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Beet and chocolate cookies
Cooking 10 minutes
Preparation 15 minutes
20 servingsIngredients
1 package (397g) of Champetre diced red beets
65 ml (¼ cup) of neutral coconut oil
65 ml (¼ cup) of maple syrup
375 ml (1 ½ cups) of flour (white or whole wheat, to taste)
7.5 ml (½ tbsp.) of baking powder
65 ml (¼ cup) of sugar
2.5 ml (½ tsp.) of apple cider vinegar
1 ml (¼ tsp.) of vanilla extract
125 ml (½ cup) of chocolate chips (milk, dark or white, to taste)
15 ml (1 tbsp.) of canola oil
Steps
- Preheat the oven to 350 ° F.
- In another bowl, combine the flour, baking powder and sugar. Reserve.
- Place the beets in the blender with the melted coconut oil and maple syrup. Mix everything until you obtain an almost smooth purée. There will be a few lumps left.
- Pour the beet mixture onto the dry ingredients.
- Add the vanilla extract, apple cider vinegar and chocolate chips.
- Mix everything well.
- Form the cookie dough into twenty balls (coat your fingers with canola oil beforehand to prevent it sticking to your hands).
- Place dough balls on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
- Let cool and enjoy.
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