Double chocolate fudge cookies are made with a secret vegetable ingredient – beets! These cookies are delectable and perfect with a cup of tea. You’ll love the rich fudgy flavor and chewy texture of these gluten free cookies.
We were in the mood for some cookies here, and so these delicious, chewy cookies were born.
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 make desserts 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.
- vegan buttery spread
- brown sugar
- unsweetened cocoa powder
- gluten free flour
- certified gluten free oats
- beet puree
- vanilla extract
- baking soda
- corn starch or tapioca starch
- dairy free chocolate chips
- if you can’t have beets, you can use unsweetened applesauce, prune puree, or mashed banana instead
- if you aren’t gluten free, go ahead and use regular all-purpose flour
- try white chocolate chips or a mix of dark and white chocolate chips for a change
Grain Free Flour
I do not recommend using coconut flour or almond flour in this recipe – the texture of these cookies will be very dense and dry if you do so. Those grain free flours work best in recipes that include eggs.
Freezing Cookie Dough
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.
More Gluten Free Vegan Cookie Recipes
- Chocolate Chunk Quinoa Flour Cookies
- Chewy Toasted Coconut Oatmeal Cookies
- Old Fashioned Iced Oatmeal Cookies
- Grain Free Chocolate Coconut Thumbprints
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Double Chocolate Fudge Cookies.
- ⅔ cup vegan buttery spread
- ½ cup brown sugar
- ½ cup organic cane sugar
- 1 ½ teaspoons vanilla extract
- ½ cup beet puree see notes
- ½ cup certified gluten free oats
- 1 ½ cups gluten free flour blend
- ¾ cup unsweetened cocoa powder
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cornstarch or tapioca starch
- 1 cup dairy free chocolate chips
- Preheat the oven to 350 degrees F. 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 F for about 10-12 minutes. Let cool on the cookie sheet for 10 minutes before removing to a wire rack to finish cooling.
These were a HUGE hit with the boys. They are my little chocolate fans and they gobbled these chocolate fudge cookies right up.