Multigrain Cookie

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.

Multigrain cookie

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.

Multigrain cookie
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5 from 3 votes

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. 
    Multigrain cookie
  • 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).
    Multigrain cookie
  • Mix them well with finger tips to resemble like crumbs.
    Multigrain cookie
  • Gradually add milk.
    Multigrain cookie
  • Knead to a smooth soft pliable dough. Cover and keep aside for 5 minutes.
    Multigrain cookie
  • 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.
    Multigrain cookie
  • Place the cut cookies on a greased baking tray. ( I have baked them in microwave using convection mode).
    Multigrain cookie
  • Bake the cookies @ 160 C for 18 min or till golden. Cool them on a wire rack.
    Multigrain cookie
  • 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 cookie
  • Multigrain cookies are ready to serve.
    Multigrain cookie

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

5 thoughts on “Multigrain Cookie”

  1. Hello
    Thank you so much …you shared such a good recipe of cookoes….i have made it….those r awsome …in my house eveeyone loved it

    1. Hi,
      Thank you so much for trying out the recipe. It is very healthy and a good choice against the store brought cookies. I am glad that everyone at your house loved it.

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