Gluten-Free Double Chocolate Orange & Beet Cookies

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)
Servings: 12 yield(s)
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Ingredients
  • 8 tbsp unsalted butter
  • 1/2 cup organic cane sugar
  • 1/2 cup organic brown sugar
  • 2 organic red beets (small, shredded finely)
  • 1/2 cup unsweetened cocoa powder
  • 1 egg (large)
  • 1 blood orange (zest and juice)
  • 2 cup gluten-free all purpose flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup dark chocolate chips
  • 1/2 cup organic pecans (chopped roughly)
Instructions
  1. Cream butter and sugars together.
  2. Add finely shredded beets, cocoa powder, and egg. Beat mixture together.
  3. Zest blood orange and then squeeze juice into mixture.
  4. Mix in flour, salt, and baking soda until fully incorporated.
  5. Fold in dark chocolate chips and roughly chopped pecans.
  6. Portion cookies out on a parchment lined baking sheet, and freeze for 1 hour (or longer).
  7. 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.
  8. 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.
Recipe 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)