Vegan Coconut Beet Cookies with Chocolate Chips

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 went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter.

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.

Dehydrate cookies at 135 for 1 hour and then add chocolate chips. Lower heat to 115 and continue drying for 10 – 12 hours.

Vegan Coconut Beet Cookies w/ Chocolate Chips

Wet Ingredients:    

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)

Dry Ingredients:

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.

Enjoy everyone!

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One thought on “Vegan Coconut Beet Cookies with Chocolate Chips

  1. Pingback: Vegan Coconut Cookies | Enlightened Opportunities

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