alright, i know. i know. i’ve been majorly slacking as far as blogging goes – but! recipe wise? nuh uh, buddy. in fact, dare i say it, i think i’ve developed 3 of my best recipes in the past couple of weeks and soon they will live here, muwaha. because we’re friends, i’ll give you a little heads up of what’s to come – coconut coffee (!!!) chocolate chip muffins, mini carrot cakes with cashew cream cheese frosting (that ACTUALLY tastes like cream cheese, holler!)… and the recipe i’ve got for you today.
i’ll let you in on an embarrassing little secret. cookies scare me. i’ve had a lot of cookie flops. paper-flat cookies, hard cookies, “…what is it?” cookies.. etc. but THESE. well, i’m not sure that calling them cookies really do them justice, hence “cakies” – we can thank Molly for this adorable term. they’re rich and chocolately, using organic raw cacao powder (but a good quality cocoa powder will do just fine), with BEETS hidden in them giving them a beautiful red hue (and so that we can say they’re healthy, hehe). they are light and fluffy like cake, with the perfect sturdy exterior to make them hand-held.
oy. *mouth watering*
lets just get to the recipe.
Vegan Chocolate Beet “Cakies”
yield 12 large cookies
- 3/4 cup unbleached all-purpose flour
- 1/4 cup spelt (or wholewheat) flour
- 1/4 cup raw cacao powder (or good quality, dairy-free cocoa powder)
- 3/4 tsp baking soda
- pinch salt
- 1 medium beet, pureed
- 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
- 1 tbsp earth balance
- 2 tbsp solid coconut oil
- 1/3 cup cane sugar
- 1/2 tsp vanilla extract
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a large bowl, sift together flours, cacao powder, baking soda and salt. Set aside.
3. Chop up beet into cubes and puree in food processor, or high speed blender, with flax eggs. Set aside.
4. In a small bowl, cream together earth balance, solid coconut oil (doesn’t need to be COLD, just cool enough to be similar texture to butter) and sugar until light and fluffy. Add in beet mixture and vanilla extract and stir to combine.
5. Add beet mixture to dry ingredients and stir until well combined. Using 2 large table spoons, form 12 round balls of dough. This dough is fairly wet, I don’t recommend trying to do this with your hands. Keep the dough balls in their round form, they will expand and puff.
6. Bake cookies for 15-20 minutes until lightly springy in their centers, they will firm up a bit as they cool.
look at that fluffy center.
it is essential that you make these immediately. you can thank me later ;).