Chocolate Chip Beet Cookies Recipe
This incredibly delicious recipe for beet cookies is different from most. Most cookies with beets are made with fresh beets, but these are made with beet powder. They're super chocolatey, decadent, and easy to make without a mess.
Servings: 18
Calories: 168kcal
Ingredients
- 1¼ cups all-purpose flour
- 1½ tablespoons beetroot powder
- ¼ teaspoon baking powder
- ¼ teaspoon Kosher salt, plus more for sprinkling
- ½ cup unsalted butter, partially melted*
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 cup semisweet chocolate chips
Instructions
- Set oven and line sheet pans. Preheat the oven to 375℉ and line one or two sheet pans with parchment paper.
- Make the batter. In a large bowl, use a whisk to blend the flour, beetroot powder, baking powder and salt. Set aside. Melt the butter about halfway and then in another bowl, mix it with both sugars and the vanilla until blended. Then add the egg and mix to blend. Pour the dry ingredients over the wet ingredients and mix until it's incorporated about halfway. Add the chocolate chips and continue to mix just until you no longer see dry spots.
- Shape. Use a 1¾-inch cookie scoop to shape the batter -- the bottom of each scoop should be leveled off. Place them at least 2-inches apart on a parchment-lined baking sheet as you go. Sprinkle each one with a little bit of Kosher or coarse salt.
- Bake. Bake in the preheated 375℉ oven until they no longer look wet and the edges look like they're firming up, about 12 minutes. (They'll be ever so slightly golden along the edges, but it will be hard to see because of the color.)
- Cool and serve. Let the cookies cool on the baking sheets for about 10 minutes. Then transfer them to a cooling rack and wait to serve them until they’re room temperature.
Notes
* You can halfway melt the butter on the stove in a small pan, or in the microwave in a small bowl. Half of it should be melted and half of it should be solid but soft.
Keep the color: Don't swap in baking soda. It turns the cookies brown and makes them flatter.
Chocolate swap: Milk, white or ruby chocolate chips all work. White looks especially pretty against the pink.
Gluten-free: Cup4Cup Multipurpose Gluten-Free Flour works in place of all-purpose.
Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 40mg | Potassium: 76mg | Fiber: 2g | Sugar: 13g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg