Strain the Chia seeds presoaked for a minimum of 15 minutes and keep aside

Dry roast the finger millet in a non stick pan for 2-3 minutes on Low heat

Take off heat and let cool

In mixing bowl, combine finger millet four, wheat four, coconut sugar,Chia seeds and baking powder and mix well

Add the vegetable oil, vanilla.

Add milk gradually to make a firm dough. Do not knead too much and use an electric beater if needed

Cover the dough with cling film and refrigerate for 15 minutes

Preheat the oven to 180 degree celcius

Scoop out Golf ball sized dough mix and align them on a baking tray(these cookies will only puff up and not sideways)

Flatten each a bit gently and bake for 10-12 minutes /until done at 180 degree celcius

Store airtight

Tip: if you do not have Chia seeds handy, you can skip adding them. They mix well with the cookies while baking and will not be felt or tasted while you eat the cookies