This is a print preview of "CHOCOLATE nut BEET cookie - No Egg" recipe.

CHOCOLATE nut BEET cookie - No Egg Recipe
by Foodessa

CHOCOLATE nut BEET cookie - No Egg

Not your ordinary cookie and truly a surprising, sweet outcome.
Bite into the world of the natural flavours that beets impart on desserts.

For a detailed post...please refer here:

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 36 cookies


  • . > (American / Metric measures) <
  • . > Dry Ingredients:
  • . 1/2 cup (50g) cocoa powder, Dutch processed
  • . 2-1/2 cups (375g) A.P. flour (whole wheat also works well)
  • . 1 Tbsp. (15ml) baking powder
  • . 1 tsp. (5ml) sea salt
  • . > Wet Ingredients:
  • . 2 medium sized, [1 cup (250ml)] cooked red beets
  • . 1/2 cup (110g) granulated sugar
  • . 1/4 cup (50g) brown sugar, packed
  • . 1/2 cup (125ml) agave nectar (or light honey)
  • . 3/4 cup (180ml) vegetable oil (grape seed preferred)
  • . 1 Tbsp. (15ml) pure vanilla extract
  • . >> Add-ins:
  • . 4 oz (100g) bittersweet 65-70% chocolate, coarsely chopped
  • . 1 cup (240g) dried fruit: raisin, cherry, cranberry...etc.
  • . 1/2 cup (70g) roasted almonds, coarsely chopped


  1. . Pre-heat oven to 350F/180C/Gas4. Place rack in the center of the oven. Prepare 2 large parchment lined baking sheets.
  2. . Note: If using any dried fruit, it is preferable to pre-soak them for about 15 minutes and then strain the liquid out.
  3. . In a blender or food processor, coarsely chop the nuts and pour out into a medium bowl to then do the same with the chocolate. Set aside.
  4. . >> Dry mix: In a large bowl, whisk together the flour, cocoa powder, salt, baking powder. Set aside.
  5. . >> Wet mix: In the same blender, pulse the cooked beets until small chunks are achieved. Add to this, the sugars, agave nectar, oil and vanilla. Blitz until the mix is smooth.
  6. . >> Assembly: Pour the wet mix into the well of the dry mix. Whisk first before using a strong spatula to finish combining the add-ins. The dough is ready only when all traces of flour disappear. With the aid of a medium size (#30) ice-cream scoop, make packed, flattened volumes of cookie dough and place 18 mounds about 1 in. (2.5 cm) apart per baking sheet. This batter does not really spread much. Then lightly flatten dough with the bottom of a glass. Note: A generous, heaping tablespoon can also be used to drop dough onto the cookie sheet. Refrigerate the remaining cookie dough and only take it out about 10 minutes before preparing the last baking sheet.
  7. . Bake for 24 minutes. Remove the pan from the oven and wait another 10 minutes before transferring onto a rack to cool. Repeat with the second pan.
  8. . Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.
  9. . Happy cookie baking from Claudia'