In keeping with my love for experimenting with alternative grains, I created these hazelnut and dark chocolate millet cookies. They’re perfect with tea or coffee or even to as a crispy addition to ice cream. I used finger millet flour (nachani or ragi flour) along with a little whole wheat flour. I’m sure these would work oat flour as well but I haven’t tried that. Do let me know if you experiment! The dark chocolate flavor comes from using a good amount of cocoa powder. The hazelnuts add crunch and of course, their amazing, intense, nutty sweet flavor. Sometimes hazelnuts are hard to come by; you can also use almonds instead.
These hazelnut and dark chocolate millet cookies are eggless and can be made vegan if you use coconut oil vs. butter. They can also be made refined sugar free by using coconut sugar instead of brown sugar. I’ve tried both ways and they taste just as delicious. They keep well for 3-4 days when stored in an airtight container.
I wanted to make something that’s different, fiber-rich and a little low on the guilt factor. These are just that. Because of the way I chose to cut them, they are almost more like a biscuit than a cookie but you can make them in a traditional round cookie form as well. Let me know how yours turn out – leave a comment below or write to me on Facebook, Instagram or Twitter!
- 60g finger millet flour (ragi/nachni)
- 20g whole wheat flour
- 2 heaped tbsp cocoa
- ¼ tsp baking powder
- 40g hazelnuts, ground
- 60g butter or coconut oil, melted
- 50g brown sugar or coconut sugar
- 1 tsp ground flax seeds + 2-3 tsp water
- ½ tsp vanilla
- Preheat the oven to 170C.
- In a mixing bowl, whisk the melted butter/coconut oil, sugar, ground flax, vanilla and hazelnuts. Reserve some larger chunks of ground hazelnut to top the cookies with if you like.
- Sift in the flours, cocoa and baking powder. Stir to combine.
- On a greased baking sheet or silicon mat, roll out the cookie dough or press using your hands, approx. 12 inches by 12 inches. Sprinkle the reserved ground hazelnut on top before baking.
- Bake for 8-10 minutes. Remove from the oven, cut into square or diamond shaped pieces approx 1-1.5 inches.
- Reduce the temperature to 160C. Bake for 8-10 minutes.
- They will still not be completely dry - allow to cool before removing from the tray.