Bajra And Almond Flour Cookies (Millet Cookies)

60 mins
Serves 12 pcs.
Author: Rajni Ram
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Millets are rich in dietary fibre. They have high nutritional value and should be added to our diet as the insoluble fibre in them acts as a prebiotic, keeping our digestion on tract.

Bajra or Pearl Millet is rich in Magnesium and keeps the heart healthy. In this recipe I have combined Bajra flour and Almond flour to make melt in the mouth cookies.

I surfed the internet to find the easiest Cookie recipe with Millets (that are trending currently), using ingredients that are easily available in our pantries, I scored and scored but couldn’t find anything that interested me. By now those who are following the blog and my social media handles know that when it comes to baking, I choose the most easiest recipes, which can be mixed in a single bowl and stashed in the oven to bake. Zero mess.

I love baking but I hate the mess that comes with it, so the trials in my kitchen are always on for a fuss free recipe. Though I did not find an ideal cookie recipe with Millet’s that would satisfy the hundreds of queries in my mind(millet’s are not the easiest to work with), I went adding ingredients purely on intuition to arrive at this recipe. As promised, its the easiest and egg free.

While you are here do checkout other bakes here on the blog like Blueberry Cheesecake, Apple Crumble, Easy 2 way Muffins, Upside down Orange vanilla cake, Oatmeal cookies, Apple tea cake and more…

Here is the simple recipe of the Bajra Almond Flour Cookies for you

Ingredients

Ingredients

  1. Bajra flour(Pearl Millet flour) 1.5 cups
  2. Almond flour 1/4 cup
  3. Baking powder 1/2 tsp
  4. Baking soda 1/4 tsp
  5. Desiccated Coconut 1/4 cup
  6. Brown sugar 1/2 cup
  7. Butter 100 gm softened
  8. Salt 2 pinches
  9. Black Currants a hand ful
  10. Vanilla essence 1/2 tsp
  1. In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown sugar and combine until smooth and creamy.
  2. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well.
  3. Add this flour mix, little by little to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do.
  4. Now keep the kneaded dough in the refrigerator for 30 mins. Preheat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper(picture not taken). Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins.

In a bowl add softened butter(keep out of the refrigerator for 1 hr). To this add Brown  sugar and combine until smooth and creamy. In another bowl sieve the Bajra flour(Pearl Millet), baking soda and baking powder. To this add the Almond flour,Vanilla essence, desiccated coconut, salt and the Black Currants and mix well. Add this flour mix to the creamed butter and sugar mixture. Use your hand to combine them well to form a soft dough. Check picture for consistency. You will not need any form of liquid, just the said amount of butter will do. Now keep the kneaded dough in the refrigerator for 30 mins. Pre heat the oven at 180 C for 10 minutes. While the oven is on preheat, get the cookie dough out of the fridge and divide them into balls. Flatten them on your palms and place them on the baking tray lined with parchment or butter paper. Space them a little apart. I got 12 cookies from this dough, so baked 6 in one round and another 6 in the other. Bake at 180 C for 15 mins. Oven temperature are different for different ovens so keep a check from 12 mins. Remove the cookies carefully from the baking tray to a plate. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely. Enjoy the cookies with your favorite beverage. Cheers!!!

Notes:

  1. Since I made this recipe completely on intuition cannot say now if brown sugar can be substituted with white sugar or jaggery. When I try this again with white sugar or jaggery I shall update the recipe here.
  2. I have used store bough Almond flour, however almond meal/flour can be made at home by blanching almonds, removing the skin, drying them and then powdering them.
  3. Oven temperature are different for different ovens so keep a check from 12 mins.
  4. The cookies will be soft when just out of the oven. Don’t worry they will turn crunchy on cooling completely.
  5. Also at this point i’m not sure if any other millet flour can be used for this recipe. I shall soon try it out and update here.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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