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Choc Beet Biscuit/Cookie Recipe

A fun combination of flavours – chocolate and beet – presented in cookie form!
Easy Choc Beet Cookie - Beet Recipes

Beets (or beetroot) are striking vegetables – in both appearance and taste. They always seems to add an element of fun to the plate with their vibrant color.  I am a huge fan of feeding my children a rainbow plate of food – using a wide range of vegetables of various colours. I have been known to feel a little guilty if there are less than three or four different colours on their dinner plate!

I first introduced my children to beetroot when they started solids. They started off eating it as a mash and I continue to present it to them in various forms.  It is a feature on our dinner table on a regular basis as we grow it in the vegetable garden across most of the year. We also love it as a snack – beet chips are currently our favourite way to enjoy them!

Easy Choc Beetroot Biscuit Recipe

But today we are talking biscuits or cookies, depending upon which side of the world you live on! This recipe was inspired by an image I saw on Pinterest a few weeks ago of a beetroot and chocolate cake. It captured my imagination and got me thinking about the flavour combination and other ways I could combine these two flavours.

Easy Choc Beetroot Biscuit Recipe

These biscuits are at their absolute best when eaten when they are still warm from the oven.  Store leftovers in an airtight container or tin and eat within a couple of days.

Nutrition

Calories

132 cal

Fat

1 g

Carbs

25 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Choc Beetroot Biscuit Recipe
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Ingredients

  • 50 grams butter, softened
  • ¼ cup brown sugar
  • 50 grams plain yogurt
  • 1 egg
  • 1 cup self-raising flour
  • ½ cup rye flour
  • 100 grams dark chocolate, chopped
  • 1 tablespoon cacao powder
  • 1 cup cooked and grated (or pureed) beetroot – about 140 grams

Instructions

  1. Preheat the oven to 170 degrees.
  2. Add the butter, sugar and yogurt to a bowl and beat until well combined. These ingredients will separate as there is not much butter in the recipe. Don’t worry as it will come together when the remaining ingredients are added.
  3. Stir in the remaining ingredients, adding the beetroot last.
  4. Shape the biscuits into small balls and place on a lined baking tray.
  5. Flatten the biscuits with the back of a spoon or your fingers.
  6. Bake for 12-14 minutes.
  7. Cool on a tray.
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https://childhood101.com/easy-choc-beetroot-cookie-biscuit-recipe/

Kyrstie Barcak is a mum to two boys aged 6 and 3 years. She writes about the fresh produce grown in their family garden and the seasonal menus that result at A Fresh Legacy-Grow Fresh Cook Fresh. Kyrstie is passionate about cooking fresh meals for her family and friends. She supports local farmers and producers when there is not enough to collect from her garden and likes to make her family’s food from scratch.

Read more of Kyrstie's adventures at http://afreshlegacy.net/.

Read the comments or scroll down to add your own:

  4. Brett Vaughan says

    September 4, 2013 at 5:00 PM

    Just sent a copy of this recipe to my wife with the caption "hint hint" LOL Seriously tho these look yum. I would never have thought beets could work in a cookie!!!

  9. Deb says

    June 3, 2014 at 7:21 AM

    Hello, I am wondering if this recipe could be converted to gluten-free: using almond flour (for example) instead of plain flour AND using coconut sugar or maple syrup instead of brown sugar? Thank you

    • Kyrstie @ A Fresh Legacy says

      June 3, 2014 at 8:37 AM

      Hi Deb, I don't see why not. I have not tried it so I apologise but I am unable to give you the exact changes that you would need to make. I believe that changing the flour will require some other adjustments for the texture. Let me know how you go with it.

  10. Rachel says

    May 20, 2015 at 11:47 AM

    I'm going to make these this afternoon, but I don't have any rye flour so will be using milled rolled oats instead. Will let you know how they go.

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