Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Ragi and bajra are ancient grains that are rich in nutrients and have been a staple in Indian cuisine for centuries.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Cooking Method: Baking Cuisine: International Courses: Dessert, Snack Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 30 min Total Time 1 hr

Servings: 12 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Ragi flour
• ¹⁄₂ cup Bajra flour
• ¹⁄₂ cup Wholewheat flour
• 1 teaspoon Pumpkin pie spice
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Coconut oil
• ¹⁄₄ cup Maple syrup
• ¹⁄₂ teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the ragi flour, bajra flour, wholewheat flour, pumpkin pie spice, and salt.
3. In a separate bowl, mix the coconut oil, maple syrup, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
6. Remove the dough from the refrigerator and slice it into cookies.
7. Place the cookies on a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on a wire rack before serving.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 20g7%

Sugars 6g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.