These delicious beet cookies are a healthy twist on red velvet cookies. They’re soft, have a chewy texture, and are naturally coloured with earthy, sweet beets instead of food dye.
These delicious vegan red velvet cookies are wholesome and just the right amount of indulgent.
They’re naturally red colour makes them perfect for special occasions like Christmas or Valentine’s Day.
Perfect for when you want a treat that feels a little fancy, but is made using healthy ingredients.
Like my red velvet cupcakes and beet muffins, these beet cookies are wholesome and naturally red with no artificial food dye!
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Ingredients + Substitutions
Here’s everything you’ll need to make these delicious, healthy beet cookies.
- Beets: Add nutrients, sweetness and natural redness to the cookies so you can skip the red food dye.
- Sugar: I’m using organic cane sugar, but another granulated sugar will also work, such as date sugar or unrefined coconut sugar if you prefer. NOTE: The darker sugar options will dull the red colour from the beets.
- Vanilla: Use pure vanilla extract, not artificially flavoured.
- Apple cider vinegar: Enhances the spreading power of the rising agents.
- Oat flour: Naturally gluten-free – you may use homemade or store-bought. (I have not tested these with all-purpose flour.
- Cocoa powder: Adds a touch of chocolatey flavour and richness.
- Baking powder/baking soda: Make sure your rising agents are fresh and active. (Open boxes sitting in the pantry for 6+ months start to lose their effectiveness.)
- White chocolate chips: Use dairy-free vegan chocolate chips (or chocolate chunks) to keep these cookies plant-based. Or purchase vegan chocolate bars and break them up into bits or chunks.
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Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
- Blend the beets, sugar, vanilla, and vinegar and pour it into a medium bowl.
- Then add all the dry ingredients: flour, cocoa powder, baking powder and baking soda.
- Stir until the mixture is combined and no floury bits remain.
- Optional: Fold in the dairy-free chocolate chips, if using them.
Scoop your cookie dough onto a parchment-lined tray and bake until the edges are firm to the touch, approximately 10-12 minutes.
Remove the beet cookies from the oven and let them cool for 10 minutes before transferring them to a wire rack to continue cooling.
Variations
These chocolate chip beet cookies are delicious as is, but if you’d like to change them up, here are a couple of suggestions:
- Swap the chocolate chips for chopped pecans, walnuts, raisins, or dried cranberries.
- No beets on hand? Try these with pumpkin or sweet potato puree instead.
Equipment
To make the beet puree, use a blender (I use a Vitamix) OR a food processor. Ensure the mixture is completely smooth before transferring to your mixing bowl.
Storage
These beet cookies taste best on days 1-2. Keep them at room temperature for up to 2 days. Or store the leftovers in the refrigerator for up to 5 days. Cover them in plastic wrap or use a sealed container.
To freeze, use a freezer-safe airtight container and keep the cookies frozen for up to 3 months.
Expert Tips
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, ensure they are not pickled! Use canned beets only in water, no vinegar or oil, as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can lose its effectiveness.
- Let your beet cookies cool in the pan for at least 10 minutes before handling them. They are delicate and need time to set before transferring them to a wire rack.
More delicious beet recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- 1.5 cups diced beets I used a 400ml can
- ⅓ cup cane sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 150 grams oat flour approx. 1.5 cups
- 3 tablespoons raw unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
Optional
- ½ cup vegan white chocolate chips
Instructions
- Preheat the oven to 350℉/176℃ and line a large baking sheet with parchment paper.
- Add the wet ingredients to your blender and process until smooth. Then pour into a mixing bowl.
- Add the dry ingredients to the same bowl and stir until combined. Then fold in the chocolate chips, if using.
- Use a cookie scoop to scoop the batter onto your parchment-lined tray, leaving space in between each cookie to allow for spreading.
- Bake the beet cookies for 10-12 minutes, until they are slightly firm to the touch. Then, remove them from the oven and let them cool for 10 minutes before handling.
Notes
- Weigh your flour for the most accurate results. If you don’t have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess, with similar results. Do not scoop from the bag!
- If using canned beets, ensure they are not pickled! Use canned beets only in water, no vinegar or oil, as that will alter the flavour.
- Use fresh and active baking powder. Baking powder that is open in your pantry for 6+ months can lose its effectiveness.
- Let your cookies cool in the pan for at least 10 minutes before handling them. They are delicate and need time to set before transferring them to a wire rack.
Nutrition
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