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Red Velvet Chocolate Beet Cookies

These chocolate beet cookies kind of remind me of red velvet cake. In fact, sometimes I call them red velvet chocolate cookies. Dark morsels, as tender as cake, but without the bleeding brightness that a whole bottle!! of red food color. With plenty of rich chocolate flavor, most people can’t guess the secret ingredient!

Chocolate Beet Cookies

Beets–superfluous, overflowing and abundant. That’s what it’s been like at our house this last month–each week we find a new bunch of beets in our CSA food share box. No one’s complaining though–beets for the win here. Top these cookies with chocolate honey glaze and you’ve got a gold-medal winner, a wonderful way to eat your veggies!

Dark purple-red, and oven-roasted to concentrate their sweetness, beets have going in our soups, and on top of our daily green salads. Robbie even layers sliced roasted beets in his sandwich.

Last week I stirred a few diced roasted beets into my luncheon miso soup. The broth color turned a weird eerie pink and the earthy beet flavor overwhelmed and masked the miso flavor.  Well, it was an experiment. I ate it, but don’t add beets to your miso soup. Just saying.

I’m sticking with my favorite beet and red lentil soup and beet salads. And for sure, chocolate beet cookies.

Chocolate Beet Cookies

Robbie took a tin of these cookies to share around the campfire with his moto buddies last weekend and made them guess the mystery ingredient. One astute guy shined his flashlight on them and right away declared–beets! Kudos to his taste buds!

Chocolate Beet Cookies

Chocolate Beet Cookies

Chocolate Beet Cookies

Wishing you a fabulous week–get in the kitchen and cook something delicious!

You might also like this post–How to Sell Beets to a Beet Hater.
As long as we’re talking the amazing pairing of chocolate and beets… You must try this Red Velvet Chocolate Beet Cake!

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5 from 1 vote
Chocolate Beet Cookies
Red Velvet Chocolate Beet Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Tender and cake-like--like red velvet cake. Finish with a swirl of chocolate honey glaze and you’ve got a gold-medal winner of a cookie. Makes about 50 2-inch cookies.

Course: Cookies, Dessert
Cuisine: Vegetarian
Keyword: beets, cookies, red velvet
Servings: 50 (2-inch) cookies.
  • 1 cup avocado or grapeseed oil
  • 1 cup honey
  • 2 eggs
  • 1 cup (3 to 4 beets), roasted (see note)
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 2 cups whole wheat pastry flour (see note)
  • ½ cup cocoa powder
  • 2 teaspoons baking powder (for our 7000 feet above sea level I used 1 ½ teaspoons)
  • ½ teaspoon fine sea salt
Chocolate Honey Glaze:
  • 8 ounces bittersweet chocolate (55 to 70%)
  • 4 ounces avocado or grapeseed oil
  • 1 tablespoon honey
Make the cookies:
  1. Preheat oven to 350° F. Slip the skins from the roasted beets. Chop them into small pieces, by hand or in a food processor.

  2. In a blender puree the oil, honey, eggs, orange zest and vanilla.
  3. Measure 1 cup of the chopped beets and add to the blender. Puree until smooth. Marvel at the color. Pour into a large bowl.
  4. Whisk the flour, baking powder and salt in a separate bowl. Add the dry ingredients and beat with the whisk for at least a minute.
  5. Drop by tablespoons (or a #70 ice cream scoop) onto silicone baking mat or parchment-lined baking sheets.
  6. Bake about 10 minutes, until the center of a cookie springs back when touched with a finger. Cool. Remove from the baking sheet with a spatula. (You won’t be able to pick the cookies up before scraping them from the pan.)
  7. Spread a teaspoon or so of Chocolate Honey Glaze on top of each cookie.
Make the Chocolate Honey Glaze:
  1. Place the chocolate, oil and honey in the top of a double boiler, over gently boiling water; the upper pan should not touch the water.
  2. When the chocolate is almost melted, remove from the heat. Whisk gently until the oil and chocolate are incorporated. Cool until spreadable but not cold.

Recipe Notes
  • Whole wheat pastry flour is 100% wheat, ground from low-protein softer wheat berries. You can substitute all-purpose flour or white pastry flour.
  • To roast beets, scrub but do not peel. Slightly trim the root and stem ends. Place them in a dish with about 1/2-inch of water. Cover with a lid or aluminum foil and bake at 350° F. for 45 minutes to an hour, depending on the size of the beets. Pierce, using a knife or carving fork, to check for tenderness. Allow to cool. Slip off the skins.


  • Teri

    The perfect contribution for November’s Park City Garden Club meeting. I’m off to harvest beets from my raised beds. Reply · 23 October, 2013

    • lettyflatt

      Thanks Teri,
      Let me know how the cookies work for you. Know that if 60 cookies is too many, you can divide the recipe in half.
      Letty Reply · 23 October, 2013

  • I’m not a beet lover, but I sure would love to taste one of your chocolate beet cookies. Reply · 28 October, 2013

    • lettyflatt

      I am out of beets. I am making square snickerdoodles tonight…will post photo on Instagram Reply · 28 October, 2013

  • Jan

    These are delicious, and, so easy to make! I was out of honey, so used sugar instead. Also, I added some chocolate chips since I did not make the chocolate glaze. Reply · 8 March, 2015

    • Letty

      Thanks Jan! I’m glad you had great success with the cookies with the variations too! Reply · 9 March, 2015

  • Deborah

    I want to try this great looking recipe.
    I was wondering if the cookies would be sweet enough without the glaze? Trying to reduce sugar. Perhaps the beets are sweet enough?

    Also, do you think I could substitute 2 Tablespoons of ground flax seed and 6 tablespoons of water for the 2 eggs? I’m cooking for someone trying to battle cancer by going vegan.

    Thanks Reply · 21 August, 2016

    • Hi Deborah, Thanks for writing. These cookies will be fine without the glaze. The glaze makes them prettier and more chocolate-y–and you might miss those. Maybe you could sprinkle chopped almonds on top (before baking) to give them more eye appeal.
      Yes, flax seed eggs will work. Flax “eggs” are such a great option for vegans! Have fun! Reply · 22 August, 2016

  • Liz

    This is even delicious with about 3/4 of the honey and juicer pulp – even when mostly kale and carrot. Reply · 18 June, 2017

  • Sara

    I am assuming that you mean 4 oz oil in the chocolate glaze, not 4 oz honey and 1tablespoon honey. Reply · 10 July, 2017

    • Excellent assumption Sara, and thank you for letting me know–fixed! Reply · 10 July, 2017

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