gluten free ragi (finger millet) chocolate cookies

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.

2 responses to “gluten free ragi (finger millet) chocolate cookies

  1. Pingback: First prize at a local cooking contest- a non-blogger award :) | Eating Well Diary·

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