Name: Beet Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-490518H16M43S
Total time: PT-490518H16M43S
Cuisine: American
Ingredients: 1 cup cooked and mashed or pureed beets; 1 cup rolled oats; 1 cup all-purpose flour (or half whole wheat); 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp cinnamon (optional); ½ cup unsalted butter or coconut oil, softened; ¾ cup brown sugar or coconut sugar; 2 eggs; 1 tsp vanilla extract; ¾ cup semi-sweet or dark chocolate chips

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Beet Oatmeal Chocolate Chip Cookies are a wholesome twist on a classic treat, combining earthy sweetness from beets with the chewy texture of oats and the rich decadence of chocolate chips. These cookies are soft, naturally vibrant, and surprisingly satisfying—perfect for a guilt-free dessert or an energizing afternoon snack.

Why You’ll Love This Recipe

I love how these cookies sneak in veggies without sacrificing flavor. The beets add moisture, color, and a subtle sweetness that blends beautifully with oats and chocolate. They’re great when I want to bake something a little healthier without giving up the joy of eating cookies. Plus, the recipe is easy to follow and perfect for batch baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked and mashed or pureed beets
Rolled oats
All-purpose flour (or a mix of whole wheat and all-purpose)
Baking powder
Baking soda
Salt
Cinnamon (optional)
Unsalted butter or coconut oil, softened
Brown sugar or coconut sugar
Eggs
Vanilla extract
Semi-sweet or dark chocolate chips

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In one bowl, I whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
In another bowl, I cream the butter and sugar until light and fluffy, then mix in the eggs, vanilla extract, and beet puree until fully combined.
I gradually add the dry ingredients into the wet mixture, stirring until just combined.
Then, I fold in the chocolate chips.
I scoop the dough onto the baking sheet and bake for about 12–15 minutes, or until the edges are set and the centers look slightly soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies, depending on the size of each scoop. The prep time takes around 15 minutes, and the baking time is 12–15 minutes per batch. The total time is roughly 30 minutes.

Variations

I sometimes use almond flour for a gluten-free version or swap in maple syrup for part of the sugar. For a vegan take, I use flax eggs and dairy-free chocolate chips. I also enjoy adding chopped walnuts or shredded coconut for extra texture and flavor.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. They also freeze well—I place them in a freezer-safe bag and reheat in the microwave for about 10–15 seconds when I want a warm, fresh-tasting cookie.

FAQs

Can I taste the beets in the cookies?

The beet flavor is very subtle. I find it blends into the background, adding sweetness and moisture without overpowering the cookie.

Can I use raw beets instead of cooked?

No, I always cook the beets first—either by roasting or boiling—then mash or puree them. Raw beets don’t mix well and can leave a gritty texture.

Do I need to peel the beets?

Yes, I peel them after cooking to remove the tough outer skin. It helps create a smoother puree and a better texture for the cookies.

Can I use quick oats instead of rolled oats?

Yes, I can, but the texture will be a bit softer. I prefer rolled oats for a chewier bite.

How can I make the cookies less sweet?

I reduce the sugar slightly or use dark chocolate chips instead of semi-sweet. The natural sweetness of the beets also helps balance things out without needing too much sugar.

Conclusion

Beet Oatmeal Chocolate Chip Cookies are a fun and healthy twist on a classic cookie. I love how they let me sneak in some veggies while still enjoying the chewy, chocolatey goodness I crave. Whether I’m baking for kids, friends, or just myself, these cookies always get eaten fast and leave everyone curious about the secret ingredient.