Ragi Black Sesame Cookie (Vegan)

I am always excited when I discover a new product and try out a new concoction or rather a mix of different ingredients for a healthier snack or food. Visit some Indian/Asian shops or supermarkets and check out what they have in store for you to try and/or buy for your next bake.

Based on certain sites that I’ve visited, this ancient grain Ragi or Finger Millet is set to become the new grain to be introduced into our diets.

Instead of a common food sold in the food centres in Singapore, the Dosa or Thosai, I wanted a snack that didn’t take too much effort or time.

Another common seed used and consumed in South East Asia is the Black Sesame. The addition of the black sesame  gives a very pleasant peanut buttery taste, whilst the ragi adds a texture and colour of chocolate to the cookies.

Ragi Black Sesame Cookie (Vegan)

Ingredients:Ragi Black Sesame Cookie 

1 cup ragi flour

1/4 cup glutinuous rice flour

1/4 cup ground black sesame

1/4 cup crushed almond flakes (with skin)

1/2 cup soft brown sugar

1/2 cup vegetable oil

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon brown flaxmeal

1 tablespoon sweet potato flour or tapioca flour

1/2 teaspoon baking soda


  • Mix flaxmeal & sweet potato flour in 3 tablespoon of water. Allow to sit till the flaxmeal absorbs the water, about 10 minutes. This is your egg replacement.
  • Place all the dry ingredients in a mixing bowl and mix thoroughly.
  • Add the oil & flaxmeal. Mix till a soft dough forms. The dough does not stick together like the regular cookie dough. It will be slightly crumbly when raw.
  • Scoop about 1 tablespoon of the cookie dough, squeeze it in your palm to get the dough to stick together. Place on a ungreased cookie tray. Leave about 2″ distance between cookies.
  • Bake in a preheated oven at 180ºC (375ºF) for 8 minutes for a softer cookie, 10-12 minutes for a harder/crispy cookie.
  • Allow to cool to a rack before storing in a container. Cookies can keep for about a week in an airtight container.



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