BakingMillet cookies recipes | eggless thinai cookies

Millet cookies recipes | eggless thinai cookies

During my trip to India in December, i got millet flour packets from a near by store located nearby my in laws place. I was totally clueless what i am going to do with those flour packets and kept it in the freezer. Today when i was planning to make a Millet post, though i have many other recipe ideas using millets, baking with millet flour keep on lingering into my mind. So for the first time baked a cookies without following any recipe just put the ingredients according to my own imagination . It turned out truly perfect. I used Organic Naatu sakkarai in this recipe, but you can replace with jaggery or palm sugar too. Check out my other millet recipes.


Millet cookies

  Preparation Time : 10 mins | Cooking Time : 15 Mins |Makes:8 

     Thinai Flour | Foxtail millet flour   1/2 cup
     Naatu Sakkarai | Jaggery    2 tblsp
     Oil       2 tbslp
     Baking Powder   1/2 tsp
     Baking soda   a pinch
     Milk    1 tblsp           


  • In a wide bowl, add the millet flour, naatu sakkarai, oil, baking soda and baking powder.
  • Knead this into a smooth dough, sprinkle little milk for kneading.
  • Initially i thought the dough will not hold, but it beautifully folded and formed a dough.
ingredients Cookie- dough
  • If making in bulk, just keep the dough in the refrigerator and bake in batches. The jaggery | naatu sakkarai will make the dough loose if you keep it outside.
  • Take a small lemon size portion of dough and flatten them. You can use a cookie cutter to make proper round shapes.
cookie-dough Cookie-dough
  • Arrange them in a baking tray. Preheat the Oven at 150 degrees for 5 minutes.
  • Bake for 12- 15 minutes at 150 degrees.
Ready- to bake Baked-cookies
  • The cookies were bit soft when i took it out. But when it is cool, it turned out very crispy.
  • Enjoy this healthy cookies with tea.
Millet-flour cookies
  1. I felt the sweetness was little less when i had the first bite, later when i finished one full cookies, i found it was perfect.
  2. You can even reduce it to 1 and 1/2 tblsp too.
  3. I have never tried this replacing with any other millet flour. Feel free to try.
Will share a savory millet cookies recipes soon.

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  1. Tried this tasted awesome…few doubts my cookies was not that crisp after it cooled down…i had lot of cracks in my cookies..may i know the reason for these

    • Thanks for trying padma. Cracks are common in cookies but if it is too much means, the dough may have kneaded bit more. Timing differs from oven to oven, you can bake them for few more minutes to get it crispier.

  2. Hi,
    Is it possible to make them with any other millet flour? I don’t have access to Thinai flour or whole grain. Would jowar, bajra, buckwheat or oats work?


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