Multigrain Cookie

Multigrain cookie is a nutritious and healthy cookie made using different flours. The cookie uses clarified butter (ghee) and is enriched with dates and honey. It is a very healthy snack and can be enjoyed with a cup of tea or coffee.

I have made diabetic friendly cookie using same flours and same method. I have skipped icing sugar and cocoa powder in the recipe and have added 1 tbsp of honey. The flavor of cookie is enhanced with cardamom powder.  I have shaped the cookies into small balls and then flatten them using fork.

My father in law was diagnosed with diabetes. Though it was on a border but he was very cautious and did not take any sugar. Pearl millet, chick pea and finger millet are considered to be good for diabetic person. So I thought of using them to make cookies. I have used only dates to sweeten the cookies.  You can use medjool dates if available. The cookies came out very well and he enjoyed them a lot.

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Multigrain Cookie

Multigrain Cookie is a nutritious and healthy cookie made using different flours. The cookie uses clarified butter (ghee) and is enriched with dates and honey. It is a very healthy snack and can be enjoyed with a cup of tea or coffee.

Course cookies, hightea, Snack, sweet

Cuisine Indian

Keyword afterschoolsnack, almond, bajra, baked, chickpea, chickpeaflour, dates, eggless, healthy, hightea, homemade, kids, lunchbox, multigrain, ragi

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 50 cookies

Calories 87kcal

Ingredients

• 1 cup pearl millet flour bajra flour or barjra atta
• 1/2 cup finger millet flour ragi or nachani flour
• 1/2 cup whole wheat flour
• 1/2 cup semolina sooji
• 1/4 cup chickpea flour gram flour or besan
• 15 black dates soft khajoor crushed
• 1/2 cup ground almonds
• 1/4 cup ground pistachios
• 3/4 cup ghee or clarified butter and a tbsp of more if needed. I have used Amul ghee
• 3 tbsp milk or more if needed to knead the dough
• 2 tbsp honey
• 1 tsp salt
• 1/4 cup cocoa powder
• 3/4 cup icing sugar

Instructions

• In a big mixing bowl, add all the flours - pearl millet (bajra), finger millet (ragi/nachani), whole wheat flour, semolina (sooji), chickpea flour (besan), cocoa powder,  and icing sugar. 
  
• Add powdered almonds, powdered pistachio and crushed dates mixture and honey. (Crush dates to soft with 1/4 ghee in a mixer grinder. Now take the crushed dates in a bowl with rest of the ghee , mix well and beat a little).
  
• Mix them well with finger tips to resemble like crumbs.
  
• Gradually add milk.
  
• Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
  
  
• Divide the dough into equal balls. Roll the ball with the help of a rolling pin into 8 mm thick circles by placing them between the greased plastic sheet. Cut into desired shape with the help of cookie cutter.
  
• Place the cut cookies on a greased baking tray. ( I have baked them in microwave using convection mode).
  
• Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack.
  
• The cookies are cooled and ready to serve. Store them in an airtight container for 10-12 days. Enjoy them with a cup of tea or coffee.
  
• Multigrain cookies are ready to serve.
  

Nutrition

Calories: 87kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 48mg | Potassium: 64mg | Sugar: 3g | Vitamin A: 5IU | Calcium: 16mg | Iron: 0.8mg