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Red Velvet Chocolate Beet Cookies

These chocolate beet cookies kind of remind me of red velvet cake. In fact, let’s call them red velvet chocolate cookies. Dark, tender-as-cake morsels, without the bleeding brightness from red food color. Dip the cookies in chocolate honey glaze and you’ve got a gold-medal winner, a wonderful way to eat your veggies!

Chocolate-glazed Red Velvet Chocolate Beet Cookies on a white plate

To concentrate their sweetness, first roast the dark purple-red veggies in the oven. You don’t have to peel them first because once they’re cooked and cooled you can easily slip the skins off the beets using your fingers. Chop the peeled beets in small pieces.

Puree of roasted beets and other liquid ingredients

These cookies are super easy. Just puree oil, honey, eggs, orange zest and vanilla in a blender, and then blend in the chopped roasted beets. Pour into a bowl and marvel at the color!

Mixing the whole wheat flour into the wet puree

Add flour, cocoa powder, baking powder and salt and whisk by hand for about a minute. Drop by tablespoons onto silicone mat-lined baking sheets and bake 10 minutes.

Mixed beet cookie batter whisked in metal bowl
When the cookies are cool, ice them with the chocolate honey glaze! With plenty of rich chocolate flavor, most people can’t guess the secret ingredient!

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

As long as we’re talking the amazing pairing of chocolate and beets, you must try my Red Velvet Chocolate Beet Cake. No food coloring there either!

You will love this red velvet beet and red lentil soup too.

If you love beets, and if you’ve come this far in the post, you’ll want to try this Barley Salad with Golden Beets and Their Greens.

Make it a fabulous week–get in the kitchen and cook something delicious!

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  • 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

  • Amie

    Can you sub homemade oat flour or other non-gluten flour with good results? What alternative would you recommend? Reply · 15 April, 2020

    • Amie,
      Without the wheat flour these cookies will be too crumbly and fall apart. I would use a favorite Gluten-free flour mix to sub in for the whole wheat. I like your idea of making these gluten-free–I think I’ll experiment a bit, maybe with almond flour instead of oat flour, to start. I’ll let you know if I come up with something. Please let me know your success or failures too. Thanks, Letty Reply · 15 April, 2020

4.84 from 6 votes (6 ratings without comment)

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