Beetroot Carrot and Rose Cookies

Crispy and healthy cookies made from hemoglobin rich vegetables.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Snack
Servings: 2 people
Calories: 571kcal


  • 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.