Vegan Little Millet Cocoa Biscuits (Healthy + No Maida + No Sugar)

Gluten-free | Vegan | Kid-friendly | Mineral-rich

 Ingredients (12–15 biscuits)

Dry Ingredients

• Little millet flour – 1 cup

• Cocoa powder – 2 tbsp

• Baking powder – ½ tsp

• Pink salt – a pinch

Wet Ingredients

• Cold-pressed coconut oil – 3 tbsp

• Palm Jaggery powder – ½ cup

• Warm water or warm plant milk (almond / coconut ) – 3–5 tbsp

• Vanilla essence – ½ tsp (optional)

 Method

1. Mix Dry Ingredients

In a bowl combine:
 Little millet flour
 Cocoa powder
 Baking powder
 Salt

Mix well so cocoa spreads evenly.

2. Prepare Wet Mixture

In another bowl:
 Beat coconut oil + jaggery until creamy
 Add vanilla essence

3. Combine

• Add the dry mixture to the wet mixture.

• Add warm water/plant milk little by little (1 tbsp at a time).

• Form a soft dough — millet dough is slightly crumbly, that’s normal.

4. Shape

• Preheat oven at 160°C.

• Make small balls and flatten gently.

• Place on a baking tray lined with parchment paper.

5. Bake

• Bake 12–15 mins at 160°C.

• Let the biscuits cool completely to get perfect crispness.

 Optional Healthy Add-Ons

• 1 tbsp chia seeds (fiber)

• 1 tbsp sesame seeds (calcium)

• 2 tbsp crushed almonds (for crunch)

 Texture Tips

 Millet dough dries fast — keep liquid nearby
 Don’t overbake; biscuits harden as they cool
 For chewier biscuits, add 1 extra tbsp coconut oil

 Storage

• Room temperature: 10 days

• Fridge: 2–3 weeks

Little Millet Vanilla Cookies 

Soft, light, aromatic, perfect for tea-time.

Ingredients

• Little millet flour – 1 cup

• Baking powder – ½ tsp

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Vanilla essence – 1 tsp

• Warm water/plant milk – 3–5 tbsp

• Pinch of salt

Method

1. Mix millet flour + baking powder + salt.

2. Cream coconut oil + jaggery until slightly smooth.

3. Add vanilla essence.

4. Add dry mix → add warm liquid slowly to form dough.

5. Shape into discs.

6. Bake 160°C for 12–15 mins.

7. Cool to crisp up.

2. Little Millet Almond Cookies 

Crunchy, rich in protein, calcium & healthy fats.

Ingredients

• Little millet flour – 1 cup

• Almond flour OR powdered almonds – 3 tbsp

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Vanilla or almond essence – ½ tsp

• Warm water/plant milk – 3–5 tbsp

• Pinch of salt

• Chopped almonds for topping (optional)

Method

1. Mix millet flour + almond flour + baking powder + salt.

2. Cream coconut oil + jaggery.

3. Add essence.

4. Combine wet + dry → form dough with warm liquid.

5. Shape & press chopped almonds on top.

6. Bake 160°C, 12–14 mins.

7. Cool before eating.

  Little Millet Peanut Butter Cookies 

Soft–chewy, high-protein, kids’ favourite.

Ingredients

• Little millet flour – 1 cup

• Unsweetened peanut butter (Homemade)– 3 tbsp

• Coconut oil (Cold-Pressed) – 1 tbsp (optional but improves texture)

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Warm water/plant milk – 3–5 tbsp

• Vanilla essence – ½ tsp

• Pinch of salt

Method

1. Mix millet flour + baking powder + salt.

2. In another bowl, whisk peanut butter + jaggery + coconut oil.

3. Add dry mixture → add warm liquid → soft dough.

4. Make small balls → press with fork for the classic criss-cross design.

5. Bake 160°C for 12–15 mins.

6. Cool completely.

Little Millet Coconut Cookies 

Crispy outside, soft inside, perfect coconut aroma.

Ingredients

• Little millet flour – 1 cup

• Desiccated coconut – ¼ cup

• Coconut oil (Cold-Pressed)  – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Vanilla or coconut essence – ½ tsp

• Warm water/plant milk – 3–5 tbsp

• Pinch of pink salt or black salt

Method

1. Mix millet flour + desiccated coconut + baking powder + salt.

2. Cream coconut oil + jaggery.

3. Add essence.

4. Add dry mixture → add liquid → form dough.

5. Shape & sprinkle a little coconut on top.

6. Bake 160°C, 12–15 mins.

7. Cool fully before storing.

 Storage (All Recipes)

• Airtight container: 10–12 days

• Fridge: 2–3 weeks

Light, crispy, great for digestion & weight loss.

Ingredients

• Foxtail millet flour – 1 cup

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Vanilla essence – 1 tsp

• Pinch of salt

• Warm water/plant milk – 3–5 tbsp

Method

1. Mix foxtail millet flour + baking powder + salt.

2. Whisk coconut oil + jaggery until creamy.

3. Add essence.

4. Add dry mix → add warm water slowly → form dough.

5. Shape into small discs.

6. Bake 160°C for 12–15 mins.

7. Cool completely.

Barnyard Millet Cookies 

Easy to digest, soothing for gut, low glycemic.

Ingredients

• Barnyard millet flour – 1 cup

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Vanilla or cardamom – ½ tsp

• Warm water/plant milk – 3–5 tbsp

• Pinch of salt

Method

1. Mix millet flour + baking powder + salt.

2. Coconut oil + jaggery.

3. Add essence/spice.

4. Combine wet + dry → add warm liquid → make soft dough.

5. Shape & place on lined tray.

6. Bake 160°C for 12–15 mins.

7. Allow to cool fully.

 Kodo Millet Cookies (Crunchy)

Very light, crunchy, good for thyroid & weight management.

Ingredients

• Kodo millet flour – 1 cup

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Cardamom powder – ¼ tsp (optional)

• Warm plant milk/water – 3–5 tbsp

• Pinch of salt

Method

1. Mix kodo millet flour + baking powder + salt + cardamom.

2. Whisk jaggery + coconut oil.

3. Add dry ingredients.

4. Add liquid slowly to form dough.

5. Shape & flatten.

6. Bake 160°C for 12–14 mins.

7. Cool completely for crispness.

Diabetic-Friendly Millet Cookies (NO Jaggery, NO Sugar)

Low-carb + vegan + gluten-free.
Sweetener options: stevia, erythritol, monk fruit.

Ingredients

• Any millet flour (ragi/little millet/foxtail/kodo) – 1 cup

• Coconut oil (Cold-Pressed) – 3 tbsp

• Erythritol or stevia blend – ¼–⅓ cup

• Baking powder – ½ tsp

• Vanilla essence – 1 tsp

• Warm water – 2–4 tbsp

• Pinch of salt

Method

1. Mix millet flour + baking powder + sweetener + salt.

2. Add coconut oil and crumble mixture.

3. Add water little by little → make soft dough.

4. Shape into discs.

5. Bake 150–160°C for 10–12 mins.

6. Let cool completely (sweeteners crisp after cooling).

Tip: Add 2 tbsp almond flour for extra crunch & stable sugars.

Storage (All Millet Cookies)

 Airtight container: 10–12 days
 Fridge: 2–3 weeks
 Freeze dough balls: up to 2 months

Millet Cocoa Chip Cookies (Gluten-Free)

Soft–crispy, chocolatey, perfect for kids.

Ingredients

• Millet flour (little/foxtail/ragi) – 1 cup

• Cocoa powder – 1 tbsp

• Dark chocolate chips (homemade) – 2–3 tbsp

• Coconut oil (Cold-Pressed) – 3 tbsp

• Palm Jaggery powder – ½ cup

• Baking powder – ½ tsp

• Vanilla essence – 1 tsp

• Warm water/plant milk – 3–5 tbsp

• Pinch of salt

Method

1. Mix millet flour + cocoa + baking powder + salt.

2. Whisk coconut oil + jaggery until creamy.

3. Add essence.

4. Add dry mixture → Add warm liquid → make dough.

5. Fold in chocolate chips.

6. Shape into small discs.

7. Bake 160°C for 12–14 mins.

8. Cool to set.

Millet Toddler Cookies (No Sugar, No Chocolate)

Healthy, soft, baby-safe (1+ year), no jaggery.

Ingredients

• Millet flour (little/foxtail/kodo) – 1 cup

• Banana (mashed) – ½ cup (natural sweetness)

• Coconut oil (Cold-Pressed) – 2 tbsp

• Cardamom powder – ¼ tsp

• Baking powder – ¼ tsp (optional — skip for 1-year-olds)

• Desiccated coconut – 2 tbsp (optional)

• Warm water – 1–3 tbsp if needed

Method

1. Mix millet flour + cardamom + (baking powder if using).

2. Mash banana + coconut oil together.

3. Add dry mix → make soft dough.

4. Shape into small cookies (keep slightly thick).

5. Bake 150–160°C for 10–12 mins (soft texture).

6. Cool well before giving to toddler.

Tip:
For babies under 2 years — keep mild sweetness, soft texture.
You can also add:
 1 tbsp almond powder
 1 tbsp powdered raisins (wash → dry → powder)