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Lilly’s Table

 
 
© Lillys-Table.com Photo of Chocolate Beet Cookies
 

Tags: Dairy Free Gluten-Free nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Chocolate Beet Cookies

 

Red Velvet Cake contained beets during the rationed World War II times to give the pink hue, rather than the red food dye. These cookies indulge on that concept. If using vegan cocoa & chocolate these can be entirely vegan delights. If serving more like a dessert, plan to leave in that brown sugar or substitute your favorite sweetener. If you like low-sugar treats as I do, they are tasty without the brown sugar too. If making gluten-free be sure to purchase oats that specify they are actually gluten-free.

Ingredients

  • ¾ lb beet, enough to make 1 cup puree
  • ¾ cup date, if not soft, soak in hot water
  • 1 teaspoon vanilla
  • ¼ cup coconut oil, warmed to a liquid or olive oil
  • 2 cups rolled oats
  • ½ cup almond meal, or almond flour
  • ½ cup cocoa
  • ½ cup coconut, shredded, unsweetened
  • ½ cup brown sugar, optional, omit for a less sweet cookie
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chocolate chips, semi-sweet, or minced chocolate bar

Serving Size: 8 People

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Preparation Instructions

Place the unpeeled beets in a saucepan covered with water. Cut any large beets in half or quarters. Simmer until the beets can be easily stabbed with a fork. Run under cold water until they are cool enough to handle and then peel away the skins. Meanwhile, soak the dates in hot water if they are not already soft.

In a separate bowl, toss together the rolled oats, almond meal, cocoa, coconut flakes, brown sugar (if using), baking powder and salt.

Preheat the oven to 350. Place the beets in a food processor or blender with the dates, vanilla and coconut oil. Blend until it is a thick magenta puree. Fold the beet puree with the dry ingredients and chocolate chips/chunks until well combined. Dollop onto a baking sheet in 2 tablespoon mounds. Press down for a flatter cookie or leave round for a soft-centered delight.

Bake for 10-15 minutes until the tops are dry and bottoms appear dry.