Sift together millet flour, whole wheat flour, and baking powder in a large bowl.
Add in chilled butter cut into small pieces. Rub in the butter to get a breadcrumb texture.
Next, add in the powdered jaggery and mix well.
Add in vanilla essence and a little chilled milk, just enough to knead the dough. Cover the dough and refrigerate for at least half an hour. Or in the freezer for 5 minutes if you are in a rush.
In the meantime, preheat the oven at 180°C.
Divide the dough into 10 equal portions and roll them into balls. Press down a bit. Grease the baking tray or line it with parchment paper. Place the cookie dough at least an inch apart. Press down with a fork.
Bake at 180°C or 350°F for 12-15 minutes or until the edges are lightly browned. The baking time varies based on the oven.
Once done, move them to a rack until they are completely cooled down and crisp. The Eggless Millet Cookies are ready to enjoy.