Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
UK Measures
<< Convert to USA Measures >>
Smaller
Normal
Larger
Print Recipe
4.94
from
15
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 Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
323
kcal
Author:
Kate Hackworthy | Veggie Desserts
Ingredients
150
g
5 oz cooked beetroot
(boiled, roasted, steamed, vacuum packed without vinegar)
150
g
plain flour
(all purpose)
1
teaspoon
baking powder
¼
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
UK Measures
-
<< Convert to USA Measures >>
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
Calories:
323
kcal
|
Carbohydrates:
47
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
31
mg
|
Sodium:
129
mg
|
Potassium:
230
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
230
IU
|
Vitamin C:
0.6
mg
|
Calcium:
45
mg
|
Iron:
2.2
mg