Flourless Fudgy Chocolate Beet Cookies

Never know what to do with the last few beets left in the bottom of your fridge? Trust me, borscht soup is not your only answer! I usually leave the soup making to my sweet Grandmother, Alice- she is one of my main inspirations for this blog. In minutes, she can turn simple ingredients into the most delightful, hearty soups. These cookies take less than 15 minutes to prepare (quicker than soup) and are power packed with nutrients. And just like soup, only one bowl (or pot) is required. Be sure to share them with someone who inspires you! 

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Beets are rich in a variety of essential vitamins and trace minerals, making them beneficial to your diet. This colourful root vegetable contains powerful healing nutrient compounds that help our body heal. Beets boost detoxification, improve blood flow to our muscles, decrease inflammation and lower blood pressure. Beets contain a compound called Betalain that is high in antioxidants and protects cells from oxidative stress, which is linked to the development and progression of dementia and Alzheimer’s.

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One of my beautiful friends, Monique, whom I met in Bali, is a healthy eating coach. She shared a quick tutorial on how to make green juice at home in a blender if you do not have a juicer. Click here to watch how to make your own pink lemonade in minutes using beets!

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Print Recipe
Flourless Fudgy Chocolate Beet Cookies
Soft, fudgy, chocolate cookies with a powerhouse of nutrients that help you repair tissue damage and process toxins.. behold the ever so sweet, BEET!!
Cuisine Baking, Cookies
Prep Time 15 minutes
Servings
cookies
Ingredients
Dry
Wet
Cuisine Baking, Cookies
Prep Time 15 minutes
Servings
cookies
Ingredients
Dry
Wet
Instructions
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. Combine dry ingredients in a large bowl and mix well, removing any large clumps of flour.
  3. In a food processor or blender add cooked beets and pulse until beets are broken down into small shavings.
  4. Add the coconut oil and egg to beet shavings and puree all ingredients until mixture is smooth.
  5. Pour wet mixture over dry and stir until well combined.
  6. Scoop out 1-2 tbsp of batter, depending on how big you want your cookies, forming small spheres. Gently press the top down to flatten.
  7. Divide remaining batter evenly on cookie sheet and bake for 12 minutes.
  8. Let cool completely before eating so they do not fall apart!

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