If you loved the Gluten free Chocolate Beetroot Cake, then you will adore these cookies! Like the beetroot cake, these cookies are a great way to get our kids to eat beets without realizing them because they’re hidden inside the cookies and chocolate. They will surely go crazy!
I used gluten-free self-rising flour, but if you don’t have it, add baking powder. (see 💡).
I recommend the big ones so you can take one with you for a snack at school or at office.
Ideal for kid’s parties.
These soft cookies are perfect for making ice cream sandwiches in the summer months. Also use them as a base for “3 -minute Gluten Free Mini Cheesecakes with only 4 ingredients” (see recipe here).
The recipe I give you below has relatively little sugar and they are not that sweet. You can add more sugar or sprinkle them with icing sugar or even better decorate with the pink cream that I put on some cookies is the ” Buttercream with Berries ” that I also made on the “Gluten free Chocolate Beetroot Cake” (see the recipe here).
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Preheat the oven to 180°C/350°F.
Grate/chop/flake the chocolate couverture if you can’t find graded or flaked. Also you can use a small food processor. Leave it aside.
Pure the beetroots that have already been boiled and cooled, with a small food processor.
Add the egg and beat a little more.
Lightly melt the butter (do not let it burn) 5. I melted it in the microwave for about 40 seconds.
Add the melted butter, flour, cocoa and vanilla into the food processor and mix them.
Pour this mix in a bowl and sift slowly into the bowl the gluten free flour, the baking soda, and the salt.Pour this mix in a bowl and sift slowly into the bowl the gluten free flour, the baking soda, and the salt.
Mix them until all ingredients are combined well.
Finally, add the grated chocolate couverture and mix with a spoon or a spatula.
Spread a sheet of greaseproof paper on a baking tray.
With the help of two spoons, form 16 portions/balls from the dough.
Place them not to close on the baking tray, pressing them lightly on top to give a relative shape to the soft cookies.
Don't worry if their shape isn't perfect, they will take the shape as they baking.
Bake at 180°C/350°F for about 30 minutes . But if you make the soft cookies smaller, you will also reduce the baking time.
Leave the soft cookies in the oven for another 5 minutes with the door open and then put them on a rack to cool down well before eating them.
Ingredients
Directions
Preheat the oven to 180°C/350°F.
Grate/chop/flake the chocolate couverture if you can’t find graded or flaked. Also you can use a small food processor. Leave it aside.
Pure the beetroots that have already been boiled and cooled, with a small food processor.
Add the egg and beat a little more.
Lightly melt the butter (do not let it burn) 5. I melted it in the microwave for about 40 seconds.
Add the melted butter, flour, cocoa and vanilla into the food processor and mix them.
Pour this mix in a bowl and sift slowly into the bowl the gluten free flour, the baking soda, and the salt.Pour this mix in a bowl and sift slowly into the bowl the gluten free flour, the baking soda, and the salt.
Mix them until all ingredients are combined well.
Finally, add the grated chocolate couverture and mix with a spoon or a spatula.
Spread a sheet of greaseproof paper on a baking tray.
With the help of two spoons, form 16 portions/balls from the dough.
Place them not to close on the baking tray, pressing them lightly on top to give a relative shape to the soft cookies.
Don't worry if their shape isn't perfect, they will take the shape as they baking.
Bake at 180°C/350°F for about 30 minutes . But if you make the soft cookies smaller, you will also reduce the baking time.
Leave the soft cookies in the oven for another 5 minutes with the door open and then put them on a rack to cool down well before eating them.
- The cookies are not sweet enough. If you want you can even double the quantity of the sugar.
- Instead of icing sugar, you can put granulated sugar. But with the icing sugar, the dough becomes a little firmer and you can make the cookies more easily.
- If you don’t have self-rising flour, use gluten-free pastry flour and add 1/2 tbsp. baking powder for every 250 g. flour.If you don’t have self-rising flour, use gluten-free pastry flour and add 1/2 tbsp. baking powder for every 250 g. flour.
- The pink cream that I put on some cookies is the ” Buttercream with Berries ” that I also made on the “Gluten free Chocolate Beetroot Cake” (see the recipe here).
- If you make them smaller, therefore more, you should reduce the baking time a little depending on the size.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
Good Luck and Bon Appétit!!!
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