Red Velvet Choco Chips Cookies 


Happy new year everyone. Have a blessed year ahead.

Egg less red velvet chocochips cookies.

Feeling very happy to share this gorgeous looking healthy cookie for the first post of the year.

Chocolate chips filled mouth melting red velvet cookies with wholewheat flour and oats.

Loved the cracks and texture.

And its without any artificial colour. Used beetroot to make it red. Which is full of vitamins and minerals and packed with powerful antioxidants. So you can call it a healthy cookie. And you can’t recognize beetroot and oats in taste. Look at the picture, gorgeous isn’t it?

Wholewheat flour and oats makes these cookies perfect for kids tiffin too.

My family members don’t like oats at all. But these cookies are super hit amongst them.

Highly nutritious gluten free oats are known as healthiest food on earth. Studies show that this grain is a rich source of vitamins, fiber, minerals and antioxidant. And oats has numerous health benefits too, including lower blood sugar levels, weight loss and a reduced risk of heart disease.

So I always try to add oats in my  recipes and everyone enjoy without recognizing it :mrgreen:

This post is going to be a part of our 73rd #Foodiemonday bloghop #Newyear theme. My contribution is this super yummy, healthy and beautiful red velvet cookies.

You will love the rich chocolatey taste. I have used clarified butter/ghee in it but you can use butter or olive oil too if you like.

I have made 22 cookies out of the dough. And the look and taste made me super happy.

Recipe 


Wholewheat flour – 1/2 cup



Oats – 1/2 cup

Refined flour/maida – 1/4 cup

Beetroot – 1 medium

Clarified butter/ghee – 1/3 cup melted

Powered sugar  – 1/2 cup

Cashew nuts – 1/4 cup

Vinegar – 1/2 teaspoon

Baking powder – 1 teaspoon

Baking soda – 1/4 teaspoon

Vanilla – 1 teaspoon

Cocoa powder – 1 & 1/2 tablespoon

Choco chips – 1/4 cup

Choco chips to place over the cookies, optional

Method 



Preheat the oven at 180°.

Grease a baking tray or line with parchment paper.

Grind the cashew nuts and oats.

Wash and boil the beetroot. Pressure cook or microwave for 10 minutes. Let it cool down. Now peel and grind into a smooth paste with 1/2  teaspoon vinegar.

In a bowl mix whole wheat flour, refined flour/maida , ground oats and cashew nuts, baking powder, soda and cocoa powder.

Cream together clarified butter/ghee and powdered sugar. Mix beetroot puree with vinegar in it. Add vanilla and mix well. Add all the dry ingredients and choco chips and make a smooth dough.

Take 1 tablespoon from the dough and make small balls. Place the balls on greased baking tray 1 inch apart. Press gently with your finger or a spoon to make flat top. Place some Choco chip over it. I have made half with Choco chips and half without choco chips.

If you don’t have white choco chips you can use dark chocolate chips too.

Bake in a preheated oven at 180° for 10 – 12 minutes or until the edges becomes crisp.

The cookies will be soft in the middle when hot but it will be crisp after cooling.

So let the cookies cool down completely before serving.

Enjoy the melt in mouth chocolaty, delicious and beautiful cookies.

Happy baking 🙂

Oats Thandai Nankhatai

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Nanakhatai with oats and thandai.
Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

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I have made it with thandai.
Thandai is traditionally accociated with holi festival, a spring festival known as the festival of colours or the festival of sharing love.

Thandai is a cold drink with lots of health benefits. Prepared with a mixture of  almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. Its very useful to be fresh and cool in summer.
I have used store bought thandai syrup.

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This post is going to be a part of #Foodiemonday #Bloghop event. #Theme is fusion recipe using thandai. #Fusionthandairecipes.

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Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style .

So presenting all time favourite nankhatai in a different taste.

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Recipe

All purpose flour or maida – 1 cup

Gram flour or chickpea flour or besan – 1\4 cup

Oats – 1\4 cup powdered

Baking soda – 1\4 teaspoon

Baking powder – 1 teaspoon

Ghee or clarified butter – 1\2 cup

Powderd sugar – 1\2 cup

Thandai syrup – 1\4 cup or as require to make a soft dough

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Method

Grind the oats and keep aside.
Cream together sugar and ghee or clarified butter. Add flour along with baking powder, soda, gram flour or besan and oats powder.

Knead to a smooth dough. Add thandai slowly while making the dough. Add as require to make a soft and smooth dough. I have used 1\4 cup. Make small balls and press lightly with your thumb.

Arrange in the greased tray keeping 1 inch distance. It will be doubled when baked.

Bake at 180° in a preheated oven for 15-20 minutes. Timing depends on oven. Every oven takes different time. Check it after 10 minutes. Bake until cookies starts to turn light golden colour.

Colour should be very light. Don’t overbake.
Allow the nankhatai to cool before serving.

Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for further use.

Enjoy the crispy crunchy thandai nankhatai with your tea or coffee.