Snacks and Treats

Double Choc Beetroot Cookies

Preparation: 15 minutes, Cook Time: 9 minutes

Makes: 12-14 cookies


  • ½ cup vegan butter
  • ¾ cup organic coconut sugar
  • ¼ cup organic rice syrup
  • ¼ cup plant milk
  • 1.5 tsp vanilla
  • ¼ cup organic beetroot puree (1/2 - 3/4 of a pack, blended in a blender)
  • 1 ¾ cup organic cocoa
  • 1 tsp baking soda
  • 1 cup dark chocolate chips


  1. Preheat the oven to 175 degrees Celsius.
  2. To a large bowl, add the beetroot puree, coconut sugar, brown rice syrup, plant milk and vanilla. Stir to combine. Next, add in the softened butter and beat with a hand mixer until fluffy.
  3. Now sift in the cocoa powder, flour, and baking soda. Gently mix ingredients using a spatula.
  4. Finally, fold in ¾ cup of the chocolate chips. Set ¼ cup aside.
    Line a baking tray with parchment paper. Then use a cookie scoop to scoop the dough onto the baking sheet. Leave 3 cm of space between each cookie. Top cookies with remaining choc chip, press cookie down gently.
  5. Bake for 8-9 minutes. Once baked, gently transfer onto a cooling rack using a spatula. Careful, cookies will still be very soft when they come out of the oven.