Crispy, wholesome cookies made with Mimi Crunch Proso Millet Flour, the perfect clean snack for all ages.

Why This Recipe?

Most store-bought cookies are loaded with refined flour, white sugar, and preservatives. This recipe gives cookies a nutritious makeover using Mimi Crunch Proso Flour, which is gluten-free, rich in fiber, and easy to digest. The result? Guilt-free bites perfect for tea-time, tiffin boxes, or post-meal sweet cravings.

Ingredients:

• 1 cup Mimi Crunch Proso Millet Flour
  
• ¼ cup whole wheat flour (for binding)
  
• ½ cup jaggery powder (or coconut sugar)
  
• ⅓ cup melted ghee or cold-pressed coconut oil
  
• 2 tbsp milk (or nut milk)
  
• ¼ tsp baking soda
  
• ½ tsp cardamom powder or cinnamon
  
• A pinch of salt
  
• Optional add-ins: chopped nuts, dark chocolate chips, or raisins

Method:

Step 1 – Preheat & Prep
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper.

Step 2 – Mix Dry Ingredients
In a mixing bowl, combine Proso Millet Flour, whole wheat flour, baking soda, salt, and cardamom/cinnamon powder.

Step 3 – Add Wet Ingredients
Add jaggery, melted ghee, and milk to the dry mix. Mix well to form a soft dough. If the dough feels dry, add a spoon of extra milk. Fold in nuts or chocolate chips if using.

Step 4 – Shape the Cookies
Scoop small portions and shape them into flat rounds. Place them on the baking tray, leaving space in between.

Step 5 – Bake
Bake for 12–15 minutes until edges turn golden. Let them cool on a wire rack — they’ll crisp up as they cool.

Pro Tip:

Add sesame seeds for a crunchy texture and calcium boost. These cookies store well in an airtight container for 5–6 days.

Made with Mimi Crunch Proso Flour

Our Proso Flour is naturally gluten-free, rich in B vitamins, and milled fresh to retain all the good stuff. Perfect for baking, roti, or healthy snacks.