How do beet cookies sound??? Not so good? Well, the truth is that the beet taste is hidden and they come out this awesome shade of pink! They just taste like regular cookies and you’ll manage to sneak in some veggies along the way.
I personally never bought a beet until this summer when I made a (failed) attempt at making beet chips. But, I heard that cookies were another way of eating beets so I thought I’d give it a try. Beets don’t seem that appetizing to me, but cookies do!
I didn’t find these cookies to be “knock your socks off” delicious, but they are certainly a worthwhile cookie. I don’t know about your kids, but as long as it’s a cookie they don’t care what’s in it or even what it tastes like, they just know they are getting a treat. So why not add a little beet to your cookies? It seems to me, much like pumpkin or applesauce, the beet is substituting for the egg.
If you’ve never cooked beets, I looked online and there’s basically two ways:
1. Peel them raw (a little difficult), cut, and steam until soft (don’t use the water to puree, use fresh water instead).
2. Set oven to 350. Cut off stems, leaving a little attached to the beet. Wash, then put in baking dish with a little olive oil and salt. Cook for 50+ minutes, until toothpick comes out easy & clean. Cooking time will depend on the size. Mine cooked for nearly 80 minutes. Let cool, then peel (it sort of peels like a blanched tomato or peach would, but not quite as easy).
Then, you’ll want to puree them using your method of choice. I chose cooking method #2 above and used a food processor to puree. I needed to add a couple tablespoons of water to get a puree.
Then, I followed this recipe:
http://makingfoodandotherstuff.wordpress.com/2010/05/13/my-poor-garden/
with the following changes:
1. I doubled the recipe, and used Enjoy Life chocolate chips in place of the chocolate chip rosting she used.
2. Also, I found the batter way too dry to make cookies. I ended up adding around 2 tablespoons of water to the batter. Whether or not you need to do this will probably depend on how much water you used to make the puree.
3. I also used half whole wheat flour and half regular flour. I find whenever I use whole wheat flour in a cookie recipe it does change the taste into a bit. You can just taste the flour a little more. But, it doesn’t bother anyone and it seems to make them a bit better for you so that’s why I do it.
Good luck! If you try them let me know what you think!
I personally never bought a beet until this summer when I made a (failed) attempt at making beet chips. But, I heard that cookies were another way of eating beets so I thought I’d give it a try. Beets don’t seem that appetizing to me, but cookies do!
I didn’t find these cookies to be “knock your socks off” delicious, but they are certainly a worthwhile cookie. I don’t know about your kids, but as long as it’s a cookie they don’t care what’s in it or even what it tastes like, they just know they are getting a treat. So why not add a little beet to your cookies? It seems to me, much like pumpkin or applesauce, the beet is substituting for the egg.
If you’ve never cooked beets, I looked online and there’s basically two ways:
1. Peel them raw (a little difficult), cut, and steam until soft (don’t use the water to puree, use fresh water instead).
2. Set oven to 350. Cut off stems, leaving a little attached to the beet. Wash, then put in baking dish with a little olive oil and salt. Cook for 50+ minutes, until toothpick comes out easy & clean. Cooking time will depend on the size. Mine cooked for nearly 80 minutes. Let cool, then peel (it sort of peels like a blanched tomato or peach would, but not quite as easy).
Then, you’ll want to puree them using your method of choice. I chose cooking method #2 above and used a food processor to puree. I needed to add a couple tablespoons of water to get a puree.
Then, I followed this recipe:
http://makingfoodandotherstuff.wordpress.com/2010/05/13/my-poor-garden/
with the following changes:
1. I doubled the recipe, and used Enjoy Life chocolate chips in place of the chocolate chip rosting she used.
2. Also, I found the batter way too dry to make cookies. I ended up adding around 2 tablespoons of water to the batter. Whether or not you need to do this will probably depend on how much water you used to make the puree.
3. I also used half whole wheat flour and half regular flour. I find whenever I use whole wheat flour in a cookie recipe it does change the taste into a bit. You can just taste the flour a little more. But, it doesn’t bother anyone and it seems to make them a bit better for you so that’s why I do it.
Good luck! If you try them let me know what you think!