Double chocolate fudge cookies are made with a secret vegetable ingredient – beets! These cookies are delectable and perfect with a cup of tea.
I know, it’s summer! I just couldn’t resist baking some cookies. Of course no one complained. :)
Plus, these double chocolate fudge cookies have a secret healthy ingredient. Can you guess what it is?
It’s beets. (Of course, right? Did you guess?) “Sir, it’s always beets!” (One of my favorite Portlandia sketches ever).
Yes, I decided to be sneaky with some beets in these vegan chocolate cookies. Beets are not high on our list of vegetables to eat around here. Darryl likes them, but I’m not a huge fan, and the boys won’t eat them. So the only way to get some beets into our systems is to bake with them. And it’s so easy to sneak them in there! Just boil and puree them in the food processor and then use in place of any other fruit puree.
If you you’re in the mood for more beet desserts, try this chocolate beet cake with chocolate avocado frosting.
What can be used in place of beet puree in this recipe?
You can use unsweetened applesauce, prune puree, or mashed banana instead of beets if you wish.
Can I use coconut flour or banana flour in this recipe instead of a gluten free flour blend?
I do not recommend that – the texture of these cookies will be very dense and dry if you do so.
Can I freeze this cookie dough?
Yes, you can freeze this cookie dough either as two logs wrapped in waxed paper, or by dropping the dough onto a cookie sheet and freezing those dough balls. You can read more about freezing cookie dough here.
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Double Chocolate Fudge Cookies.
- 2/3 cup vegan buttery spread
- 1/2 cup brown sugar
- 1/2 cup organic cane sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup beet puree see notes
- 1/2 cup certified gluten free oats
- 1 1/2 cups gluten free flour blend I used Bob's Red Mill 1-to-1 Gluten Free Blend
- 3/4 cup unsweetened cocoa powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch or tapioca starch
- 1 cup dairy free chocolate chips
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- Place the gluten free oats in a food processor and process until they are finely ground.
- Combine the ground gluten free oats, gluten free flour, cocoa powder, salt, baking soda, and cornstarch in a medium sized bowl. Set aside.
- In a mixing bowl, cream the butter and sugars until light and fluffy. Add the vanilla extract and beet puree and mix together.
- Add the dry ingredients a little at a time while mixing on low speed until incorporated.
- Turn off the mixer and stir in the dairy free chocolate chips.
- Drop the batter by large tablespoonfuls onto the cookie sheets.
- Bake at 350 degrees for about 10-12 minutes. Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling.
To make beet puree: Peel two small beets and cut into large chunks. Place in a small pan with enough water to cover and bring to a boil. Simmer until the beets are tender, about 20 minutes. Place the beets and a tablespoon or two of the water into a food processor and process until very smooth.
You can freeze this cookie dough - just drop onto a cookie sheet and place in a freezer for one hour. Then remove and place the cookie dough balls into a freezer bag. Store in the freezer for up to three months.
These were a HUGE hit with the boys. They are my little chocolate fans and they gobbled these chocolate fudge cookies right up.
Have you ever hidden beets inside any of your baked goods?
This post was originally written in August 2015. It has been updated.