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

Allergens:

Ingredients for 5 portions Calculate portions

Beetroot packaged 0.017 kg

Sugar 0.011 kg

Sunflower oil 0.001 l

Vanilla flavour 0.105 g

Plain flour 0.013 kg

Raising agent 0.842 g

Table salt 0.105 g

Costa Rica seeds 900 0.005 kg

Elaboration

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)

Energy

26.93

kcal

Carbohydrates

4.94

Proteins

0.36

Lipids

0.57

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.