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5 from 2 votes

Ragi Almond Cookies

Ragi Almond Butter cookies are easy to make gluten free crunchy cookies made with finger millet flour , almond meal , butter and organic jaggery .
Course Snack
Cuisine Fusion, Indian
Keyword Baking, Cookies, Diabetic friendly, Diet, Eggless, Gluten Free, Healthy, Kids Snacks
Prep Time 10 minutes
Cook Time 18 minutes
Resting Time 20 minutes
Total Time 48 minutes
Servings 15 Makes
Calories 133kcal
Author Muktha H S


  • ¾ Cup Ragi Flour
  • Cup Almonds powdered
  • ½ Cup Butter softened
  • Cup Jaggery powdered
  • ½ teaspoon Baking Powder
  • teaspoon Salt
  • ½ teaspoon Cardamom Powder
  • 2-3 tablespoon Milk if required


  • In a pan , dry roast ragi flour on medium heat for 4 to 5 minutes. Allow it to cool down completely.
  • Add ⅓ cup of almonds in a blender and ground to fine powder to get about ¾ cup of almond meal. Set aside till use.
  • In a mixing bowl , add ½ cup softened butter and ⅓ cup ( can add upto ½Cup) of powdered jaggery and beat well till smooth and creamy.
  • Now add roasted ragi flour , almond meal , baking powder , salt and cardamom powder .
  • Rub with hands to get bread crumbs texture and then mix well well everything to form cookie dough. In case if its too dry and can’t bind into dough , then you can add 2-3 tablespoon of milk.
  • Mix well everything, cover with a cling wrap and refrigerate for 20 minutes or more.
  • Whilist preheat oven to 180 deg Celsius , prepare cookie tray and set aside.
  • After 30 minutes, scoop around 1.5 tablespoon of cookie dough , shape into cookies and arrange on a tray.
  • Bake for about 15-18 minutes at 180 deg Celsius in oven.
  • Transfer cookies on to wire rack , allow it to cool completely.
  • When cookies cools down completely , store in an air tight jars and use a required.



Calories: 133kcal