Pink Vegan Chocolate Chip Cookies
I hope you guys are as excited about all the pink food I have planned for you this month as I am. There are only a few foods found in nature that produce pink result. As we saw yesterday, beets are one of them. This Pink Vegan Chocolate Chip Cookie recipe uses beets again to provide a beautiful pink tint. The roasted beets also gave a certain earthy-sweetness to these cookies that we both really enjoyed.
I made a few changes to the original recipe so that I could use some roasted beets that I had on hand. To make these cookies vegan, be sure to use vegan chocolate chips in them. I used regular mini chocolate chips because that’s what I had on hand.
Like most cookies, I really enjoyed these straight out of the freezer.
One Year Ago: Smores Cupcakes and Homemade Graham Crackers
Three Years Ago: M&M Cookies
Four Years Ago: White Chocolate and Blueberry Cupcakes and Sweet Potato Home Fries
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Pink Vegan Chocolate Chip Cookies
Yield: 10-12 cookies
Ingredients:
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup shredded raw beets
1 Tbsp canola oil
1/2 tsp vanilla
2 1/2 Tbsp water
1/4 cup sugar
1/4 cup mini chocolate chips
Directions:
Combine all dry ingredients and stir.
In a food processor, pulse the shredded beets for a few second 5 times. Add the oil, vanilla, and water and process again. Scrape down the sides of the bowl. Add the sugar to the food processor and pulse until completely combined. The mixture will be very liquidy.
Make a well in the center of the dry ingredients and the beet mixture. Mix to combine.
Stir in chocolate chips.
Drop by tablespoonfuls onto greased cookie sheet. Bake 10-12 min at 350.
Recipe adapted from Making Food and Other Stuff
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.