Beetroot is one of my favourite veggies to cook with. It is so versatile and can be used for both sweet and savoury dishes. Beetroot has also a vibrant natural pigment that I just can’t get enough of! Plus Beetroot is also a great source of fibre, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Dark chocolate and beetroot go so well together and these choc chip cookies are so delicious. Plus with all the choc chippies the beetroot taste is very mild. The beetroot puree helps bind and keep the cookies moist plus the colour is just something else!
Vegan Beetroot Choc Chip Cookies
Yield:
15 cookies
Prep Time:
30 minutes
Cook Time:
15 minutes
Additional Time:
10 minutes
Total Time:
55 minutes
Ingredients
- 2 cups Plain Organic Flour
- 1 tsp Baking Powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup brown sugar (or coconut sugar)
- 1/2 cup coconut oil
- 1 medium beetroot
- 1/2 cup dark vegan choc chip
- 1/2 cup white vegan choc chip
Instructions
- Cut the Beetroot into 4- 6 pieces, place in a saucepan and add enough water to just cover the pieces. Lightly simmer until you can pierce with a folk. Keep the water in and set it aside to cool.
- In a mixing bowl add the sugar, salt and oil and mix to combine. Add 1 TBS of the water from the beetroot pot.
- Add the beetroot to a blender or Nutribullet. Add a few teaspoons of the water from the saucepan. Enough to help it combine into a puree. Blend and add extra liquid if needed.
- Add the beetroot Puree into the sugar and oil and mix to combine. sift and add flour and baking powder. Gently mix with a wooden spoon or spatular to combine. Don't over mix.
- Add your choc chips and gently stir through.
- Place the mix in the fridge to cool for 10-20mins.
- Preheat the oven to 180 degrees Celcius and place baking paper on a tray or grease the tray.
- Make tablespoon-sized balls and place them on the tray leaving at least 5cm in between each one. Press down gently with a fork and bake for 12-15mins until slightly golden.
- Enjoy!
