Chocolate Chunk Beetroot Cookies

4.94 from 15 votes

Soft, chewy Chocolate Chunk Beetroot Cookies with a natural color and tasty hint of earthiness from the beets, plus chunks of dark chocolate.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings:

Calories: 259kcal

200 g cooked beetroot (boiled, roasted, steamed, or vacuum packed without vinegar) ¾ cup pureed.
150 g plain flour (all purpose flour)
1 teaspoon baking powder
¼ teaspoon salt
100 g butter softened
100 g granulated sugar
1 egg
1 ½ teaspoons vanilla extract
200 g oats
100 g dark chocolate chopped

Preheat oven to 180°C/350°F. Line a baking tray or cookie sheet with baking parchment paper.
Puree the cooked beetroot. I use a hand held immersion blender. Set aside.
Add the butter and sugar to a large mixing bowl and beat with an electric mixer until smooth.
Add the egg and vanilla and beat to combine.
Beat in the pureed beetroot. It will 'split' slightly, but will come together with the flour.
Stir in the flour, baking powder and salt.
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.