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For some holiday fun, try Justin's luscious Chocolate Beet Cookies, made with smart substitutions that cut calories and boost nutrition. What's your favorite healthy holiday cookie recipe? Send your tastiest recipe to [email protected] by December 31 and you could win the November Recipe Challenge and be included in next year's VEGOUT! COOKBOOK. You can also check out Justin's past recipes on the Recipe House blog.
Chocolate Beet Cookies
Recipe & photos by Justin Kouri
The holidays are loaded with unhealthy landmines, so I like to use baking substitutes when I can. Avocados are a great replacement for butter. I typically use one avocado in place of one cup of butter. Enjoy this delicious AND healthy holiday treat!
Ingredients
1 cup dried cherries,
1 cup dark chocolate chips
¼ cup coconut oil
1 avocado
½ cup brown sugar
½ cup beets, boiled, peeled & pureed
1 egg
2 tsp apple cider vinegar
1 tsp vanilla extract
2 cups flour
1 Tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Procedure
Preheat oven to 375F.
Place dried cherries in a small bowl. Rehydrate the cherries by pouring boiling water over them. Allow them to rest in the hot water for 10 minutes. Remove and pat dry.
Meanwhile, melt chocolate chips and coconut oil together over a double boiler. Cool for 5 minutes.
Using the paddle attachment of a standing mixer, cream together avocado and brown sugar, about 5 minutes. Stream in melted chocolate and mix until combined. Add beet puree, egg, vinegar and vanilla extract. Mix.
In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Add half to the chocolate-beet mixture and mix until combined. Add remaining dry ingredients and mix until completely combined.
Scoop onto prepared sheet tray, about 2 inches apart. Bake for 10 minutes. Cool on rack.
Yield: 24 cookies
Prep time: 10 minutes
Active cooking time: 10 minutes
Total time: 20 minutes
Skill level: Easy
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