The idea of such a recipe may not seem very appealing, but these, which come as a hugely adapted pumpkin chocolate chip cookie recipe, are scrumptious indeed. I was originally going to make some sort of quick bread using beets, but then remembered that I had this great pumpkin chocolate chip cookie recipe that, with a few tweaks, could easily use beets instead. The changes I made were: increasing the flour by 4 tablespoons (using gluten-free flour), and adding 1/2 teaspoon of xantham gum, 6 tablespoons of cocoa, 1 teaspoon of instant coffee granules, and 2 tablespoons of raspberry jam (seedless). This produced cookies with a wonderful cake like texture, and aren’t the normal, grainy, gluten-free baked good.
Gluten-Free Dairy-Free Chocolate Beet Cookies
Liberally Adapted from the recipe on joythebaker.com which was adapted from the book “Big Fat Cookies” by Elinor Klivans
2 cups plus 4 tablespoons All Purpose Gluten-Free Flour mixture (I used King Arthur)
1/2 teaspoon xantham gum
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup canola oil
1 cup cooked beet puree
6 Tablespoons Dutch-Processed Cocoa
1 teaspoon instant coffee granules
1 teaspoon vanilla
2 Tablespoons raspberry jam
1 cup chocolate chips (optional)
Preheat oven to 325 degrees Farenheit. Cover two baking sheets with parchment paper and grease lightly with canola oil.
Whisk together flour, baking soda, baking powder, xantham gum, and salt in a large bowl.
In a stand mixer, beat the eggs, and then add the sugar and beat for one minute on medium-low speed. Add in the canola oil, beets, cocoa, coffee granules, vanilla, and raspberry jam and beat until blended. Add the dry ingredients and mix on lowest speed until almost blended. Remove from mixer and finish mixing in dry ingredients with a whisk. Then, if using, fold in the chocolate chips.
Using a 1/4 cup measure greased with canola oil, portion out the cookies onto the baking sheets. You should end up with about 14 very large cookies. Bake the cookies, one tray at a time, for about 14 minutes. Remove from the oven and let cool on the pan for a minute and then remove to a cooling rack. If eaten immediately, they will still taste a little like beets, so it is best to wait until they cool a bit. Enjoy!