Dark Chocolate Beet and Toasted Pecan Cookies

Dark Chocolate Beet and Toasted Pecan Cookies

from tarheelfoodie.com

(Black Sheep Farm note: this makes a lot of cookies!)

1/2 cup unsalted butter at room temperature

3/4 – 1 cup cane sugar

1/2 cup light brown sugar

1/2 cup virgin coconut oil, above 76°F but not hot (or 1 stick butter)

1 egg at room temperature

2 teaspoons pure vanilla extract (you can substitute vanilla powder)

3/4 cup of roasted beet puree

1/4 cup buttermilk (no gum gar in the ingredient list)

1 tablespoon apple cider vinegar

2 1/4 cups all-purpose organic flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon Himalayan Sea Salt (pairs well with beets)

1 teaspoon baking soda

3/4 cup toasted chopped pecans

1 cup dark chocolate chips

Roast 4 beets in foil for 1 to 1 ½ hours at 375°F. Let cool and peel, then puree in food processor, adding around 1 tablespoon of water if necessary.

Sift the flower, salt, baking soda and cocoa powder together in a bowl and set aside. Cream both sugars into the butter until its well incorporated. Add the liquid coconut oil in a steady stream with the mixer on low and then continue to cream it until it seems light and fluffy. Add the egg and blend well. Add the vanilla extract, roasted beet puree, buttermilk and apple cider vinegar. Blend well on medium speed. Beets stain so use caution with the speed of your blender. On low to medium speed, add the dry mixture and incorporate it into the dough. Increase the speed for about 20-30 seconds to medium/high right at the end to incorporate a little air so the cookies have a light texture, but don’t over blend. By hand, fold in the chopped pecans and chocolate chips. Use more or less depending on your preference.

Using a couple of spoons, drop about two tablespoons of dough for each cookie onto a cookie sheet that has been line with parchment paper. This will keep them from burning or getting hard on the bottom. Bake at 350°F for about 11-12 minutes. If you eliminate the nuts and chocolate chips, cut back the bake time to 10 minutes. Cool on the baking sheet for a couple of minutes before transferring to a wire cooling rack or they will stick to the rack. When you store these, use parchment paper between the layers or they will stick to each other because of the high moisture content. They break very easily, so be gentle.