Name: Vibrant Beetroot Cookies: Healthy & Delicious Whole Wheat Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 cup Whole Wheat Flour (whole); 1 tsp Baking Powder; 1/2 cup Beetroot Puree (homemade or store-bought); 1/2 cup Sugar (granulated); 2 tsp Vanilla Extract; 1/4 cup Vegetable Oil; 2-3 tbsp Milk (add only if needed to achieve desired dough consistency)

Vibrant Beetroot Cookies: Healthy & Delicious Whole Wheat Recipe

40 minutes

670 reads

4.80 from 5 votes

American Bakery Desserts

About Vibrant Beetroot Cookies: Healthy & Delicious Whole Wheat Recipe

These vibrant beetroot cookies offer a delightful twist on a classic treat! Made with wholesome whole wheat flour and naturally sweet beetroot puree, they're bursting with color and flavor. The earthy sweetness of the beetroot is perfectly balanced, creating a unique and satisfying cookie that's both healthy and delicious.

Perfect for an afternoon snack, these bakery-style cookies are sure to impress. Their beautiful pink hue makes them an eye-catching addition to any dessert table, and the simple recipe is easy enough for even beginner bakers to master.

Get ready to experience a cookie that's as visually stunning as it is tasty! This recipe provides a healthier alternative to traditional cookies, making it a guilt-free indulgence.

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Recipe Time & More

Prep10

Cook30

Total40

Calories7712 kcal

Serves

Served AsSnacks

Recipe TasteSweet

Ingredients

Dry Ingredients

▢ 1 1/2 cup Whole Wheat Flour whole
▢ 1 tsp Baking Powder

Wet Ingredients

▢ 1/2 cup Beetroot Puree homemade or store-bought
▢ 1/2 cup Sugar granulated
▢ 2 tsp Vanilla Extract
▢ 1/4 cup Vegetable Oil
▢ 2-3 tbsp Milk add only if needed to achieve desired dough consistency

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Instructions

Prepare the Dry Ingredients

Sift together the whole wheat flour and baking powder. Set aside.

Combine Wet Ingredients

In a separate bowl, whisk together the beetroot puree, granulated sugar, vegetable oil, and vanilla extract until well combined.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add milk, one tablespoon at a time, only if the dough is too dry and crumbly. Avoid overmixing.

Shape and Bake

On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use a cookie cutter (heart-shaped or your favorite shape) to cut out cookies. Place cookies onto a baking sheet lined with parchment paper.

Bake the Cookies

Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown. Let cool completely on a wire rack before serving.

Recipe Notes

Expert Tips for Perfect Beetroot Cookies

For a richer beetroot flavor, roast the beets before pureeing them.
If your beetroot puree is very watery, you may need to add a bit more flour to the dough.
Don't overbake the cookies! They should be slightly soft in the center.
Get creative with shapes! Use different cookie cutters or simply use a knife to cut out squares or rectangles.