Working together & Eggless Gluten-free Ragi Almond Cookies


Ovenderful Mom Bakers Community was invited by the Mount Carmel College to set up a stall on the premises, since they were inviting various social enterprises/communities and NGOs too. I wanted to use this an opportunity to encourage the generous bakers who always pitch in for social impact work, to share their baked goods with their own brand details on them. 4 bakers who have their own ventures volunteered and baked beautiful, healthy things to sell at the stall.

When I look at it now, the one thing that strikes me most prominently is the fact that  they were truly an example of what it means to collaborate. In the highly-competitive world of home bakers, they are the kind of people we need – confident about their work, full of warmth and a big heart. They did not hesitate to share that space with other bakers who many would see as competition for themselves. They knew what it is to balance their own identity and yet continue to work together. They shared information about each other’s bakes, with those who came to buy.

What an amazing, amazing thing for many of us to see and learn from 🙂

Thanks a lot Samantha, Vinita, Renuka and Shweta.


Recipe – Eggless Gluten-free Ragi Almond Cookies

IMG_20180907_081626136 (1)

1 cup ragi seeds ( dry roast them and grind them into powder or you can use ragi flour directly too)

1/4 cup almonds ( dry roast them and grind them into powder – short spurts of 5 seconds should be used for pulsing them else they will release oil and become pasty).

1/2 cup of coconut sugar/raw unrefined sugar

2 tsp of freshly grated cinnamon

3-4 tbsp of ghee

Method – Mix the ground almonds and ragi. Add the cinnamon to it. Rub the ghee into the sugar. Slowly add the flour mix to it until it comes together into dough. It is not rollable dough but a little coarse and firm. If it seems dry you can add any 1 of these depending on what flavour you prefer – a tsp of ghee or melted butter / a tsp of milk ( almond or regular) / a tsp of liquid jaggery.

Keep the dough in the fridge for 30-40 minutes. Preheat oven at 180 degrees C. Shape the cookies , place them onto a baking tray and bake for 15 minutes or until firm around the edges. Remove them from the tray. Allow them to cool off completely after baking before storing them in air tight containers.


  1. Hi
    Made these cookies with complete liquid jaggery. They came out very well crisp.
    But the next day they became soft little not crunchy.
    What could have been the problem

    Liked by 1 person

    • Hi Padmaja, yes jaggery tends to make cookies softer over a period of time. That is the nature of the sweetener. Ideally you need to ensure that they are totally cooled off and then stored in air tight containers for them to remain crisp loger. Even so they might become soft. So you could give them 5 minutes in the oven after a few days again, which will crisp them up again.


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