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CHOCOLATE nut BEET cookie - No Egg


Not your ordinary cookie and truly a surprising, sweet outcome.
Bite into the world of the natural flavours that beets impart on desserts. 



Beets should take an important role in regular diets...or better yet...our maintenance plan ;o)
Don’t let the word 'diet' scare you...not when there's a cookie waiting.


Not any cookie for sure.  
Especially when chocolate and nuts are playing superbly with naturally sweet beets!
Having tweaked this cookie already three times is what pushed the share button today.


Yes, beets are truly versatile and why not tinker with our existing cookie recipes.
Go ahead and kick the eggs out for the day...surprising results will happen for you too.



Speaking of days...
Market day is something I unfortunately don't have time to do regularly...
however, last week I finally had my day with nature‘s gifts.
Look at the bounty of BEETS...I was in paradise ;o)


A while ago, I did promise to share this recipe with you...and you know how I do keep promises.
Go ahead...you are now armed to face the BEET frontier...let's get baking.

CHOCOLATE nut BEET cookie
No eggs required
makes about 36 medium sized cookies

INGREDIENTS:
(American / Metric measures)

Dry Ingredients:
. 1/2 cup (50g) cocoa powder, Dutch processed 
. 2-1/2 cups (375g) A.P. flour (whole wheat also works well)
. 1 Tbsp. (15ml) baking powder
. 1 tsp. (5ml) sea salt
Wet Ingredients:
. 2 medium sized, [1 cup (250ml)] cooked red beets
. 1/2 cup (110g) granulated sugar 
. 1/4 cup (50g) brown sugar, packed 
. 1/2 cup (125ml) agave nectar (or light honey)
. 3/4 cup (180ml) vegetable oil (grape seed preferred)
. 1 Tbsp. (15ml) pure vanilla extract

Add-ins:
. 4 oz (100g) bittersweet 65-70% chocolate, coarsely chopped 
. 1 cup (240g) dried fruit: raisin, cherry, cranberry...etc.
. 1/2 cup (70g) roasted almonds, coarsely chopped



PREPARATION:
. Pre-heat oven to 350F/180C/Gas4.
. Place rack in the center of the oven.
. Prepare 2 large parchment lined baking sheets.
. Note:   If using any dried fruit, it is preferable to pre-soak them for about 15 minutes and then strain the liquid out.



1. In a blender or food processor, coarsely chop the nuts and pour out into a medium bowl to then do the same with the chocolate.  Set aside.  
Dry mix:
2. In a large bowl, whisk together the flour, cocoa powder, salt, baking powder.  Set aside.
Wet mix:
3. In the same blender, pulse the cooked beets until small chunks are achieved.  Add to this, the sugars, agave nectar, oil and vanilla.  Blitz until the mix is smooth.
Assembly:
4. Pour the wet mix into the well of the dry mix.  Whisk first before using a strong spatula to finish combining the add-ins.  The dough is ready only when all traces of flour disappear.
5. With the aid of a medium size (#30) ice-cream scoop, make packed, flattened volumes of cookie dough and place 18 mounds about 1 in. (2.5 cm) apart per baking sheet.  This batter does not really spread much.  Then lightly flatten dough with the bottom of a glass. Note: A generous, heaping tablespoon can also be used to drop dough onto the cookie sheet.  Refrigerate the remaining cookie dough and only take it out about 10 minutes before preparing the last baking sheet.
6. Bake for 24 minutes.  Remove the pan from the oven and wait another 10 minutes before transferring onto a rack to cool.  Repeat with the second pan.
. Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.  Enjoy.








Not only did market day offer me the perfect red beets...my special guest thanked me for the tour with a gorgeous bouquet of gladiolas.  Thanks Mom ;o)

Have a wonderful week and don't forget to eat your veggies!


Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com


Go HERE for more SWEET creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here’s other related recipes that may interest you:
- bold BEETroot Mascarpone Banana Rum ice-cream
- ice-creamed BEETroot walnut, raisin MUFFINS
- Beet Sour Cream bread rolls/ buns {No-Knead bread bun rolls}
- No-Knead BEET bread loaf
- BEETroot Feta Basil Almond PESTO sauce