Beet Cookies |Cooking With Amanda

It's no secret that I adore beetroot. I know, what's wrong with me right? But, whether it be in a sweet chocolate oatmeal cake , spicy beet and bean burgers, or a savory beet soup, I have a hard time passing up on it.

And with favorable health benefits that effect athletic performance, blood pressure, dementia and diabetes (to name a few), this little, gregariously red veggie is a valuable asset to any diet.

By the way, did you know that Betanin, obtained from beetroot, is used commercially as a red food colorant in tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals?

Which – if I were to stretch the facts a bit, you might think you abhor beets but if you love tomato paste – you might actually be a beet lover?! How about that for logic, eh?!

Back in my college days, I often added boiled beets and boiled eggs with a sprinkle of salt and red pepper flakes to my ramen noodle and tofu diet. Beets are quite budget-friendly, making them a college student's dream veggie – and there's not much waste as you can eat the greens as well as the roots of the humble beet!

These days however, I spread my beets around – making sure to add them to sweet and savory dishes alike: like these chocolate chip cookies!

These chocolate chip beet cookies are gluten free and dairy free – with tapioca flour and peanut butter taking their place. Now, you could sub out any gluten free flour blend for the tapioca flour, but, in experimenting, I found that tapioca flour seems to add a bit chewier texture to these cookies. I also experimented with baking times and if these were baked for 18-20 minutes, the resulting cookie is chewier than if you baked than if you baked it for 10-12 minutes like I did for this batch.

So, what's your favorite veggie to add to cookies?

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