Description
A valentine’s cookie you can feel good about. These Heart Beet Cookies are made with roasted beets! Can you believe it? The beets make them extra moist and pack in some healthy nutrients for your sweet heart!
Ingredients
Scale
- 2 large beets, roasted (8oz)
- 1/2 cup coconut oil
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup white flour
- 1 1/3 cup dark cocoa powder
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- Red or pink crystalized sugar
- 18 small chocolate hearts*
Instructions
- Add beets, coconut oil and sugar to a blender, blend on high until smooth
- Add beet mixture to the bowl of an electric mixer fitted with a blade attachment
- Add the egg, mix
- Add the vanilla extract, mix
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder and sea salt
- Slowly add dry mixture to wet ingredients, mix until just combined
- Refrigerate cookie cough at least 4 hours or overnight
- Pre-heat oven to 350°F
- Line 2 baking sheets with parchment paper
- Form dough into 18 equally sized balls, roll to coat in red or pink sugar
- Place on baking sheet, evenly spaced
- Bake for 16-18 minutes**
- As soon as you remove the cookies from the oven, press a chocolate heart into the center of each
- Cool on wire rack
Notes
*I used Dove Milk Chocolate Truffles
**Cookies will crack on top when they are fully cooked