Beet Cacao Cookies {Gluten-Free, Refined-Sugar Free}

A cookie full of anti-oxidants, B vitamins, C vitamins, inflammation-fighitng betaine, potassium, fibre… what could possibly be better?




Really though, I make this mistake ALL the time: I crave beets, go to the store and buy a bunch, prep them, eat one (or half of one), and then I don’t want anymore. And I never know what to do with them. But cookies never go uneaten around here, so I thought I would try using them in a cookie recipe. I looked all over the web for a Beet Cookie Recipe and found shockingly lackluster results so I decided to try to experiment and come up with something myself.


And I am so glad I did because these did not last long! And I didn’t need to waste any food and I got cookies! Win win win!


If you are not a big beet person, don’t turn away just yet. If you add enough maple syrup/cacao/cocoa powder, you can really mask the taste and still get all the amazing health benefits of beets. Alternatively, if you are more of a natural sweets kind of person, and enjoy the taste and sweetness of a beet, adding only 2 T of Maple Syrup and letting the Beet flavor shine is also a good idea!



It’s really just a simple matter of throwing all the ingredients in the food processor, adjusting to tasting, baking, and enjoying immediately. And if you enjoy them or plan to make them, please let me know in the comments!


Don’t forget to tag me @thegranoladiaries and use #granoladiaries in your creations on Instagram!


  • 2 small/medium beets, boiled
  • 1 large egg, room temperature
  • 1/2 T coconut oil
  • 2 – 4 T Maple Syrup, depending on your sweetness preferences
  • 1/2 tsp vanilla
  • 1/4 heaping C Cacao Powder
  • 3/4 C Oats (divided into 1/2C and 1/4C)
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 Tbsp Cocoa Powder
  • Chocolate chips


  1. Peel and dice up beet and put in food processor. It should blend into small rice-like pieces, but probably won’t reach a liquid state.
  2. Add egg, coconut oil, maple syrup, vanilla, and pulse again. Now it should become the texture of a puree/liquid.
  3. Add the cacao powder, 1/2 C oats, baking powder, salt. Pulse until combined.
  4. The mixture should still be quite wet at this point, so stir in the remaining 1/4 C oats and 1 T cocoa powder, to thicken. If mixture still seems too runny, add a bit more oats. (Note it should be a bit wet/sticky to ensure a moist cookie!)
  5. Drop 1 Tb balls of mixture onto cookie sheet and flatten with your hand.
  6. Bake at 350 for 12 – 15 minutes.

NOTES: Add more Maple syrup and chocolate chips if you have a particular sweet tooth. If you are looking for a more sugar-free treat, add less, but know that the taste of beet will come through a bit more!


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