A cookie full of anti-oxidants, B vitamins, C vitamins, inflammation-fighitng betaine, potassium, fibre... what could possibly be better?
BEETS me!
Badum-chhhh.
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!
RECIPE:
Don't forget to tag me @thegranoladiaries and use #granoladiaries in your creations on Instagram!
Ingredients
- 2 small/medium beets, boiled
- 1 large egg, room temperature
- ½ T coconut oil
- 2 - 4 T Maple Syrup, depending on your sweetness preferences
- ½ tsp vanilla
- ¼ heaping C Cacao Powder
- ¾ C Oats (divided into ½C and ¼C)
- ½ tsp baking powder
- Pinch of salt
- 1 Tbsp Cocoa Powder
- Chocolate chips
Directions
- 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.
- Add egg, coconut oil, maple syrup, vanilla, and pulse again. Now it should become the texture of a puree/liquid.
- Add the cacao powder, ½ C oats, baking powder, salt. Pulse until combined.
- The mixture should still be quite wet at this point, so stir in the remaining ¼ 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!)
- Drop 1 Tb balls of mixture onto cookie sheet and flatten with your hand.
- 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!
Made a double batch of these, and made bars instead of cookies ! Almost ate the entire thing in one sitting ! Yum yum yum
So glad you enjoyed!!!
Followed the recipe exactly as written. Cookies turned out ok , they were a bit dry. The beet flavour does shine thru quite a bit (following the advice to add more maple syrup is help if you want a sweeter cookie). I myself enjoyed the earthy taste.
Thanks for sharing the recipe, the only hiccup I came across was trying to figure out exactly what “2 small/ medium beets” look like. Small and medium are two complete different sizes. A rough idea of measurement would have been helpful, and I think my cookies turned out on the drier side because of this. I must have used too small of an amount of beets.
Would recommend trying this recipe if you have extra beets lying around
I substituted carob powder for cocoa powder, since I have a bit of a sensitivity to chocolate. They turned out out good but kind of bland. I used 3 T maple syrup, and found them only very mildly sweet. Carob is less intense than cocoa, so that's probably why they were less tasty, but still not bad at all. The texture is really nice and soft and chewy. And I even don't like non-pickled beets by themselves.