Vegan Ragi Coconut Cookies

1Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.

2In a large mixing bowl, combine the ragi flour (1 cup), desiccated coconut powder (½ cup), sugar, baking soda (¼ teaspoon), baking powder (½ teaspoon), and a pinch of salt. Whisk these dry ingredients together until evenly mixed.

3In a separate small bowl, mix the melted coconut oil, (¼ cup) plant-based milk (¼ cup), and vanilla essence (1 teaspoon) until well combined.

4Pour the wet ingredients into the dry ingredients and stir thoroughly using a spatula or wooden spoon until a smooth, slightly sticky dough forms. If the dough feels too dry, add a teaspoon of plant-based milk (¼ cup) at a time until the right consistency is achieved.

5Take small portions of dough (about a tablespoon each) and roll them into balls. Place them on the prepared baking tray, spacing them about 2 inches apart.

6Flatten each dough ball gently with the back of a fork or your palm to form cookie shapes about 1/4 inch thick.

7Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown and the cookies feel firm to the touch.

8Remove the cookies from the oven and allow them to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

9Once cooled, store the cookies in an airtight container. They remain crispy and delicious for up to one week.