Happy Valentine’s Day!!! A homemade healthy version of Cookies is the best way to show your love. So made these red velvet cookies using whole wheat flour, brown sugar, and beetroot puree. This recipe is also from my friend Rajeswari Annamalai.
Making beetroot puree is very easy. Wash a medium-size one beetroot well and pressure cook the whole beetroot without peeling or cutting (This is very important). Once done, drain the water and allow the whole beetroot to cool completely. Peel the beetroot, chop and blend well in the blender without adding any water. It should be very finely blended without any lumps. Then measure only the required amount specified in the recipe and use it.
I just garnished the cookies with white chocolate and sprinkles for my daughter. You can totally skip it. The plain cookie itself was so tasty, crunchy, and crispy. As we added cooked puree of beet, there was no beet smell at all. The color of the cookie depends on the beet color. Also, I have used moderate sugar only. We don’t like our cookies to be too sweet. The specified amount was just perfect. Now let us see how to prepare this recipe.
Enjoy the video of whole wheat red velvet cookies. Subscribe for more videos.
- 1/4 cup Butter at room temperature
- 1/2 cup - 2 tbsp Powdered Brown Sugar
- 1/4 cup Beetroot Puree
- 1/2 tsp Vanilla essence
- 1.25 cups Whole wheat flour/Atta
- 1.5 tbsp Unsweetened cocoa powder
- 2 tbsp oil
- 1 White chocolate bar
- 1/4 cup Sprinkles
- Cream butter and sugar, Add beetroot puree and essence.
- Sieve flour + cocoa powder and add to the above mixture.
- Mix gently and add oil. Do not over knead.
- If you feel the dough is too soft, keep it in the refrigerator for 15 mins and then shape the cookies.
- Design the cookies out of the dough and bake @180c for 17 – 20 mins in a preheated oven.
- Allow it to cool and consume the cookies. You can also decorate it with chocolate and sprinkles.
- Before mixing, make sure all the ingredients are at room temperature.
- If you feel the dough is too soft, keep it refrigerated for 15 mins and then shape the cookies.
- You can even add chocolate chunks to the dough and then shape the cookies.
- I have used organic brown sugar, you can even use raw sugar or coconut sugar for these cookies.
Healthy, delicious, and crispy whole wheat red velvet cookies using beetroot puree are ready to relish.
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