Beetroot Carrot and Rose Cookies
Crispy and healthy cookies made from hemoglobin rich vegetables.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Servings: 2 people
- 1/2 cup Whole Wheat Flour
- 1/2 cup Oats
- 1/4 cup all purpose flour
- 1/2 pc Beetroot
- 1/2 pc Carrot
- 1/3 tsp Vegetable Oil melted
- 1/2 cup Sugar powder
- 1/4 cup Cashews
- 1/2 tsp Vinegar
- 1/4 tsp Baking Soda
- 2 tsp Cocoa powder
- 1/4 cup White chocolate chips
- 1 tsp Rose essence
Wash and boil carrot and beetroot. After it has cooled down, peel and grind into a smooth paste with 1 teaspoon vinegar.
In a bowl mix whole wheat flour, all purpose flour, ground oats and cashew nuts, baking powder, soda and cocoa powder.
Mix together vegetable oil and powdered sugar. Then, mix beetroot and carrot puree, add rose extract and mix well
Add all the dry ingredients with choco chips and make a smooth dough. Prepare medium sized balls of the dough, sprinkle some choco chips over them.
Preheat the oven at 180°. Grease a baking tray or line with parchment paper. Bake in the oven for 10 – 12 minutes or until the edges becomes crispy.Serve cookies once they have been cooled down.
Calories: 571kcal | Carbohydrates: 95g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 182mg | Potassium: 352mg | Fiber: 6g | Sugar: 43g | Vitamin A: 0.8% | Calcium: 7.2% | Iron: 21.6%