Vegan beet and chocolate cookies

90 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Beetroot packaged 0.017 kg
Sugar 0.011 kg
Plain flour 0.013 kg
Raising agent 0.842 g
Table salt 0.105 g
Costa Rica seeds 900 0.005 kg
  • Preheat the oven to 160 ºC.
  • Mash  the boiled beet.
  • Blend the mashed  beet and  the sugar until well mixed.
  • Add  the oil and beat.
  • Add the dry ingredients: the flour, the baking powder and the salt, and beat until smooth.
  • Add  three-quarters of the chocolate chips to the mixture and whip until well spread.
  • Put the mixture in a pastry bag and make six cookies scoops on a tray covered  with baking paper.
  • Spread the rest of the chocolate chips on the top of the cookies.
  • Bake to 160 ºC  degrees for about  15-20 minutes.
Nutritional information (1 portion)
Fiber 0.3 g
Saturates 0.25 g
Monounsaturated fatty acids 0.17 g
Polyunsaturated fatty acids 0.12 g
Cholesterol 0.01 mg
Calcium 1.48 mg
Iron 0.06 mg
Zinc 0.05 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.71 ug
Salt (Sodium) 12.89 mg
Sugars 2.7 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.