Beet Oatmeal Chocolate Chip Cookies

April is all about beets at Veggie Buds Club! This delicious recipe is one of the beet recipes included in this month's box.
It was developed by Heather Staller, a mom of two boys, ages 5 and 3, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home

---

Kids love to bake so this is a great recipe to get your little one interested in trying beets. Because of the veggie of the month, the cookie dough has the brightest magenta color. Unfortunately, the color fades when baked so make sure to add the 
beet to the blender together and celebrate the beautiful color it creates.

Beet Oatmeal Chocolate Chip Cookies

Makes about 20 cookies
Ingredients    

• ½ cup mashed ripe banana or applesauce* (*applesauce is less sweet than ripe banana so you may want to add another tablespoon or 2 of maple syrup)
• 1 medium to large red beet, cooked and peeled (or a heaping ¼ cup beet purée)
• 2 large eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons oil
• 1 teaspoon apple cider vinegar
• 1 cup whole wheat flour (all-purpose or a gluten-free blend)
• 1 cup rolled oats
• 1 teaspoon baking soda
• ¼ teaspoon fine salt
• ¼ cup mini chocolate chips, plus more for top, if desired

Instructions

1. Preheat oven to 350 degrees. Line 2 sheet pans with parchment paper or spray with non-stick spray.
2. In a blender, combine banana (or applesauce), beet, eggs, maple syrup, vanilla, oil, and vinegar. Blend until smooth.
3. In a large bowl, add flour, oats, baking soda, and salt. Use a whisk to slowly mix until combined.
4. Pour beet mixture into the bowl with the dry ingredients and mix with a spatula or wooden spoon until just combined. Add in chocolate chips and mix again.
5. Scoop about two tablespoon sized mounds onto your prepared baking sheets (using a cookie/ice cream scoop works best). Cookies do not spread much so you can fit about 16 on a pan.
6. Use the back of a spoon or your cookie scoop to flatten the top of each cookie out a little bit. If you’d like, press a few chocolate chips into the top of each cookie.
7. Bake until puffed and set inside, about 18-20 minutes. Once cooled, cookies can be stored in an airtight container on the counter for 2 days, in the fridge for 1 week, or frozen for up to a month.