Method

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
2. In a large mixing bowl, combine jowar flour, besan, flaxseed meal, baking powder, baking soda, and salt.
3. Mix all the dry ingredients until evenly combined.
4. In another bowl, whisk together coconut oil and jaggery powder until the jaggery begins to dissolve.
5. Add vanilla extract and 2 tablespoons coconut milk. Mix well.
6. Gradually add the dry ingredients to the wet mixture.
7. Add the remaining 2 tablespoons coconut milk and mix until you get a soft, pipeable cookie dough. Add a little extra coconut milk if needed.
8. Fold in the vegan chocolate chips gently without overmixing.
9. Transfer the dough into a piping bag or scoop small teaspoon-sized portions onto the prepared baking tray, leaving space between each cookie.
10. Bake for 12–15 minutes or until the edges become golden brown and the cookies turn crisp.
11. Remove from the oven and allow the cookies to cool completely on a wire rack before serving.

Recipe Notes:

• Measure the flour accurately for the perfect cookie texture.
• Do not overmix the dough after adding the dry ingredients.
• Use good-quality vegan chocolate chips for the best flavor.
• Allow the cookies to cool completely to achieve maximum crispiness.
• Add a pinch of cinnamon for extra warmth and flavor.
• Store these Healthy Millet Cookies in an airtight container for up to one week.
• These Gluten Free Vegan Cookies also freeze well for up to two months.