Recipe: Red Velvet Beet Cookies

Adding vegetables into sweet desserts doesn’t sound too appetizing, but this recipe for red velvet cookies using beets makes it healthier, moist, and gives the cookies their distinctive red color without any artificial food coloring. These would make the perfect Valentine’s Day treat but they’re so delicious that they’d be enjoyable any time of the year.

Ingredients:

• 1 can of Talia’s Diced Beets, drained and pureed
• 2 3/4 cups whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2/3 cup butter
• 1/2 cup cocoa powder
• 1/2 cup granulated white sugar
• 1 1/2 cup brown sugar, packed
• 2/3 cup plain non-fat Greek yogurt
• 1 tsp. vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease a cookie sheet and set aside.
2. In a large mixing bowl, combine the flour, baking soda, cocoa powder, and salt.
3. In a separate saucepan, melt the butter over medium heat. Remove from heat then add in the brown and white sugars. The mixture should have the consistency of coarse sand.
4. Add the yogurt, vanilla extract, and pureed beets into the sugar mixture. Stir well to combine.
5. Add in the flour mixture from step 2. Stir until everything is combined.
6. Separate the dough into balls using a tablespoon. Place onto the prepared baking tray and press each ball down gently with a fork.
7. Bake at 350°F for 12-15 minutes or until the cookies are lightly browned on the bottom.
8. Remove from oven and let cool for 3-5 minutes to set.

*Original recipes from Food Meanderings.