Red Velvet Beet Chocolate Chip Cookies

The red velvet flavor has grown in popularity over the last few years, and with its subtle chocolate flavor, it’s hard not to understand why. Unfortunately, many red velvet baked goods are dyed with red food coloring, which isn’t so great for our health. In these cookies, there’s no need to use red dyes; the natural color of the beets gives these cookies a red tinge. Since beets are naturally sweet, they also add flavor to the cookies, making them a tasty as well as attractive dessert option.

Makes 1 dozen cookies

3 large red beets

1⁄2 cup coconut sugar

1⁄4 cup pure maple syrup

1⁄4 cup melted coconut oil

1⁄2 teaspoon apple cider vinegar

1 cup whole-wheat flour

1 cup almond flour

1⁄2 tablespoon baking powder

1⁄2 cup chocolate chips

1. Preheat oven to 350°F. Peel beets and slice off both ends. Spiralize using a small-noodle blade. Take half of the beets and put them into a blender; purée until smooth. Keep the other half spiralized and use a knife to break up the noodles into smaller pieces.
2. In a large bowl, combine spiralized beets, puréed beets, coconut sugar, maple syrup, coconut oil, and apple cider vinegar until mixed evenly. In a separate medium bowl, combine whole-wheat flour, almond flour, baking powder, and chocolate chips.
3. Mix dry ingredients into wet ingredients until smooth. Grease a baking sheet with a little bit of coconut oil. Spoon 12 mounds of batter onto baking sheet, pressing down to flatten slightly into a cookie shape. Bake for 10–15 minutes. Let cool for about 10 minutes and then serve.