Category: Desserts, Easy Recipes, Gluten-Free, Vegetarian
Cuisine: American Style
Cooking Method: Oven
Yields:
12 Servings
Difficulty: Easy
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Boy that’s a mouth full, and you’re gonna want a mouth full of these delicious and moderately healthy cookies. No one will believe they are gluten-free! In case you missed it… DOUBLE CHOCOLATE 🙂
Bake along with me on IGTV (https://www.instagram.com/tv/CLUraynAvHN/)
or on YouTube (https://youtu.be/qUfjVtHw6eg)
Ingredients
Adjust Servings
Instructions
- Cream butter and sugars together.
- Add finely shredded beets, cocoa powder, and egg. Beat mixture together.
- Zest blood orange and then squeeze juice into mixture.
- Mix in flour, salt, and baking soda until fully incorporated.
- Fold in dark chocolate chips and roughly chopped pecans.
- Portion cookies out on a parchment lined baking sheet, and freeze for 1 hour (or longer).
- After cookies are frozen, you can store them unbaked in the freezer, and prepare them as you need them. Transfer frozen cookies to a plastic bag or other freezer-safe container. You may also wish to bake all of the cookies immediately... It's up to you! Yield is around 24 medium-sized cookies.
- When you are ready to bake, in a pre-heated 375 F oven, bake cookies on parchment lined baking sheet for 15 minutes. Allow to cool slightly before serving.
Notes
This recipe was made with ingredients purchased from Misfits Market (discount link: chefdavepalmer.com/misfits) The accompanying video was sponsored and created for Misfits Market (@misfitsmarket) in partnership with Chef Dave Palmer (@chefdavepalmer)
