Eggless Red Velvet Chocolate Chip Cookies
These eggless crunchy and chewy red velvet cookies are the most delicious way to serve beetroot to your kids. Kids love to eat in colors. These gorgeous pink color beetroot cookies are perfect for your kid’s evening snacks or early morning breakfast with a cup of milk.
Instead of serving the store-bought cookies, I prefer baking cookies at home on weekends which last for almost a week. Homemade cookies are preservative-free and healthy. So, I baked these eggless beetroot cookies last weekend with my little one. We had a great time.
STEP BY STEP EGGLESS RED VELVET CHOCOLATE CHIP COOKIE RECIPE
Prep Time: 1 hr 15 mins Cook Time: 15 mins Ready In: 1 hr 30 mins
INGREDIENTS:
- Coarsely Grounded Oats flour – ½ cup
- Whole Wheat Flour – 1 cup
- Baking Powder – 1 tsp
- Baking Soda – ½ tsp
- Cinnamon powder – 1 tsp
- Peanut Butter – ¼ cup
- Banana – 1 medium
- Oil – 1/8 cup
- Brown Sugar – ¼ cup
- Organic White Sugar – 1/8 cup
- Beetroot(grated) – 1/2 cup
- Milk – ¼ cup
- Vanilla extract – 1 tsp
- Chocolate chips – 2 tbsp
PROCEDURE:
1. Whisk the flours, cinnamon powder, baking powder, and baking soda in a medium mixing bowl and keep aside.
3. Mash the banana in a large mixing bowl. Whisk peanut butter, oil, sugar until the sugar dissolves in the mixture.
4. Add vanilla extract, milk, and grated beetroot. Mix everything well.
5. Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula. Now fold in the chocolate chips.
6. The dough will be soft and sticky. Cover the cookie dough and chill it in the refrigerator for an hour. This step is necessary. Don’t skip this one.
7. Preheat the oven to 180 degrees C(350 F) and line a baking tray with parchment paper and set aside.
8. Scoop out 1 tablespoon of the cookie dough and make a small ball. Place them on the parchment paper and press it a little. Repeat the process for the remaining dough.
I baked the cookies in two batches, as I had a small baking tray. If you have a larger tray, you can bake all the cookies at once.
9. I pressed the top of the cookie with a whisk to make it a little interesting for my little one. You can skip this step.
10. Bake these cookies for 12 – 15 minutes. Make sure not to overbake.
11. Remove from the oven and leave them on the baking tray for some time. Transfer them to a wire rack to cool completely. Store them in an airtight container. These cookies will last up to a week.
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