Healthy, Red Velvet Gluten-free Cookies

Ingredients

1/2 cup (112 gms) butter, softened.

1 large egg (50 gms)

1/4 cup (85 gm) honey

1 teaspoon (5 ml) milk

2 teaspoons (10 ml) vanilla

1/4 cup (170 gms) grated beetroot

1 1/2 cups (180 gms) Jollity gluten-free sweet potato and pumpkin flour

1/4 teaspoon (2gms) salt

1/4 cup (21 gms) cocoa powder

1 teaspoon (4 gms) baking soda

1 cup (170 gms) chocolate chip cookies

Procedure

  1. In a large bowl, with a whisk, beat the flour, salt, cocoa powder and baking soda. Add the butter and mix till crumbly.
  2. Beat in the egg, milk, honey and vanilla till fully combined. Add the beetroot and mix until it’s fully combined.
  3. Add in the chocolate chips until fully combined. Cover the mixture and place in the fridge for about an hour.
  4. Preheat the oven to 350 deg F or 180 deg C and line two baking sheets with baking paper.
  5. Using a tablespoon, scoop the cookie dough, roll into balls and place onto the baking sheets and bake for 12 minutes.
  6. Take the cookies out and flatten them with the back of a spoon.
  7. Place them on a cooling rack till fully cooled then place in an airtight container for up to 3 days or in the fridge to last longer.

The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.

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