The Best Chocolate Beet Cookies - We Promise!
One more for National Cookie Day! If you missed our competition, we pitted two vegetable-based cookie recipes against each other to find a winner to celebrate the holiday with a healthy spin. You can find our verdict here!
We modified this recipe by reducing the sugar and simplifying a few steps. Depending on your tastes, you could mix things up by substituting the cocoa powder for a dark chocolate powder and the powdered sugar topping for a raspberry syrup.
YIELD: 12 cookies
1 medium beet (we used a classic red, but any color will work)
1/2 tablespoon olive oil
1/4 cup butter, room temperature
1/4 cup granulated sugar
1/4 cup brown sugar (loosely packed)
1 large egg
1/4 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/2 cup powdered sugar to finish
1. Preheat the oven to 400 degrees. Wash the beets and trim off the beet greens and roots. (Save the beet greens and sauté them - they're delicious!) Place beets on aluminum foil and drizzle with olive oil and a pinch of salt. Wrap the foil to make a beet pouch and place on baking sheet. Roast in the oven until fork-tender, about 45 minutes to an hour.
2. Once the beets are cool, blend beets in a food processor or blender until completely pureed. Measure out a 1/2 cup of pureed beets to use.
3. Cream together butter and sugars until fluffy and light, about 2 minutes in a mixer on the medium setting. Add the pureed beets, eggs, and vanilla. Continue to mix on medium speed until completely combined, about 1 minute.
4. In a large bowl, combine flour, cocoa powder, baking powder, salt, and baking soda. Add to the beet mixture, 1/2 of the bowl at a time, and mix for about 1 minute until fully combined.
5. Portion out the dough into 2 tablespoon-size dough balls and place on a rimmed baking sheet. Freeze for 30 - 45 minutes. Preheat the oven to 350 degrees.
6. Place powdered sugar into a small bowl and roll each cookie ball in it until it is fully coated. Place cookies on an ungreased baking sheet (we used parchment paper) and bake for 14-18 minutes. Let them cool for about 10 minutes and sift a bit more powdered sugar over the top for garnish. Enjoy!