Monday, August 1, 2016

Beet Chocolate Chip Cookies

2 Cups All Purpose Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup softened Butter 
1 1/2 Cups Sugar
2 Teaspoons Vanilla Extract
4 Tablespoons Non-Dairy Milk
1/2 Cup Finely Grated Beet (about one medium beet)
1 1/4 Cups Chocolate Chips
Preheat the over to 350 F. Grease a pan or prepare with a non-stick mat. (These cookies like to stick to the pan, so make sure you don’t skip this step).
Chop the beet greens and the tail off the beet. Save the beet greens, they are delicious sautéed as a side dish. Use a potato peeler to peel the skin off the beet. Grate beet using a fine grater. 
In bowl number 1, whisk the flour, baking powder and salt.
In bowl number 2, cream together the butter, sugar, vanilla, and non-dairy milk. Let the butter soften a bit, (not melt all the way)!
Now add the butter mixture into the flour mixture, add the beets and mix it all up.
Toss in your chocolate chips, give it a final stir and admire your pretty cookie dough.
Use a spoon to place on a cookie tray. 
Bake for 12-14 minutes.

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