These gluten free beet chocolate chip cookies are ridiculously good! If you can add a vegetable into a cookie, why wouldn’t you? You cannot even tell in the slightest that there are beets in these cookies and they are chewy chocoalatey goodness.
- 2 cup oat Flour
- 1 tsp baking soda
- 3/4 cup cocoa
- 3/4 tsp sea salt
- 3/4 cup coconut sugar
- 1/2 cup maple syrup
- 1 lg egg
- 2 tsp vanilla
- 2 medium beets roasted and pureed with the 1/4 cup oat mylk
- 1/4 cup alternative milk
- 1 cup coconut oil
- 3/4 cup mini chocolate chips
- 1 tsp flaky sea salt
Line a baking sheet with parchment paper and preheat oven to 375 degree F
Roast beets for 45- 60 mins, if you wants some tips on roasting beets please have a read through my blog 3 Tips for Prepping and Roasting Beets.
Once beets are roasted, peel them and puree in a a blender with 1/4 cup of alternative milk.
Combine all dry ingredients except sugar in one bowl, flour, baking soda, cocoa, salt. Make sure to combine thoroughly.
In a seperate bowl, combine coconut oil, beet mixture, egg, vanilla, coconut sugar or maple sugar.
Add the dry ingredients to the wet and make sure it is mixed throughly.
Then add the chocolate chips and mix through.
Just before going in the oven add a tiny sprinkle of flaky sea salt on each cookie.
Scoop spoonfull size on baking sheet, flatten with a fork and bake for 10 mins.