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Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies

5 from 3 votes

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Wheat Almond Flour Beetroot cocoa Pinwheel Cookies are easy to make and yummy to taste. Your kids will love the pinwheel pattern on them.
These can be made in black and white by just omitting beet juice and using milk instead. Happy baking friends
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Served AsDesserts
Recipe Taste Crunchy, Sweet
Servings 5
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Ingredients
  

  • 2/3 cup butter or ghee, I used ghee
  • 3/4 cup Sugar
  • 1 1/4 cup wheat flour
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup almond flour +1/4 cup
  • 1/4 tsp Salt omit if using salted butter
  • 1/2 tsp baking powder
  • 1/4 cup cocoa powder unsweetened
  • 3/4 beetroot juice small sized, grated and extracted
  • Milk as required.
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Instructions
 

  • Wash peel clean beetroot. Grate and squeeze the juice out of it and keep aside.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • Sieve all the dry ingredients in wheat flour + 1/2 cup almond flour + salt + baking powder except cocoa powder and 1/4 cup almond flour.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • In a bowl add sugar and ghee and beat it till fluffy. Add vanilla extract and egg and beat in.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • Gently add the sieved dry ingredients in the wet mixture and fold in.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • At this point the dough will look dry. Divide in 2 halves and keep in separate bowls.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • In one half dough add 1/4 cup almond flour and beetroot juice and bring the dough together. If you want white color. Just add milk instead of beet juice.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • In another half add cocoa powder and little milk and bring the dough together.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • Cover both dough in a cling wrap and keep in refrigerator for 30 minute.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • After half hour remove from fridge and roll on a lightly floured surface into 12-14 inch long rectangle. Do this with both dough. You can do the rolling by placing dough between plastic sheets.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • On a long cling film place dough one above the other. Start to roll them like a spring roll with the help of cling wrap.
  • Slowly apply pressure so that there are no air pockets while making the roll.
  • Cover tightly with cling film and store in refrigerator.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • Preheat the oven. Remove from fridge and keep the rolled cookie dough out on kitchen counter for 5 minutes.
    Wheat Almond Flour Beetroot Cocoa Pinwheel Cookies - Plattershare - Recipes, food stories and food lovers
  • Cut into circles and arrange on baking tray 3cm apart from each other. Bake on 180C for 20 minutes.
  • They will be soft when hot. They will turn crunchy when cooled.

Notes

P.S.-After straining beet juice the byproduct can be used in curries or salad.
After sieving dry ingredients the remainder coarse flour can be added in our regular chapatti dough.
This recipe yielded 24 cookies. It depends on the thickness of your cookies.

Please appreciate the author by voting!

5 from 3 votes

Recipe Nutrition

Calories: 540 kcal | Carbohydrates: 60 g | Protein: 8 g | Fat: 32 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 377 mg | Potassium: 160 mg | Fiber: 4 g | Sugar: 31 g | Vitamin A: 808 IU | Vitamin C: 1 mg | Calcium: 72 mg | Iron: 3 mg
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Pv Iyer
Pv Iyer

I am a HomeBaker and a tutor. I own my business in the name Cookies & Crumbs. Currently operating from Nashik.

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