Happy Heart and Flower Day!
When I realized Valentines Day was coming up, I knew I wanted to do a specific recipe for that day. So when suddenly I was struck by the idea of adding beets to cookies to make them red, I knew I was brilliant...that is until I googled it and found out I wasn't the first one to do this. I wasn't even the first vegan baker to do this. Damn you internet for having done everything already!! So feeling much less brilliant, I made them anyways. With my own chocolate chip cookie dough recipe. Take that internet!
I made these twice to get them just so. The first time, I didn't make them sweet enough, and they were also a bit cakey. But the second time, ooooh, the second time. So many good things happened in the oven. Not only did they come out perfectly sweet, but there was something about the addition of the beets that made the cookies soft, chewy, and the edges crispy. A perfect cookie combination! Can you taste the beets? A little, but it doesn't taste like you are eating a salad cookie or anything gross. There is just a hint of earthiness underneath all that sweetness, which I think only adds to the flavour of the cookie.
If you have a love, a friend, kids, or just your lovely self to treat on valentines day, you may want to consider whipping up a batch of these babies. Want to make a romantic dinner? I suggest make something elegant like my Creamy Lemon Linguini, or Veggie Pot Pie with Phyllo Crust. Done and done.
Beet Chocolate Chip Cookies
2 Cups All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
1 Cup softened Vegan Butter (I used Earth Balance)
1 ½ Cups Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Non-Dairy Milk (I used rice milk)
½ Cup Finely Grated Beet (about one medium beet)
1 ¼ Vegan Cups Chocolate Chips
Beets. Yep. That's what they look like, in their full beet-y form. You only need about one medium beet, but they often come in a bunch, so just use the rest to make dinner.
Preheat the over to 350 F. Grease a pan or prepare with a non-stick mat. (These cookies like to stick to the pan, so make sure you don't skip this step).
Chop the beet greens and the tail off the beet. Save the beet greens, they are delicious sautéed as a side dish. Use a potato peeler to peel the skin off the beet.
Use the fine side of the cheese grater to grate the beet up. Your hand WILL get stained, so if you plan on wooing someone with hand gestures, you may want to wear rubber gloves when doing this...I like to prove my hard work! Muahahaha! Evil bloody beet hand! Oh, wait, valentines.... I mean romantic red hand...err...
Anyways, take two mixing bowls.
In bowl number 1, whisk the flour, baking powder and salt.
In bowl number 2, cream together the vegan butter, sugar, vanilla, and non-dairy milk. Sneaky Deaky Tip! If the vegan butter is hard, use a heat proof mixing bowl, measure your butter into it, then pop it into the oven (that is currently preheating). Let the butter soften a bit, (not melt all the way)! Pop it out and mix with the other ingredients. See. Sneaky Deaky.
Now add the butter mixture into the flour mixture, add the beets and mix it all up.
Welcome brilliant colour!!! Ooooo, Aaaaahhh.....
Toss in your chocolate chips, give it a final stir and admire your pretty cookie dough.
Use a spoon to place on a cookie tray. For heart shaped cookies (I warn these are a little fussy), try to smooth the dough into an exaggerated heart shape. It will flatten and soften in the oven, so it helps if you are really over do the shape.
Bake for 12-14 minutes.
Bon Appetegan!
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Reader Interactions
Comments
Reenah says
Sounds great, better than the other vegan beet recipes I've read. But I have cooked diced beets to use. Do you know how to substitute for the recipe? Other recipes some are w/ cooked, some w/ raw, and they say don't substitute one for the other.d But I'm hoping I can use your recipe w/ cooked. Thanks!
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Carrie says
I just finished making a double batch of these cookies because my medium sized beet resulted in over a cup. The cookies are excellent. I didn't add enough vegan chocolate chips but that didn't seem to matter at all. Also, I needed to bake them for 25 minutes, but I live further North which means that I often have to bake things longer than suggested (but typically only a couple minutes longer). If I were to make these again, I would add just a little less sugar but that's just my personal preference. Thanks so much for the recipe.
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Sam Turnbull says
So happy you loved them Carrie 🙂
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Dietlind Summer says
I like to use beets for coloring the red in "heart in a cake" cakes or muffins (but I have not tried it with raw beets, yet).
Yes, I feel as if vegan food has to look especially tasty, so that others want to give it a try.Reply
Sam says
Oooo heart cake! That sounds super cute! 🙂
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Dietlind Summer says
It looks like this one: http://schee-culina.blogspot.co.at/2012/02/hearts-inside-cake.html
Sam says
Awwww so cute!!
EricaJ says
I've been looking for a yummy cookie recipe for Valentine's Day (for myself of course)! I would like to change out the all-purpose flour for another flour.. I have access to coconut, almond, or chickpea flour... Which one would you suggest?!
By the way, discover earth balance about 3 years ago... And I'll never look back. That stuff is pure gold. 🙂
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Samantha Turnbull says
Haha I am with you on the Earth Balance, EricaJ! I usually have two tubs in my fridge, one for everyday use, and one where I slice the whole block into quarters. 1 tub is exactly 2 cups, so that way I don't even have to get the measuring cup out! Half a cup per quarter. Love it!
I am not an expert at gluten free baking at all, but I had a look around and it seems like out of the three, almond flour might be your best bet. Here is a great article I found on gluten free flours: http://potluck.ohmyveggies.com/beginners-guide-gluten-free-flours/
Let us know how it turns out.Reply
tsyana says
will try these today!!!
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Samantha Turnbull says
Yay! I hope you like them tsyana! They are pre-tay addictive!
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Jillian :) says
These look so amazing! I'm going to try them (a non-vegan version, sorry!!) for my colleagues. I'm living in Germany right now, and wanted to make "black yellow red" cookie bars for my colleagues, but didn't want to use food coloring. Hopefully they turn out as well as yours!
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itdoesnttastelikechicken says
Haha! Glad you like them! I hope they turn out for you, so maybe next time you will try a full on vegan recipe! Haha. I hope your colleagues live them 🙂
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Shauna says
Beets in coooookies!?....you rock! Pure genius! 🙂 I am a High Raw, Gluten Free, Vegan (phew that was a mouthful lol) and don't eat much sugar etc... BUT my hubby does, and I love to bake Vegan goodies, so these would rock his world! Thank you! Can't wait to bake them. <3 *Shauna* from 'Raw'kin it Vegan Style'
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itdoesnttastelikechicken says
Hahaha! Why thank you. I suddenly feel like I need to put on my genius glasses now. I can’t believe you have the ability to bake cookies, and then NOT eat them! A nod to you for your dedication, and for being so very kind to your hubby! I hope he enjoys the treat!
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Rekiwi says
Hi!
I love this cookies!!! I have tried the recipe this evening and they are absolutely lovely and yummy.
As I am vegetarian I have no vegan-butter or non-dairy milk, so I used sunflower seed oil instead of butter and no milk. And also I used boiled beet instead of raw, because I couldn't find any at this time of the year but...anyway...GREAT COOKIES (even with my not-very-pro modifications)
I love your blog, and as a vegetarian who wants to become vegan, is very useful
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itdoesnttastelikechicken says
Hi Rekiwi,
Haha that’s awesome!! I am so glad that you love them and that they worked out for you! I like the vegan butter because it has that buttery taste, but I’m glad oil worked for you. I bet coconut oil would be pretty good too! Either way I’m glad they turned out for you and that you enjoyed them! Also very glad you like my blog 😉 haha
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