I had a great Speaker session at WeWork Hebbal . When I reached it seemed as though only a handful of the people who worked there were keen to learn about healthy baking. But to my pleasant surprise within a few minutes the entire room was filled up.

As I spoke about the various healthy flours and then natural sweeteners, it was amazing to see the reactions about this new area of baking.

I did focus on breaking some common myths that have got perpetuated about baking in general and healthy baking in specific.

As always such a session leaves me full of excitement about the ways in which people are moving towards improving what they consume.

Unrefined flours, indigenous ones especially are such a great option for cookies like these . Why bother with white refined flour / APF when you can eat THIS ? Right ?

So I carried these Dark Chocolate Ragi(Millet) Cookies , an eternal favourite of mine for the participants to taste. And they loved the flavours.

So here is the recipe for you to try out at home –

Jaggery powder-120 gm 

WW Flour-2 tbsp ( if the person has gluten allergy then replace with 2 tbsp of powdered oats)

Ragi flakes – 2 tbsp

Ragi flour – 120 gms

Homemade Ghee – 30 to 50 gms ( 50 being the max)
Cocoa Powder-15 gms ( optional) 
Dark Chocolate (grated)-100 gm

Method

In a bowl, mix together ragi and dark chocolate. Add the cocoa, ww flour and ragi flakes in turns. Add the jaggery powder and mix well. Rub the ghee into this mix so that it gets a crumb like texture. The mixture will be dry since it contains low amounts of butter. 

The dough seems a little dry but is manageable. If it is too dry add a bit of milk only to bring it together. Take some dough, make a small ball and press it between palms. Now with a help of a cookie cutter cut the cookie.

Repeatthe same till the dough is over. Arrange the cookies in a greased baking tray.

Bake ina pre heated oven at 165 degrees C for exactly 15 minutes.  Leave them to cool. Store in an airtight container.