3/4 cup oat (grind them and make powder)
3/4 cup ragi flour (finger millet flour)
1/4 teaspoon baking soda
pinch of salt
4 tablespoons non-dairy butter, room temperature (you can also use corn or canola oil)
1/2 cup maple syrup ( if you want to use sugar you can use )
1/2 teaspoon cumin seed
1/2 teaspoon ground cardamom
1/4 cup non-dairy milk
In the below picture, I am using sugar but you can use maple syrup.
- Take a bowl and put the ground oats, flour, baking soda and salt through a sieve. In another bowl mix the butter and maple syrup (or sugar)with an electric mixer until it becomes light and fluffy. Put in the flour mixture and mix well. Add the cumin seeds and ground cardamom and mix.
- The mixture will be a little dry now, so add non-dairy milk a little at a time until it forms a dough (you might not use all the milk). Knead the dough well.
- Put a little oil on your hands and make a ball. Cover the bowl and refrigerate for 15 minutes.
The dough should look like this:
- Place the dough on a piece of parchment paper and put parchment paper over the the dough as well. It should look like this.
- Roll it until it’s 1/4 inch thick.
- Preheat oven to 350 F, and line a baking sheet with parchment paper. Cut out the dough in whatever shape you like and place the shapes on the baking trays.
Bake the cookies for 15 minutes. After 10 minutes, check the cookies to make sure they do not burn. They might finish 2-3 minutes early.
Take them out and cool them for a few minutes before transferring them to a cooling rack and letting them cool completely for 15 minutes.
You can serve them with a glass of non-dairy milk or a cup of tea. They also taste good with strawberry jam as shown in the last picture.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.