Chocolate Beet Cookies
If you have never made any other recipe I have posted, this is the one to make. I promise. Rich with cocoa powder and tons of mini chocolate chips, these cakey, soft, and fluffy cookies will melt in your mouth.
The great thing about these cookies is that you can adjust many of the ingredients to your tasting. Personally I like to include just a hint of the beet flavor because obvs I love beets, but you can easily substitute more of your favorite sticky sweetener for beets if you’d like. Note that I’ve served these just as the recipe is listed and few have been able to detect the beet flavor unless asked, so it’s not super strong.
- 1 cup brown rice flour
- ¼ cup almond flour
- ¼ cup oat flour
- ½ cup packed brown sugar
- ¼ cup agave nectar
- ¼ cup unsweetened cocoa powder
- 2 medium beets, roasted (approx. ¾ cups of beet puree)
- 1½t baking soda
- 1t vanilla
- 1T coconut oil
- 1 vegan egg replacer, or normal egg
- ⅓ cup mini vegan chocolate chips
- Preheat oven to 350 degrees.
- Combine all flours, brown sugar, cocoa powder, and baking soda in large mixing bowl.
- Add in wet ingredients - agave nectar, vanilla, coconut oil, and egg or egg replacer. Combine dry and wet ingredients.
- Take 2 medium beets (or equivalent of canned beets) and roast or heat. Once roasted, place beets in a food processor and form a puree. Add beet puree into large mixing bowl with other ingredients.
- Fold in mini chocolate chips.
- Place batter in freezer for 10 minutes before baking.
- Bake for approximately 10-12 minutes at 350 degrees. Cool before serving.