Beets and Oats make these cookies basically like a bowl of oats in cookie form - right? Or many that's just me trying to justify my intake of these Triple Chocolate Cookies!
Ingredients
- 3 cups ground up rolled oats I use my blender to grind up a whole bunch of rolled oats and keep it on hand to use as "oat flour" as needed
- 1/4 cup tapioca flour
- 3 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1 1/4 cup cane sugar
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- 1 cup + 1/2 cup milk chocolate roughly chopped good quality milk chocolate -I got mine from in a huge slab from Sprouts and cut it up to fill required quantity
- 1/2 cup + 1/2 cup white chocolate good quality white chocolate -I got mine from in a huge slab from Sprouts and cut it up to fill required quantity
- 1 cup semi sweet chocolate chips
- 1/2 cup grated beets uncooked
- 1 tablespoon peanut butter
- 1/4 cup butter softened/room temperature
Instructions
- Add the ground oats, baking powder, tapioca flour, cocoa, cane sugar, and salt to a bowl and mix well.
- Into this bowl, add the eggs, the softened butter, and vanilla and mix well
- Add 1 cup of milk chocolate into a microwave safe bowl and microwave on 30 second intervals - taking out and stirring between them - till melted (it took me 2 x 30 second intervals)
- Do the same with 1/2 cup of the white chocolate
- Add the melted white chocolate and the melted milk chocolate into the oat mix and stir
- Add in the beets, peanut butter and semi-sweet chocolate chips and stir well
- Chill dough in fridge for at least 30 minutes
- Preheat oven to 375 degrees
- Roll beet/oat/chocolate dough into balls and place on parchment lined baking tray
- Bake for 12 minutes and let cool
- When cool, melt the remaining 1/2 cup of milk chocolate and the remaining 1/2 cup of white chocolate and drizzle the cookies with these
- Enjoy
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.