Heart Beet Cookies

A valentine’s cookie you can feel good about. These Heart Beet Cookies are made with roasted beets! Can you believe it? The beets make them extra moist and pack in some healthy nutrients for your sweet heart! 

Chocolate Beet Cookies

Beets are good for your heart, brain and digestion. Cookies are good from your soul. Put them together and you get these Heart Beet Cookies perfect for your Valentine 🙂

Chocolate Beet Cookies

Chocolate Beet Cookies

Beets are another one of those magical ingredients like sweet potatoes and black beans that work surprisingly well in baked goods. The cocoa powder is the key in these cookies to covering up the earthier flavor of the beets. And the rich chocolate flavor brings out the sweetness in the beets.

Chocolate Beet Cookies

Lucky for me, my Valentine loves beets – canned beets, roasted beets, pickled beets, you name it! He loves them all and is always happy to see them on his plate or baked into his dessert. So there is no hiding it from him over here, but if you are dealing with a pickier crowd keep the beet secret to yourself. I bet they won’t even notice!

 

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Heart Beet Cookies


  • Author: Chocolate Covered Cheetah

Description

A valentine’s cookie you can feel good about. These Heart Beet Cookies are made with roasted beets! Can you believe it? The beets make them extra moist and pack in some healthy nutrients for your sweet heart! 


Scale

Ingredients

  • 2 large beets, roasted (8oz)
  • 1/2 cup coconut oil
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup white flour
  • 1 1/3 cup dark cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • Red or pink crystalized sugar
  • 18 small chocolate hearts*

Instructions

  1. Add beets, coconut oil and sugar to a blender, blend on high until smooth
  2. Add beet mixture to the bowl of an electric mixer fitted with a blade attachment
  3. Add the egg, mix
  4. Add the vanilla extract, mix
  5. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt
  6. Slowly add dry mixture to wet ingredients, mix until just combined
  7. Refrigerate cookie cough at least 4 hours or overnight
  8. Pre-heat oven to 350°F
  9. Line 2 baking sheets with parchment paper
  10. Form dough into 18 equally sized balls, roll to coat in red or pink sugar
  11. Place on baking sheet, evenly spaced
  12. Bake for 16-18 minutes**
  13. As soon as you remove the cookies from the oven, press a chocolate heart into the center of each
  14. Cool on wire rack

Notes

*I used Dove Milk Chocolate Truffles
**Cookies will crack on top when they are fully cooked

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