Healthy Red Velvet Beetroot Cookies with Whole Wheat Flour & Ghee
45 minutes
1338 reads
About Healthy Red Velvet Beetroot Cookies with Whole Wheat Flour & Ghee
Indulge in these naturally vibrant red velvet cookies, crafted with wholesome ingredients for a guilt-free treat. Made with beetroot puree for a beautiful color and naturally sweet flavor, these cookies use whole wheat flour and homemade ghee (clarified butter) for a delightful texture and rich taste. A perfect balance of healthy and delicious, they're ideal for an afternoon snack or with your morning coffee.These cookies are surprisingly easy to make and require no artificial coloring or flavorings. The subtle sweetness and soft texture are incredibly satisfying, offering a healthier alternative to traditional red velvet cookies. The recipe includes helpful tips and tricks for achieving perfectly shaped and baked cookies every time.Prepare to impress your friends and family with these beautiful and delicious cookies that are as good for you as they are tasty! This recipe is perfect for baking enthusiasts of all skill levels.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 tbsp Cocoa Powder unsweetened
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 1/2 cup Beetroot Puree cooked and pureed beetroot.
- 1 cup Cane Sugar granulated
- 1/2 cup Ghee clarified butter; unsalted butter can be substituted.
- 1.5 tsp Vanilla Extract
- 1 large Egg for binding; add an extra egg for richer texture.
Instructions
Prepare the Wet Ingredients
- Cream together the ghee and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the beetroot puree until evenly distributed.
Combine Dry and Wet Ingredients
- In a separate bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Chill the Dough
- Cover the dough and refrigerate for at least 1 hour. This will make the dough easier to handle and prevent the cookies from spreading too much during baking.
Shape and Bake
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to create your desired shapes, or roll the dough into balls.
Bake to Perfection
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown. For thicker cookies (e.g., from balls of dough), bake for 12-15 minutes.
Cool and Enjoy
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Expert Tips for Perfect Red Velvet Beetroot Cookies
- For a deeper red color, use a high-quality cocoa powder and ensure your beetroot is vibrant in color.
- Don't overmix the dough, as this can lead to tough cookies. Mix until just combined.
- For extra flavor, add 1/2 cup of chopped walnuts or pecans to the dough.
- If your cookies are spreading too much while baking, try chilling the dough for a longer period of time or reducing the baking temperature slightly.
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Recipe Nutrition
Calories: 446kcalCarbohydrates: 75gProtein: 4gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 570mgFiber: 1gSugar: 52g
Priyanka Gandhi Mehta
Articles: 31
5 Comments
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This looks incredible! Thank you.
What a delicious idea! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Can you suggest substitute of sugar I do not offer sugar to my son so can I use jaggery?
This looks incredible! I need to try it.