Eggless Gluten Free Millet Cookie Cereal

I didn't expect these tiny cookies to turn out this addictive, but they have become the new favourite in our home. These are eggless, gluten-free, made with millets and jaggery. Hello, I'm Shilpa and welcome to Vanilla Trails, where we make delicious treats with healthier ingredients. I post new healthier recipes every week, so if you haven't subscribed yet, please do and let's begin. You guys loved my whole wheat cookie cereal so much that I just had to come up with a gluten-free version too, and this one is equally delicious. We will start with our dry ingredients. In a mixer, add 1 cup i.e. 120 grams of jowar or sorghum flour, 3 tablespoons i.e. 20 grams of besan or chickpea flour, 2 and a half tablespoons i.e. 15 grams of flax seeds, a quarter teaspoon of baking powder, a quarter teaspoon of baking soda. Grind everything into a very fine powder. This step helps improve the texture, especially since we are working with gluten-free flours. This recipe also uses some baking soda as we want the cookies to puff up slightly, as compared to our other millet cookies. I have used jowar flour here today, but any other millet flour will work here too. You can also use minor millet flours here. Just remember that ragi and bajra have a slightly grainier mouthfeel compared to other millet flours. Besan along with flax seeds helps in binding, and it also gives a very nice mouthfeel to the cookies. In place of besan, you can also use corn flour or tapioca flour. In a separate bowl, take 1 by 3 cups i.e. 80 grams of soft unsalted butter, half a cup i.e. 75 grams of powdered jaggery or khand. Cream them together until well combined. Now add 1 teaspoon of vanilla extract, 1 by 8 teaspoon of salt, and a quarter teaspoon of pink salt. Mix again. Add 2 tablespoons i.e. 30 ml of milk, and mix until everything comes together. Pulse your powdered jaggery a few times to break any bigger granules. If you want, you can also use powdered raw sugar or powdered mishri in this recipe too. When we are using jaggery, it is not possible to grind it as fine as sugar, so adding milk along with the whipped butter and jaggery mixture helps to dissolve the jaggery. Next, we will add our prepared dry ingredients, followed by 50 to 80 grams of chopped chocolate chunks or chocolate chips based on your preference. Mix to form a soft pipeable dough. If the dough feels too thick, you can add 1 to 2 tablespoons more milk to adjust the consistency. You may need up to a quarter cup i.e. 60 ml more milk depending on your flour. Transfer the dough into a piping bag. Pipe small dollops onto a tray lined with parchment paper or silicon mat. Keep them tiny. Place a small piece of chocolate chunk or chocolate chip on top of each one and press lightly. If you don't want to pipe these cookies, you can use 1 or 2 tablespoons less milk. Scoop out half a teaspoon portions, roll them, flatten them and bake them. These cookies are really smaller in size, so we will bake them at a lesser temperature as they will cook faster. Bake them in a preheated oven at 170 degrees Celsius for around 15 to 20 minutes, depending on your oven, until the cookies are golden and firm to touch. Let them cool on the tray for 10 minutes before transferring to a wire rack. All the ingredient quantities are mentioned at the end of the video in the description box below and also on the written recipe on my blog. Let them cool completely and store them in an airtight container for up to 3 weeks. It is specially a big hit with kids. Enjoy them as a snack or with some milk. If you love my recipes, do click that like button and hype my videos. It helps a small channel like mine reach more people. And when you try any of my recipes, do tag me or message me. I absolutely love watching what you bake. Until next time, happy baking!