Beetroot Chocolate Chunk Cookies

Beetroot Chocolate Chunk Cookies

I’ve frequently extolled the virtues of the humble beetroot on this blog, but I just can’t help myself; it’s perfect for veggie desserts. The earthy taste of, erm, beets, and the vibrant hue of a 1970s heavy metal band combine into baking heaven.

In this recipe I’ve mixed beetroot, oats and big chunks of dark chocolate to make biscuits that look as good as they taste. The beet taste doesn’t come through at all, so they’re really just oatmeal chocolate cookies with extra nutrients and a gorgeous colour.

Beetroot Chocolate Chunk Cookies

Beetroot Chocolate Chunk Cookies

Ingredients

  • 150g (5 oz) cooked beetroot
  • 150g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 100g (1/2 cup) butter, softened
  • 100g (1/2 cup) light brown sugar
  • 50g (1/4 cup) granulated sugar
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 300g (3 1/3 cups) porridge oats
  • 150g (1 cup) chocolate, chopped

Instructions

  1. Preheat oven to 180C/350F. Line a baking tray or cookie sheet with baking parchment paper.
  2. Puree the cooked beetroot. Set aside.
  3. Cream the butter and sugar together until smooth. Add the eggs, vanilla and beetroot and beat well.
  4. Stir the flour, baking powder and salt together in a bowl.
  5. Add the dry to the wet and stir. Add the oats and chocolate and combine.
  6. Drop tablespoons of the mixture onto the baking tray and flatten slightly.
  7. Bake for 12 minutes or until starting to brown. Allow to cool on the tray for a few minutes before cooling completely on a wire rack.

Beetroot Chocolate Chunk Cookies

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24 thoughts on “Beetroot Chocolate Chunk Cookies

  1. What an absolutely amazing colour! I love oat cookies and I’m sure my daughter will be swayed by the colour. Thanks for entering them into this month’s We Should Cocoa.

  2. I’ve had chocolate beetroot cake before but never thought to add it to a cookie. I love the colour of the cookies and I’m glad to hear that it does not taste like beetroot. I’m bookmarking this to try. Thanks for entering AlphaBakes.

  3. I really like your blog, the whole idea of baking with vegetables is so great! I used these cookies as an inspiration for some double hazelnut and beetroot cookies with cashew-vanilla filling and they turned out really well: http://mittlillagrona.wordpress.com/2013/10/30/rodbet-och-hasselnotskakor-med-cashewvaniljkram/ (only in swedish so far). I used only the juice since I wanted flat and quite thin cookies, but your looks delicious as well. I want to put beetroots in everything I bake now : )

    • Hi Paula, thanks for taking inspiration from my biscuits. Yours look so amazing! The colour is so nice and vivid. Beetroot is such an easy vegetable to bake with, I hope you get the chance to do it more often!

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  5. I somehow lost track of your latest posts…now I’m discovering so many nice recipes!
    Isn’t it amazing how beetroot colours cookies, cakes and bread so nicely?
    I struggled a bit to get one of my breads a nice and quite dark pink, you know someone had the courage to tell me: I don’t believe it, you must have put some colouring!
    People often do not realize how nature provides us with many wonderful natural colourings ;)
    I love your cookies
    Have a wonderful day :)
    Lou

  6. Nature’s colours are indeed amazing. Spinach makes such a nice green, beetroot pink and I love a nice, earthy, yellow turmeric bread. :-)

  7. Hi there, thanks for the recipe. I had such luck with it. I didn’t have butter so I used 2 medium size avocados instead. I used way too much beets so the cookies are deep purple. Thanks heaps!

  8. Pingback: Red Velvet Beet Chocolate Mousse | VEGGIE DESSERTS

  9. I’m a bit iffy with beetroot, although my husband love it! I’m thinking I’ll have to put these cookies down on the menu for his birthday; I’m sure they’ll go down a treat!

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