BeetRoot and Oats Cookies

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Looking for ideas to add Beetroot and Oats into your diet? Try these Vegan and gluten-free Beetroot and Oats cookies. Crunchy on the outside and soft inside, these air-fryer or oven-baked cookies are a hit with kids and adults.

Processed sugar-free cookies

These are eggless, butterless, flourless cookies and have no processed sugar. The sweetener used here is jaggery. Of course, you need to source jaggery in pure form. I have another recipe incorporating oats and beets but without the baking. This Beetroot and Dates Energy Bites are a perfect post workout or mid-morning snack.

What is Jaggery?

Jaggery is similar to palm sugar. Jaggery is considered to be healthy, and it has a good amount of minerals, aids in digestion, and cleanses your body. I always find ways where I can replace sugar with this Jaggery, and this is one of the recipes. One can, however, use powdered or white granulated sugar or dark brown sugar in this recipe. 

Flourless, Nut-free, Dairy-free cookies

The cookies are not made with plain or all-purpose flour or whole wheat flour. I have used gluten-free oats here, which are first roasted and then powdered coarsely. This helps the cookies get a crunch. 

These cookies can be made soft or crunchy as required. I have baked it both ways, and I like the crunchier more than the soft one. (Below pic of soft textured cookies)

Earlier, I used to bake them in an oven but now in an air-fryer. It becomes easy to bake them in an air-fryer when you are making small batches. It takes around 15 minutes to get the perfect crunchy texture in an air-fryer. 

If you are looking for more air fryer recipes, check out all the post here.

My son loved these cookies. I even took some in my office, and they were an Instant hit. A lot of people could not guess that it had oats in it.

Few more Beetroot Recipes

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Beetroot Hummus (Vegan and Gluten Free)

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Beetroot and Carrot Yogurt Sandwich

Beetroot and Carrot Yogurt sandwich is a simple and quick breakfast or a snack for fussy eaters and is also a good way to add some Beet to our diet.

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Beetroot Idli and Uttapam

Beetroot Idli and Uttapam is a healthy breakfast or lunch option made using fresh grated nutritious beetroot and Idli batter.

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Beetroot and Oats Cookies

Crunchy on the outside and soft inside, these air-fryer or oven-baked Vegan, gluten-free Beetroot and Oats cookies are a hit with kids and adults.

5 from 2 votes

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Course: Dessert, Sweets

Keyword: After school Snacks, Air Fryer, Cookies, Cooking with Kids, Dairy Free, Gluten Free, Nut Free, Vegan

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Resting Time: 30 minutes minutes

Servings: 15 Cookies

Author: Renu Agrawal-Dongre

Equipment

• Bowls
• Measuring Spoons and Cups
• Blender
• Oven
• Air-Fryer

Ingredients

• 1 cup Oats Any type of oats would do
• 1/4 cup grated Jaggery
• 1 medium Beetroot
• 2 tablespoons Chocolate chips
• 1 tablespoon unsweetened Cocoa Powder
• 1/2 teaspoon Cinnamon powder
• 1 teaspoon Vanilla essence
• 2 tablespoon oil Vegetable/coconut/olive – Any vegan oil will work
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt

Instructions

Prep work

• Dry roast the Oats in a pan. Let it cool.
  1 cup Oats
  
• Once cooled, grind it into powder using your grinder.
• Rinse, Peel, and roughly cut the beet into quarters.
  1 medium Beetroot
• Cook the beet in a pressure cooker or let it cook in an open pot or in a microwave.
• Once done, let it cool completely.
• If jaggery is not grated or in powdered form, grate it or make a powder.
  1/4 cup grated Jaggery

Making of the Cookies

• Once the beetroot is cooled, add it to a blender.
  1 medium Beetroot
• Add jaggery and make a puree of it.
  1/4 cup grated Jaggery
• Add oil and vanilla essence.
  2 tablespoon oil, 1 teaspoon Vanilla essence
• In another bowl, sift the cocoa powder.
  1 tablespoon unsweetened Cocoa Powder
• Add the Cinnamon powder, baking powder, and salt to it.
  1/2 teaspoon Cinnamon powder, 1 teaspoon Baking powder, 1/4 teaspoon Salt
• Add chocolate chips and mix everything.
  2 tablespoons Chocolate chips
• Add the wet ingredients to the dry and mix until all are incorporated.
• Once the dough is done, we need to refrigerate it. Either before or after shaping.
• Before shaping, cover the cookie dough with cling film and refrigerate it for at least 30 minutes.
• Else, shape the cookies and line them on a greased or lined baking tray.
• Cover and refrigerate for at least 30 minutes.

Baking in an oven

• Preheat the oven to 180 Deg C / 356 Deg F.
• Bake for 25-30 minutes turning in between.
• The cookies are done when they are firm on the edges but still soft. If you like crispy, let it cook until it is firm in the center too.
• Once done, remove it and let it cool completely on the baking tray itself.
• Once cooled completely, store it in an air-tight container.

Baking in an Air Fryer

• Preheat the air-fryer to 180 Deg C / 356 Deg F.
• Grease or line the inner tray of the air fryer with oil or parchment paper.
• Bake for 8 minutes.
• Turn and again bake for another 8-10 minutes until done.
• The cookies are done when they are firm on the edges but still soft. If you like crispy, let it cook until it is firm in the center too. Add 1-2 minutes in each baking and check if it is done.
• Once done, remove it on a wire rack and let it cool completely.
  
• Once cooled completely, store it in an air-tight container.

Notes

Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml
The no. of cookies can be more or less depending on the size you make but it should give you around 10-14
Baking time may vary dependiing on your air-fryer or oven. Do keep an after 15 minutes for oven and 10-12 minutes in an air fryer.

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Updates

This post on 6th June 2018 on my blog. Today, 17th July 2023, I am updating the contents, and adding the Air Fryer method to bake the cookies.

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