Beetroot Chocolate Fudge Cookies Recipe - Cookie Bloghop

Beetroot chocolate fudge cookies

Why aren’t there beetroot cookies when there are beetroot cakes, pumpkin cakes and pumpkin cookies? There is only one way to find out, to try it, and I am glad I did. In addition to the cookies having a visually appealing pinkish hue, they are crispy on the outside, soft on the inside and delicious all around. And you don't even need to use artificial coloring to get that color.

For those of you who don’t like beetroot, and I guess there is a fair few of you, these cookies don’t taste beety and earthy. There is a very subtle beetroot flavor. If you were not told that the cookies contain beetroot you probably will not even guess it.

To keep the beets company I added chocolate and fudge chunks. Using fudge was a mistake since the fudge melted away, leaving gaps in some cookies. If you want to use fudge its best to melt it and pour over the cookies. Or don’t use fudge at all.

I used a mixture of plain flour and semolina to avoid the cookies having a cake like texture. Semolina gives a crispier texture. You can skip the semolina and use only regular flour if you want.

You can use either pureed or diced/shredded beetroot, depending on the texture you want. If you puree the beetroot there will be more moisture, resulting in the cookie having a cake like texture like pumpkin cookies. The cookies will be crispier if you finely dice or shred the beetroot. I used a mixture of puree and shredded beetroot.

When it comes to cookies and health, my personal opinion is that if you are concerned about health, cookies are probably not for you. Just like skydiving is not for you if you are scared of heights. However there are a few health aspects worth mentioning, giving you an excuse to indulge with less guilt. These cookies are low in fat and butter free since the beetroot partially acts as a substitute. The cookies are also low in sugar since beetroot yet again acts as a substitute. Beetroot is a star here, working hard to keep fat and sugar under control.

Beetroot chocolate fudge cookies

December is #cookielove month! Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don't forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :). The bloghop is hosted by  Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bloc de Recetas, Bon a Croquer, CafeTerraBlog, Cake Duchess, Creative Cooking Corner, Easily Good Eats, Georgie Cakes, Hobby and More, Knitstamatic, Mike's Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Queen's Notebook, Savoring Every Bite, Simply Reem, Soni's Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegetarian Tastebuds, Vegan Yack Attack

Ingredients

¾ cup flour

¼ cup semolina

1 tsp baking powder

½ tsp salt

2 tbsp cocoa powder (optional, I didn’t use it)

½ cup chocolate chips and caramel chips (or just use chocolate)

2 tablespoon butter or oil (I used coconut oil and vegetable oil)

¼ cup sugar

¼ cup cooked beetroot (I used half grated and half pureed)

1 egg

Directions

1.      Cream together butter/oil, sugar and egg

2.      Add beetroot and mix until combined

3.      In a separate bowl mix together flour, cocoa powder, baking powder and salt

4.      Add the flour mixture and chocolate chunks to the butter mixture and mix until combined

5.      Place balls of dough on a greased tray, flatten and bake at 175˚C/350˚F until it sets, about 15 minutes.

Beetroot chocolate fudge cookies

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