Gluten Free Eggless Almond Ragi Cookies with Chocolate Cream | No Maida

By Shilpa Khandelwal


Crispy, nutty, chocolate-topped cookies! These gluten free almond ragi cookies use ragi + almond powder instead of maida. Topped with rich chocolate cream - my son ate 5 cookies at a time! Perfect for Diwali + kids.

Prep Time: 20 mins | Bake Time: 20 mins | Total: 40 mins | Yield: 15-16 cookies

Gluten Free Eggless Almond Ragi Cookies with Chocolate Cream

Ingredients - Cookie Base

  • 300 gms Ragi flour / Nachni flour / Finger millet flour
  • 150 gms Almond flour / Badam powder - finely ground
  • 150 gms Unsalted butter, softened
  • 200 gms Icing sugar / Powdered sugar
  • 1/2 tsp Baking powder - use GF certified if celiac
  • 4 tbsp Water, cold

Chocolate Cream Topping

  • 1/2 cup Dark chocolate, chopped
  • 1 tbsp Butter
  • 1 tbsp whipping cream
  • Sprinkles/Choco chips for decoration - optional

Method / Instructions - Cookies

  1. Dry mix: Sieve ragi flour + baking powder. Add almond flour. Mix well. Keep aside.
  2. Cream: In bowl, whisk soft butter + icing sugar till creamy, 2 mins.
  3. Dough: Add ragi-almond mix to butter. Whisk till smooth. Add 4 tbsp cold water little by little. Knead to soft dough.
  4. Preheat: Preheat oven to 160°C for 10 mins. Grease tray lightly with butter + line butter paper.
  5. Shape: Take small portion, roll, cut with round cookie cutter. Place on tray with gap.
  6. Bake: Bake at 160°C for 20 mins. Cookies should be light brown on top + darker at edges when done.
  7. Cool: Cool completely on tray 10 mins, then wire rack. Don't remove hot or cookies will crumble. Ragi + almond = delicate when hot.

Chocolate Cream Method

  1. Melt chopped chocolate + butter + whipping cream in microwave 30 sec bursts or double boiler. Mix till smooth ganache forms.
  2. Let it cool 5 mins till pipeable but not solid.
  3. Fill in piping bag or use spoon. Pipe small swirl on cooled cookies.
  4. Add sprinkles/Choco chips on top. Let chocolate set 15 mins.

Tips: 

1. Grind almonds at home for fresh almond flour. Store-bought works too. 

2. Ragi + almond dough is delicate - chill 15 mins if sticky. 

3. Don't overbake or ragi turns bitter. Light brown top = perfect. 

4. For 100% GF: Use certified GF baking powder. Else skip it - cookies will be denser but still good. 

5. Store cookies + cream separately. Assemble before serving for crispiness.


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