Beetroot Cookies: Beet Chocolate Chunk Cookies | Veggie Desserts Blog
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5 from 6 votes

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
Course: Dessert
Cuisine: American
Servings: 12
Calories: 323kcal
Author: Kate Hackworthy | Veggie Desserts


  • 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