Red Velvet Chocolate Beet Cookies
Tender and cake-like like red velvet cake. Finish with a swirl of chocolate honey glaze and you’ve got a gold-medal winner of a cookie. Makes about 50 2-inch cookies.
- 1 cup avocado or grapeseed oil
- 1 cup honey
- 2 eggs
- 1 cup (3 to 4 beets), roasted (see note)
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour (see note)
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Chocolate Honey Glaze:
- 8 ounces bittersweet chocolate (55 to 70%)
- 4 ounces avocado or grapeseed oil
- 1 tablespoon honey
Make the cookies:
- Preheat oven to 350° F. Slip the skins form the toasted beets. Chop them into small pieces, by hand or in a food processor.
- In a blender puree the oil, honey, eggs, orange zest and vanilla.
- Measure 1 cup of the chopped beets and add to the blender. Puree until smooth. Marvel at the color. Pour into a large bowl.
- Whisk the flour, baking powder and salt in a separate bowl. Add the dry ingredients and beat with the whisk for at least a minute.
- Drop by tablespoons (or a #70 ice cream scoop) onto silicone baking mat or parchment-lined baking sheets.
- Bake about 10 minutes, until the center of a cookie springs back when touched with a finger. Cool. Remove from the baking sheet with a spatula. (You won’t be able to pick the cookies up before scraping them from the pan.)
- Spread a teaspoon or so of Chocolate Honey Glaze on top of each cookie.
Make the Chocolate Honey Glaze:
- Place the chocolate, oil and honey in the top of a double boiler, over gently boiling water; the upper pan should not touch the water.
- When the chocolate is almost melted, remove from the heat. Whisk gently until the oil and chocolate are incorporated. Cool until spreadable but not cold.
- Whole wheat pastry flour is 100% wheat, ground from low-protein softer wheat berries. You can substitute all-purpose flour or white pastry flour.
- To roast beets, scrub but do not peel. Slightly trim the root and stem ends. Place them in a dish with about 1/2-inch of water. Cover with a lid or aluminum foil and bake at 350° F. for 45 minutes to an hour, depending on the size of the beets. Pierce, using a knife or carving fork, to check for tenderness. Allow to cool. Slip off the skins.
Recipe Credit: Letty’s Kitchen