Beet Cookies! Beets and dark chocolate chunks combine with oats to make a vibrant purple biscuit!
I’ve frequently extolled the virtues of the humble beetroot on this blog, but I just can’t help myself; it’s perfect for vegetable desserts.
The earthy taste of beets works wonderfully in sweet dishes, cakes and puddings.
In this beet cookies 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.
I love the colour of these beet cookies – so naturally purple, they prove that you don’t need chemicals or food colouring to make food pretty.
Get the Beet Cookies with Dark Chocolate Chunks Recipe
Did you make this recipe? Please let me know how it turned out for you!
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Beetroot Chocolate Chunk Cookies
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Looking for other vegetable dessert recipes using beetroot? Check out my beet vegetable desserts. From Slow Cooker Beetroot Chocolate Cake with Beet Vanilla Topping to Beet Nut Butter Cups!
Fatema
Hie..i want to make this cookies but only for 2 servings .How should i decreased the quantities.?
Isa Bartkowiak
Hello from Tasmania! I have made the beetroot chocolate chip cookies several times now. They are a favourite of my daughter’s, even more so since purple is her favourite colour (I just add a tsp of unsweetened dark chocolate powder for a deeper purple colour)! The other kids at childcare want to eat them when she brings them to school. I am making the sweet potato and ginger cookies today, I’ll let you know how she likes them. Thanks for such thoughtful recipes. They are lovely.
Kate Hackworthy
I’m so pleased that you like them!!! Thanks for coming back to tell me and I hope you enjoy the other cookies as well 🙂
Siobhan
They are such a fab colour! Love them. x
Kate Hackworthy
Thanks Vohn, beetroot gives such an amazing colour!
Nick
Hi there, do you know how long these will keep for? Thank you!
Ania
I baked cookies with this recipe. They are delicious, thank you 🙂
Regards
Ania
Kate Veggie Desserts
I’m so pleased that you enjoyed them, Ania!
Anyonita
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!
Kate Veggie Desserts
You can’t taste the beets at all and the bright colour is perfect for parties!
Egger
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!
Kate Veggie Desserts
Fabulous substitution and I’m so glad that you liked them! 🙂
Kate Veggie Desserts
Nature’s colours are indeed amazing. Spinach makes such a nice green, beetroot pink and I love a nice, earthy, yellow turmeric bread. 🙂
Lou
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
Kate Veggie Desserts
Thanks for running alphabakes, and please let me know if you make them and how they turn out. 🙂
Paula
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: (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 : )
Kate Veggie Desserts
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!
bakingaddict
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.
Kate Veggie Desserts
Go on, Jac! Try something else!
Jacqueline
I’ve only tried beetroot in a chocolate cake. I really must be more adventurous.
Kate Veggie Desserts
Thanks Ness. Glad to be part of the challenge again.
Ness
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.
jill
I think the use of the milk bottle is rather genius.
Kate Veggie Desserts
Thanks! A little something found at my gran’s house. Very sweet little bottle.
Javelin Warrior
I love the sound of these cookies! And there’s a lovely shade of red – with no need for artificial food colors… Very cool…
Kate Veggie Desserts
Isn’t the colour gorgeous? No dye or photoshop in sight. Vegetables are so great to adding colour.