Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie.
I came up with these because I really love the nutrition in beets………..but can’t stand the flavor. I’ve tried, but it aint happening for me
I also wanted a soft cookie that I could do in the dehydrator. These are chewy but not ‘mushy’ so they hold up well for packing,
don’t crumble and keep well in the fridge.
I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together
The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies.
It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose,
One of the health benefits of PreSweet is that it is a prebiotic ingredient.
PreSweet can actually be browned like sugar…..definately on my list from now on for
sugar substitutions. I sprinkled a little on top of each cookie for this recipe and there is no aftertaste.
Check out the NuNatural’s website for more information on this new product.
Vegan Coconut Beet Cookies w/ Chocolate Chips
1 Cup of Sliced Pickled Beets
5 Medjool Dates (pitted, soaked 15 minutes & drained)
1 Ripe Banana
1 Tbs. non dairy milk ( I used Soy for these)
1/4 Cup NuNaturals More Fiber Stevia Baking Blend or Stevia baking product
1 tsp. NuNaturals brand ‘ PreSweet’ Tagatose
1 tsp. Cinnamon
Pinch of Sea Salt
3 Tbs. Brown Sugar (optional)
1 Cup of unsweetened Ground Coconut
1/4 Cup Ground Flax Seed
1/2 tsp. Ground Cloves
1/2 tsp. Ground Nutmeg
Puree wet ingredients in a blender or food processor until smooth.
Mix dry ingredients in a bowl and then blend in wet ingredients until a smooth batter is formed.
Scoop cookie dough in even sized amounts, I used a Tbs. measure to scoop, and drop onto dehydrator sheets.
Dehydrate at 135 degrees for 1 hour.
Top each cookie with 2-3 Vegan Chocolate chips.
Sprinkle each cookie with more NuNaturals brand ‘ PreSweet’ Tagatose
Dehydrate cookies at 115 degrees for an additional 10 – 12 hours or until dough has dried on edges.
Store in a sealed container. Makes about 20 cookies. Optional cooking at 200 for 30 minutes.
A really sneaky way to incorporate more Beets into your diet. I’ll eat these cookies any day as a healthy snack.
They’re loaded with energizing ingredients and taste great.
More from my site
- Homegrown Green Onions
- Friday Morning Fog