Dry roast the Oats in a pan. Let it cool.

Once cooled, grind it into powder using your grinder.

Rinse, Peel, and roughly cut the beet into quarters.

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.

Once the beetroot is cooled, add it to a blender.

Add jaggery and make a puree of it.

Add oil and vanilla essence.

In another bowl, sift the cocoa powder.

Add the Cinnamon powder, baking powder, and salt to it.

Add chocolate chips and mix everything.

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.

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.

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.