• In a bowl add millet flour along with salt and baking powder. Either sieve or mix well.
• In another bowl, add sugar, oil and vanilla essence. Mix it together until sugar is dissolved.
• Add the wet mixture to the dry mixture. Mix well until the mixture comes together in the form of a dough. When held tightly, it should form a ball and not breakdown. Let it sit for 5-10 mins.
• Scoop out some dough and press it into a shallow spoon. It can also be shaped between palms. Carefully wriggle out the dough from the spoon, adjust the shape as needed.
• Once all the cookies have been shaped, arrange them on a lined baking tray. Bake in a preheated oven at 170°C for 10-12 mins until the bottoms are golden brown. Remove them from the oven. Cookies will be soft to touch when out of oven but will harden on cooling down.
• Store in an air tight container for longer shelf life.

Note –

• My millet flour has a mixture of millets – ragi, jowar, bajra along with some grains like wheat, green moong. Use any store bought health mix or use a single millet flour based on the availability.
• Use regular sugar in the place of brown sugar.
• Melted butter can be used to enhance the flavor.
• Don’t add any water or milk as the measurements should work for the wet and dry ingredients. Just keep kneading until the dough comes together.
• Oven timings differ based on the make of the oven. Keep a close eye while baking the cookies.