Happy Heart and Flower Day!
When I realized Valentines Day was coming up, I knew I wanted to do a specific recipe for that day. So when suddenly I was struck by the idea of adding beets to cookies to make them red, I knew I was brilliant…that is until I googled it and found out I wasn’t the first one to do this. I wasn’t even the first vegan baker to do this. Damn you internet for having done everything already!! So feeling much less brilliant, I made them anyways. With my own chocolate chip cookie dough recipe. Take that internet!
I made these twice to get them just so. The first time, I didn’t make them sweet enough, and they were also a bit cakey. But the second time, ooooh, the second time. So many good things happened in the oven. Not only did they come out perfectly sweet, but there was something about the addition of the beets that made the cookies soft, chewy, and the edges crispy. A perfect cookie combination! Can you taste the beets? A little, but it doesn’t taste like you are eating a salad cookie or anything gross. There is just a hint of earthiness underneath all that sweetness, which I think only adds to the flavour of the cookie.
If you have a love, a friend, kids, or just your lovely self to treat on valentines day, you may want to consider whipping up a batch of these babies. Want to make a romantic dinner? I suggest make something elegant like my Creamy Lemon Linguini, or Veggie Pot Pie with Phyllo Crust. Done and done.
Beet Chocolate Chip Cookies
2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup softened Vegan Butter (I used Earth Balance)
1 1/2 Cups Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Non-Dairy Milk (I used rice milk)
1/2 Cup Finely Grated Beet (about one medium beet)
1 1/4 Vegan Cups Chocolate Chips
Beets. Yep. That’s what they look like, in their full beet-y form. You only need about one medium beet, but they often come in a bunch, so just use the rest to make dinner, my Beet Burgers, or Sweet Beet Juice.
Chop the beet greens and the tail off the beet. Save the beet greens, they are delicious sautéed as a side dish. Use a potato peeler to peel the skin off the beet.
Use the fine side of the cheese grater to grate the beet up. Your hand WILL get stained, so if you plan on wooing someone with hand gestures, you may want to wear rubber gloves when doing this…I like to prove my hard work! Muahahaha! Evil bloody beet hand! Oh, wait, valentines…. I mean romantic red hand…err…
In bowl number 1, whisk the flour, baking powder and salt.
In bowl number 2, cream together the vegan butter, sugar, vanilla, and non-dairy milk. Sneaky Deaky Tip! If the vegan butter is hard, use a heat proof mixing bowl, measure your butter into it, then pop it into the oven (that is currently preheating). Let the butter soften a bit, (not melt all the way)! Pop it out and mix with the other ingredients. See. Sneaky Deaky.
Now add the butter mixture into the flour mixture, add the beets and mix it all up.
Toss in your chocolate chips, give it a final stir and admire your pretty cookie dough.
Use a spoon to place on a cookie tray. For heart shaped cookies (I warn these are a little fussy), try to smooth the dough into an exaggerated heart shape. It will flatten and soften in the oven, so it helps if you are really over do the shape.
Bake for 12-14 minutes.