I’ll never forget the first time I tried these cookies during a cooking class with chef Ernest Miller at the Farmer’s Kitchen in Hollywood. I’m not even a chocolate cookie addict, but I bit into one, and was immediately addicted. The pairing of earthy beets and deep, dark chocolate was unbelievable. In fact, I love the combination so much I used it in a birthday cake I made for myself one year! Because I strive to reduce my consumption of white flour, I replaced it with almond flour, and it’s just as delicious. This recipe has been adapted from chef Miller's recipe.
Makes 24 cookies
3-4 medium red beets
1 tablespoon avocado oil (or your favorite high-heat cooking oil)
½ cup butter, at room temperature
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ teaspoon vanilla extract
2 cups finely ground, blanched almond flour (or all purpose flour)
¾ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup powdered sugar to finish
Preheat the oven to 400 degrees Fahrenheit. Wash the beets. Trim off the beet greens and reserve for another use (like these Garlicky Beet Greens recipe), then trim off the roots. Place 2 beets on a piece of aluminum foil large enough to wrap them, then drizzle with half of the avocado oil and a pinch of salt. Wrap the foil to make a pouch. Repeat with remaining beets and oil. Place on a baking sheet and roast until fork-tender, about 45 minutes to one hour. Let cool about 30 minutes. Remove the skins with your fingers or paring knife.
Place the beets in a blender or food processor and blend until completely pureed. Measure out 1 cup of pureed beets (reserve remaining for another use like my Hot Pink Beet Hummus recipe).
In a large mixer fitted with a paddle attachment, mix the butter and sugars on medium-high speed until fluffy and light, about 1-2 minutes. Add the pureed beets, eggs, and vanilla. Mix on medium speed until completely combined, about 30 seconds to 1 minute.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. Add to the beet mixture and mix on low for about 30 seconds to 1 minute until just combined. Place mixture in the refrigerator and chill for 2 hours.
Using a tablespoon, portion out a large spoonfuls of dough about 1½ to 2 inches in diameter or 1.25 ounces each (if you have a kitchen scale this can help guide your size). Place the cookie balls on a rimmed baking sheet about 1 inch apart and freeze until solid, overnight or 4 hours. (At this point you can store the dough for up to 3 months.)
When ready to bake, preheat the oven to 350 degrees F.
Place powdered sugar in a small bowl and roll each cookie ball until coated well with sugar.
Place the chocolate cookies on an ungreased baking sheet 1 inch apart.
Bake 14-18 minutes until the centers are cooked through, yet still soft, and until a toothpick when placed in the center comes out clean. Let cool about 15 minutes and move to a cooling tray. The cookies will hold at room temperature, tightly wrapped, for 3 days.
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Image: Laura Klein