Lean Peanut Beetroot Cookies

We prepare original beetroot cookies without eggs, milk and butter! The presence of beets in these cookies only gives out the bright color of the baked goods. Cinnamon, vanillin, orange peel and nutmeg make the cookies very flavorful. And the slices of roasted peanuts crunch pleasantly, contrasting with the softness of the cookie.

Ingredients

• Beets (boiled) - 350 g (peeled 300 g)
• Roasted peanuts - 70 g
• Wheat flour - 120 g (1 glass of 200 ml)
• Potato starch - 1 tbsp. a spoon
• Vegetable oil - 2.5 tbsp. spoons
• Orange - 1/2 pc. (1 tablespoon grated zest)
• Sugar - 35 g
• Baking powder - 1 teaspoon with a slide
• Ground cinnamon - 1/2 tsp
• Ground nutmeg - 1/4 tsp
• Vanillin - a pinch
• Salt - a pinch

Directions

1. Prepare the required ingredients. From the specified number, I got 8 cookies with a diameter of about 8 cm.
2. Wash the beets, send them to a saucepan or stewpan, cover with water, put on maximum heat and bring to a boil. Then reduce heat to medium and cook for about 40-45 minutes until soft.
3. Cool and peel the boiled beets.
4. Turn on the oven to preheat to 180 degrees.
5. Grate the beets on a fine grater directly into the bowl where you will knead the cookie dough.
6. Wash the orange thoroughly, wipe dry and remove the zest from it using a fine grater. We need about 1 tbsp. tablespoons of orange zest (from about half a medium-sized orange).
7. Add zest, vanillin, sugar, salt, ground cinnamon and nutmeg.
8. Pour in vegetable oil.
9. Stir.
10. Peel roasted peanuts.
11. Chop the peeled peanuts with a knife until they are medium crumbled.
12. Transfer the peanuts to the beetroot bowl.
13. Stir.
14. Mix flour with potato starch and baking powder and sift into a bowl with beetroot mixture.
15. Using a spatula, start stirring the dry mixture into the beetroot base.
16. As a result, you should get a thin dough, similar to a beetroot salad.
17. Line a baking sheet with baking parchment.
18. We form cookies. To do this, you can spread the dough on parchment directly with a spoon, or use a mold, putting 1 tbsp in it. spoonful of dough and shaping it into a neat, flat, round shape.
19. Bake the beetroot cookies in an oven preheated to 180 degrees for about 25 minutes.
20. The baked biscuits can be easily removed from the parchment.
21. Let the liver cool slightly and transfer to a plate.
22. Lean beetroot cookies are ready.
23. The cookies are delicious, soft, aromatic, and you can't say that its main ingredient is beets.
24. Bon Appetit!