With this Chocolate & Beet Cookie Recipe we just know you’ll fall in love this fun combination of flavors – chocolate and beet – presented in cookie form!
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 colors. I have even been known to feel a little guilty if there are less than three or four different colors 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 favorite way to enjoy them!
Chocolate & Beet Cookie Recipe
But today we are talking cookies, or possibly biscuits depending upon which side of the world you live on! This recipe was inspired by an image I saw on Pinterest of a beetroot and chocolate cake. It captured my imagination and got me thinking about how great this flavor combination is, and other ways I could combine these two delicious flavors.
To prepare the beets for the cookies;
- Rinse and lightly scrub to remove any dirt.
- Cut away the leaves, leaving a short stem.
- Bring a large pot of water to the boil.
- Drain and let cool.
- Peel the skin off each beet.
- Grate or puree.
These cookies are at their absolute best when eaten still warm from the oven. Store leftovers in an airtight container or tin and eat within a couple of days.
- 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 into small pieces
- 1 tablespoon cacao powder
- 1 cup cooked and grated (or pureed) beetroot: about 140 grams
- Preheat the oven to 170ºC.
- 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.
- Stir in the remaining ingredients, adding the beetroot last.
- Shape the biscuits into small balls and place on a lined baking tray.
- Flatten the biscuits with the back of a spoon or your fingers.
- Bake for 12-14 minutes.
- Cool on the tray.
To prepare beets;
- Rinse beets and lightly scrub to remove any dirt. Cut away the leaves, leaving a short stem. Bring a large pot of water to the boil. Boil beets for 20-40 minutes (depending upon size), they should pierce easily with a fork when done. Drain and let cool. Peel the skin off each beet. Grate or puree.
- These cookies are at their absolute best when eaten still warm from the oven.
- Store leftovers in an airtight container or tin and eat within a couple of days.
For more delicious treats to cook with kids, check out these fun recipe ideas;