookies, if it cracks too much around the edges, then your dough is dry. Slight cracks are okay. Do not add too much milk also, add only 1-2 tsp milk.
3. I made my cookies thick so I had to bake for 18 minutes, the timings might change by a minute or two depending on the thickness of your cookies and depending on your oven.
4. You can add a pinch of salt and some vanilla extract.
5. You can add some finely chopped toasted nuts instead of chocolate chips or leave the chocolate chips and bake just the cookie.
6. You can use 1/4 cup of millet flour and 1/4 cup of wheat flour as well.
1. Instead of powdered jaggery you can also use white sugar or brown sugar if you don't have jaggery.
2. Make sure the dough is smooth and not dry, otherwise you will have a slightly powdery cookie. When you flatten the cookies, if it cracks too much around the edges, then your dough is dry. Slight cracks are okay. Do not add too much milk also, add only 1-2 tsp milk.
3. I made my cookies thick so I had to bake for 18 minutes, the timings might change by a minute or two depending on the thickness of your cookies and depending on your oven.
4. You can add a pinch of salt and some vanilla extract.
5. You can add some finely chopped toasted nuts instead of chocolate chips or leave the chocolate chips and bake just the cookie.
6. You can use 1/4 cup of millet flour and 1/4 cup of wheat flour as well.
Not only healthy but so inviting. Very nice.
ReplyDeleteVery healthy and yummy looking cookies
ReplyDeleteInviting healthy cookies
ReplyDeleteI love jaggery sweets .. healthier option and they taste so good.
ReplyDeletehealthy crunchiness... lovely cookies...
ReplyDeletehealthy one
ReplyDeletesuch a beautiful looking cookies i must say <3
ReplyDeleteCan we substitute helath mix powder in this recipe???
ReplyDelete