Happy new year everyone. Have a blessed year ahead.
Egg less red velvet chocochips cookies.
Feeling very happy to share this gorgeous looking healthy cookie for the first post of the year.
Chocolate chips filled mouth melting red velvet cookies with wholewheat flour and oats.
Loved the cracks and texture.
And its without any artificial colour. Used beetroot to make it red. Which is full of vitamins and minerals and packed with powerful antioxidants. So you can call it a healthy cookie. And you can’t recognize beetroot and oats in taste. Look at the picture, gorgeous isn’t it?
Wholewheat flour and oats makes these cookies perfect for kids tiffin too.
My family members don’t like oats at all. But these cookies are super hit amongst them.
Highly nutritious gluten free oats are known as healthiest food on earth. Studies show that this grain is a rich source of vitamins, fiber, minerals and antioxidant. And oats has numerous health benefits too, including lower blood sugar levels, weight loss and a reduced risk of heart disease.
So I always try to add oats in my recipes and everyone enjoy without recognizing it
This post is going to be a part of our 73rd #Foodiemonday bloghop #Newyear theme. My contribution is this super yummy, healthy and beautiful red velvet cookies.
You will love the rich chocolatey taste. I have used clarified butter/ghee in it but you can use butter or olive oil too if you like.
I have made 22 cookies out of the dough. And the look and taste made me super happy.
Wholewheat flour – 1/2 cup
Oats – 1/2 cup
Refined flour/maida – 1/4 cup
Beetroot – 1 medium
Clarified butter/ghee – 1/3 cup melted
Powered sugar – 1/2 cup
Cashew nuts – 1/4 cup
Vinegar – 1/2 teaspoon
Baking powder – 1 teaspoon
Baking soda – 1/4 teaspoon
Vanilla – 1 teaspoon
Cocoa powder – 1 & 1/2 tablespoon
Choco chips – 1/4 cup
Choco chips to place over the cookies, optional
Preheat the oven at 180°.
Grease a baking tray or line with parchment paper.
Grind the cashew nuts and oats.
Wash and boil the beetroot. Pressure cook or microwave for 10 minutes. Let it cool down. Now peel and grind into a smooth paste with 1/2 teaspoon vinegar.
In a bowl mix whole wheat flour, refined flour/maida , ground oats and cashew nuts, baking powder, soda and cocoa powder.
Cream together clarified butter/ghee and powdered sugar. Mix beetroot puree with vinegar in it. Add vanilla and mix well. Add all the dry ingredients and choco chips and make a smooth dough.
Take 1 tablespoon from the dough and make small balls. Place the balls on greased baking tray 1 inch apart. Press gently with your finger or a spoon to make flat top. Place some Choco chip over it. I have made half with Choco chips and half without choco chips.
If you don’t have white choco chips you can use dark chocolate chips too.
Bake in a preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp.
The cookies will be soft in the middle when hot but it will be crisp after cooling.
So let the cookies cool down completely before serving.
Enjoy the melt in mouth chocolaty, delicious and beautiful cookies.
Happy baking 🙂