Amazing gluten-free chocolate soft cookies with beetroot that are easy to bake them and everybody will love them! You won't realize that you’re eating beets!Amazing gluten-free chocolate soft cookies with beetroot that are easy to bake them and everybody will love them! You won't realize that you’re eating beets!
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.
Servings 0