Beet Oatmeal Chocolate Chip Cookies

Kids love to bake so this is a great recipe to get your little one interested in trying beets. Not a beet lover yet? You really can't even taste the beets in these tasty cookies!

​This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

This cookie dough has the brightest magenta color. Unfortunately, the color does fade when baked so make sure to add the beet to the blender together with your children to celebrate the beautiful color it creates. We "eat with our eyes" and these pink cookies are sure to be appealing to young children!

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Beet Oatmeal Chocolate Chip Cookies

Yield: approx. 20 cookies

Author: Happy Kids Kitchen

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Kids love to bake so this is a great recipe to get your little one interested in trying beets. Not a beet lover yet? You really can't even taste the beets in these tasty cookies!

Ingredients

• 1/2 cup mashed ripe banana or applesauce*
• 1 medium to large red beet, cooked and peeled (or a heaping 1/4 cup beet purée)
• 2 large eggs
• 1/4 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
• 1/4 teaspoon fine salt
• 1/4 cup mini chocolate chips, plus more for top, if desired

Instructions

1. Preheat oven to 350 degrees F. 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.

Notes:

*applesauce is less sweet than ripe banana so you may want to add another tablespoon or 2 of maple syrup

Did you make this recipe?

Tag @veggiebudsclub on instagram and hashtag it #veggiebudsclub

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