Dark Velvet Beet Cookies
Beets and cocoa give these cookies a red velvet cake vibe, while adding fiber, natural sweetener, and nutrition.
Ingredients
- 3/4 cup beet puree from about 2 medium beets
- 1/4 cup buttermilk
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup cocoa powder sifted
- 2 teaspoons vanilla extract
- 1 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 12 ounce bag white chocolate chips
Instructions
- Preheat the oven to 350°F
- Cook the beets, whole, in boiling water until fork tender, approximately 15 minutes. Peel the beets while they are still warm. Roughly chop them and puree in a blender or food processor with the buttermilk, until smooth. Cool completely.
- In a large mixing bowl, combine the butter with the sugars. Add the cooled beet puree, cocoa powder, vanilla, vinegar, salt and egg, and mix to blend. Add the flour and baking soda and mix until just combined. Fold in the white chocolate chips.
- Scoop out 12 dough balls onto a cookie sheet, 2 inches apart. Bake at 350 for approximately 10 to 12 minutes. Then cool at least 10 minutes before serving. These cookies have a cake-like texture and will crumble if you don't wait for them to cool.
Notes
Adapted from Crossroads Community Farm
