It is difficult to find gluten free recipes that use only whole grains. I found that a combination of gluten-free oats and finger millet flour works really well. This is a simple recipe using only six ingredients, that yields very crisp and tasty cookies. I used Bob’s Red Mill Gluten free oats and powdered it to make oat flour.
Please see my post on ragi- (finger millet) for information on the kind of ragi flour I use in baking.
Preparation time: 10 min to prep and 20 min to bake.
Gluten free oats- 1/2 cup
ragi flour (Ragitone)- 1/2 cup
unsweetened cocoa powder- 2 tbsp.
butter- 1/2 cup
powdered sugar- 1/3 cup + 1 tbsp.
vanilla extract- 1 tsp.
* Combine melted butter ans powdered sugar, mix with ladle to dissolve sugar.
* Add flours, cocoa powder, vanilla extract and knead into a ball with hands.
* Divide dough into small balls and flatten on a parchment-lined baking sheet into small circles.
* Bake in a preheated oven at 350 F for 20 minutes.
This gave 21 cookies with a delightfully crisp, yet crumbly texture.