Beetroot Chocolate Chunk Cookies
Beets and dark chocolate chunks combine with oats to make a vibrant purple biscuit. The flavour of the beetroot fades away in these moist and chewy cookies.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
- 150 g 5 oz cooked beetroot (boiled, roasted, steamed, vacuum packed without vinegar)
- 150 g plain flour (all purpose)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100 g butter , softened
- 100 g light brown sugar
- 50 g granulated sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 300 g porridge oats
- 150 g chocolate , chopped
Preheat oven to 180C/350F. Line a baking tray or cookie sheet with baking parchment paper.
Puree the cooked beetroot. Set aside.
Cream the butter and sugar together until smooth. Add the eggs, vanilla and beetroot and beat well.
Stir the flour, baking powder and salt together in a bowl.
Add the dry to the wet and stir. Add the oats and chocolate and combine.
Drop tablespoons of the mixture onto the baking tray and flatten slightly.
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.
Calories: 323kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 129mg | Potassium: 230mg | Fiber: 3g | Sugar: 19g | Vitamin A: 230IU | Vitamin C: 0.6mg | Calcium: 45mg | Iron: 2.2mg