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Sweet Beet Cookies

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"I don't like beets"! That was my darling son's response when I told him I had made Sweet Beet Cookies. I thought sandwiching the word beet between sweet and cookie would serve as sufficient enough distraction for Kenya. Not so much. And since I never want to trick my kids into eating foods that are good for them and hope they learn to love them on their own, simply calling this recipe something like Red Cookies was out of the question.

But if the name itself wasn't a selling point, the site of these cookies was. As soon as Kenya actually saw them, his eyes lit up. "They're beautiful," he said. "I love beets!" As Kenya will now attest, not only are these cookies gorgeous, perfectly sweet and super crunchy, they're also packed with folates and vitamin C. They're the kind of treats that make everyone happy. Beet that!


We used this to make this recipe:

Sweet Beet Cookies  (Makes about (50) 1 inch square cookies)

  • Prep Time: 10 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
"I don't like beets"! That was my darling son's response when I told him I had made Sweet Beet Cookies. I thought sandwiching the word beet between sweet and cookie would serve as sufficient enough distraction for Kenya. Not so much. And since I never...

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup raw beets, shredded fine*
  • 2 tablespoons oil

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Combine the first four ingredients and stir to combine.
  3. 3. Using your hands, add the beets to the flour mixture coating the beet pieces with the flour.
  4. 4. Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
  5. 5. Form the smooth, sweet beet dough into a flat rectangular disk and roll it out 1/2 inch thick on parchment paper or a dry clean surface.
  6. 6. Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
  7. 7. Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.
  8. 8. Cool and serve.
  9. *You can only use RAW fine shredded beets for this recipe. Using canned beets will not work because of the thickness of the beets and they are already cooked.
  10. *These cookies are best stored on the counter in an air-tight container.
Sweet Beet Cookies

Nutrition Information

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Comments






  1. Dawn

    April 4, 2014 at 2:53 am

    I had a very different outcome for the dough. It was super gooey in texture, stuck to my fingers, parchment and i couldnt get it to thicken into a pastey dough. I couldnt shape it at all. The “cookie” had a rough crunchy exterior and a soft chewy bread-like interior. This is the same for the apple-cinnamon sticks and it baffles me! I grated the beets following your measurement using a pyrex cup. The taste is awesome though and my toddler loves them but Please tell me what could have gone wrong with my dough.

  2. Raeanne

    March 27, 2014 at 8:40 am

    Just made these. I used coconut oil and the dough was very wet. Needless to say, I couldn’t cut them into fun shapes. But I just made balls and they turned out ok. My daughter (although only 2) needs them a bit sweeter so I drizzled honey on top! Will definitely make these again for my 10 month old in a few months!

  3. Kate

    March 20, 2014 at 5:26 pm

    This recipe was a disaster for me. I’m glad to see I’m not the only one who had trouble.

  4. Jennifer

    February 6, 2014 at 7:28 pm

    I, too, had to add an egg but once I did that they turned out great!

  5. vandana

    January 22, 2014 at 11:15 am

    Thanks for this recipe! Will it work with a fine grater rather than microplane tool?

    • Catherine McCord

      January 22, 2014 at 11:22 am

      That should be okay. You just want to get it shredded really tiny!

      • vandana

        January 22, 2014 at 12:13 pm

        Thanks!!! I will try them tonight!

  6. vandana

    January 22, 2014 at 11:12 am

    Will these work with a fine shredder rather than microplane tool?

  7. cassandra

    December 1, 2013 at 2:24 pm

    Made this today. Used apple sauce instead of oil. Was left w powder not dough. Added more apple sauce and then it turned into sticky weirdness. I couldn’t form it at all so I globbed it onto the parchment. It’s cooking now. Where did I go wrong?

    • Catherine McCord

      December 2, 2013 at 12:16 pm

      Applesauce is a much different texture than oil. You need the oil so that it will absorb into everything which makes it form into a dough that stays together. Also make sure that you’re using fresh, raw beets from the produce section, not canned ones! Similar to this recipe: http://weelicious.com/2010/08/14/carrot-snack-sticks-program/ You need to really knead the dough well so that the oil coats and absorbs into everything!

  8. Megan

    November 1, 2013 at 3:01 pm

    Mine just stayed like loose flour and didn’t come together as dough. I still just spread it out on parchment paper and am baking it right now.

    • Megan

      November 1, 2013 at 3:20 pm

      I used olive oil for the “oil” ingredient (would be helpful to say what kinds of oils could be used). My 2 year old ate a lot of them. I thought they tasted kind of strange, but I’m just so sick of beets I guess (we got a lot from our CSA, and for me, I can only eat so many).

      • cassandra

        December 1, 2013 at 2:26 pm

        Did you add more oil? I was left with powder not dough but I used apple sauce and I then had glue.

  9. Heather Duchemin

    August 31, 2013 at 4:20 am

    Could you put the beets in the food processor or blender instead of using the grater?

    • catherine

      September 3, 2013 at 12:29 pm

      You could use the food processor with the grater attachment!

  10. Megan

    April 15, 2013 at 12:40 pm

    I made these with my 3 year old daughter and we had so much fun! Love the recipe. I’m wondering if there are any other vegetables we could use to produce a different color to make a rainbow of cookies. Like maybe sweet potato for orange or a spinach puree for green? What guidelines could you give for choosing substitutions?

    • catherine

      April 15, 2013 at 1:43 pm

      I haven’t those, but the spinach would definitely work for adding color. You might need to add a liquid, though, because spinach puree won’t come out very liquid like the beet puree does!

  11. Jen

    March 20, 2013 at 12:04 pm

    Has anyone tried these with gluten free flour?

    • Heather

      September 1, 2013 at 3:40 pm

      I’m currently trying the recipe with oat flour instead of all purpose. I googled how to convert, and it seems 140 g is equal to 1 cup. They look pretty good in the oven, we’ll see how they taste. I did add about a teaspoon more coconut oil to get the dough to hold.

      • Heather

        September 1, 2013 at 3:47 pm

        They came out a little dry, but are disappearing into my children quickly so I’ll call it a win.

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  14. Kelly

    February 16, 2013 at 5:08 pm

    Doubled the recipe using whole wheat flour and coconut oil, also added a little vanilla. It was so dry and crumbly I added 1 egg to doubled recipe so I could roll out and not have cookies falling apart. Rolled 1/4″ thick and baked 10 min. Worked out. Recently started eating more beets and love the idea of using them in cookies.

  15. Lauren

    February 12, 2013 at 12:17 am

    Just made these, came out pretty cardboardy. They were super dry – insanely dry as batter, so we added some applesauce – 3ish Tsp. Baked ‘em up…instant red cardboard. Threw a bit of the ‘ol powdered sugar/water frosting…helped a bit. Will see what the three munchkins think tomorrow…

  16. Kayla

    February 10, 2013 at 10:14 pm

    I made these today and they turned out lovely. :) I followed the recipe as written, with the following additions: 2 tbsp sugar (added just the right amount of sweetness) and 2 tbsp unsweetened applesauce (it needed the moisture). I got about 15 2-inch heart-shaped cookies. After baking for 15 mins, the cookies were chewy and rosy pink. You can taste a hint of beet, but it’s definitely not a bad taste. I drizzled a simple sugar icing over top (1 cup powdered sugar + 2 tbsp milk of choice) to dress them up and add a hit of sweetness (since they’re for a bake sale). Will definitely make again, maybe with some cinnamon and vanilla.

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  19. Amber

    September 10, 2012 at 12:57 am

    Every time I have made these my beets were very very moist, like others have commented the dough was super sticky and oily. This time I tried not using any oil at all – I was going to add a bit at a time depending on the dough, but I didn’t use any, and they came out great! I used a little more than half a cup of shredded beets , basically using up everything I had grated. I also used powdered sugar to help roll them out since it was still petty sticky.. Okay, that brings down the health factor, but I figured since I had skipped the oil it was a good trade off

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  21. catherine

    June 8, 2012 at 2:08 pm

    Yes, peel and grate!

  22. Chris B

    June 8, 2012 at 1:57 pm

    I was wondering if you have to peel the beets before you grate them or just grate them with the skin on?
    thanks!

  23. aleesha

    June 1, 2012 at 2:33 pm

    I also used half cup whole wheat flour and half cup all purpose and the dough consistency came out perfect.. i know several other people commented on dough being too sticky and oily

  24. rachel

    May 16, 2012 at 6:16 am

    Let’s see if my critics go for this…

  25. Ashley Tyndal

    May 10, 2012 at 2:59 pm

    I just made these, following the recipe exactly, and my dough was fine but the cookies turned out a mustard color, even though I used raw red beets, which were bright red. Thoughts on what I did wrong?

    • Chris

      February 3, 2014 at 10:39 pm

      Thanks for this recipe! Ginger has so many avagntades. I’m in peri-menopause and ginger and peppermint have become stapes in my diet. They keep the nausea at bay. Will have to try thing juice.L-J recently posted..

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  27. joyful8581

    February 8, 2012 at 8:41 am

    I just made these and the dough was very much like playdoh. After baking, they came out to be more like crackers! They’re still tasty, so I’ll eat them. But, my 18 month old is having problems biting into them (so he just sucks on it).

  28. Jamie

    January 20, 2012 at 9:40 pm

    I made these a few days ago and accidentally roasted the beets without realizing it said raw. Then I was doubling the recipe and, again by accident, put 4 times the beets with 2 times dry. I loved the recipe like that, very moist and cake-like. I tried again following the directions carefully and didn’t care for the crispier cookies, there wasn’t enough beet for us.

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  30. Dana

    December 27, 2011 at 9:52 am

    I made these, they are yummy. But they came out a bit too dry/tough for my 13 month old son.
    Any suggestions on how to get them softer or more moist?

    Thanks,

  31. Andrea

    December 17, 2011 at 3:56 pm

    I think I may have done something wrong. Mine only made a very small ball of dough. I rolled it out 1/4 thick and only made about 24 cookies. Any suggestions?

  32. AA

    November 9, 2011 at 8:38 am

    Some people seriously ask the dumbest questions…Where do you get raw beets? Seriously??? This recipe just doesn’t sound like it could come out without any liquid added aside from 2 T oil, you who have made it are brave!

    • Rachel

      November 13, 2011 at 6:06 am

      The only dumb questions are the ones you should ask but don’t. You should be able to get raw beets in the produce section of your grocery store. They look kind of like giant radishes or red turnips. You get a thick dough that you use a cookie cutter on. You don’t need more liquid as the beets have juice in them. I tried this with whole wheat flour and melted butter instead of the oil. And made them in the food processor with the metel chopping blade, worked great!

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  35. amy

    May 29, 2011 at 6:23 am

    Thank you for egg-free cookie recipes! It’s hard to know how to avoid egg in baked goods (especially when you are not good in the kitchen and have to have a recipe)

    • Tifany

      May 30, 2011 at 10:30 am

      I’ve had great success with substituting 1/4 c unsweetened applesauce per egg in cake and bread recipes. I’ve never tried it in cookies…someone told me it doesn’t work….

  36. Melissa

    May 7, 2011 at 2:25 am

    These were really good. For some reason our locally grown beets are not as red and a bit more juicy. So the first batch I did came out light pink. But I got some beet from the store and it was better. I added a little bit of beet powder I found to make sure the color turned out well. I also dipped the tops in a little sugar to add a little more sweet cookie flavor. 2 out of 3 kids liked these. My 2 yr old LOVES them!(I do too)

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  38. bunbunbaby

    April 23, 2011 at 9:01 pm

    Good grief these are delicious, and so easy to make!
    My picky 18 month old loves them.

    Thanks so much for sharing your recipes :)

  39. Katie

    April 2, 2011 at 12:13 pm

    I have made these twice unsuccessfully! They always come out dry and bitter. Any idea what I’m doing wrong?

    • Katie

      April 2, 2011 at 12:15 pm

      OH – and let me add, I’ve tried making them bigger, smaller, turning the heat down, leaving them in for less time, etc…

      • Jodie

        May 2, 2011 at 11:38 am

        Katie, my dough was dry and crumbly. I added at least another tbsp of oil, that seemed to help. But the result was still pretty bitter.

  40. BuddingCook

    March 7, 2011 at 9:26 pm

    Yum! Made these and at first the little one didn’t want any but this morning she had them for breakfast and asked for more! :D

  41. Ruth

    February 11, 2011 at 4:52 pm

    My son loves these cookies. In fact they are the inspiration for his valentines. Thanks

    See the valentines at Hammer & Thread

  42. Katie

    February 10, 2011 at 11:32 pm

    I have a double batch in the oven now. I thought their would be a bit more dough. I was only able to make 26- 1/4″ thick hearts (1.5-2″ hearts). I can’t wait to try them, they are for my daughters preschool class.

  43. Lily

    February 1, 2011 at 1:05 pm

    So I made these and although they were not a hit it gave me an idea to replace the beets with grated carrots and a little apple. I also added cinnamon and nutmeg (ginger would be good too)and needed less oil as the carrot/apple mixture was so moist. I used brown sugar instead of white and did a mix of 1/2 cup whole wheat flour and all purpose. I think next time I will add chopped dates or raisin too, maybe nuts too. Thanks for the recipe :)

  44. Stephanie

    January 26, 2011 at 1:58 pm

    these were a hit! I didn’t have any problems with the dough- I wonder if people aren’t mixing the beets with the dry stuff thoroughly enough before adding the oil? I think I had mine a bit too thick (but they were super yummy anyway!). I rolled them out and used a pizza cutter to cut my squares. It took just seconds to do it!

    My 5 year old was having left over birthday cake when these cake out of the oven. He abandoned his cake when he saw the pretty colored cookies… he had a few of them for dessert instead and proclaimed them the best ever! :D

  45. Cynthia

    December 3, 2010 at 12:11 pm

    I love the idea of these cookies. I’m always looking for healthy snack options that I can take when we’re out. The first time I tried them I didn’t love the way they came out. I think I couldn’t get the beets shredded fine enough and it was such a mess. The second time around I pureed the fresh beets and made a few alterations to the recipe. I added agave nector instead of sugar. I used a load of oat flour instead of AP until I got the desired consistancy. Then added a lot of old fashioned oats and a handful of raisins. I used half oil and half butter. Instead of rolling out the dough I made balls and did a thumbprint shape cookie. This time they came out delicious!!!! I mean wee-licious!!!

  46. Christy

    November 12, 2010 at 10:57 pm

    These are strangely addictive! Thank you for the recipe!

  47. Trista

    November 5, 2010 at 2:09 pm

    I made these cookies a few weeks ago and used my Microplane Coarse Grater and they turned out great. I noticed that you used the Medium Ribbon Grater, so I tried that this morning. Although I thought the consistency of the beets would be better for the recipe, I could not get the dough to come together without adding extra oil. So I decided to make another batch (to put in the freezer for lunches), but used my food processor instead. I used the shredding disk to basically julienne the beets, then I take them out and use the food processing blade shred them. This is how I shred the carrots for the carrot snack sticks and it has always come out perfectly.
    BTW- my 14 month old can not get enough of these cookies!!

  48. Anna

    November 4, 2010 at 10:30 pm

    I tried these tonight & they were great. I will admit, I had to google “beet” because I have only ever seen them in a can. Sad, I know.
    My 2 yr old and I gobbled them up. He said he wanted cookies before dinner & I didn’t feel bad about giving him a few of these :) I had watched the video about the carrot snack sticks & it could easily be applied to these as well. Yum, thanks!

  49. Jamie R

    November 4, 2010 at 3:55 pm

    We tried this today and it was great! I think the key is to really get in there with your hands and knead it! We used whole wheat pastry flour, brown sugar, and then added some cinnamon and some vanilla. They were very tasty and my 2 year old asked for more, which was cool! I used 1 large organic beet and they turned out a lovely deep purple magenta color. Thanks! This was fun – and I have never worked with beets before, so it was also inspiring :)

  50. Anna

    November 2, 2010 at 8:13 am

    This recipe is truely amazing! But i did have some problems. While baking the cookies lost their colour. The result was a very light almost orange colour, in the centre a little pink. Any ideas what i did wrong?

    • catherine

      November 2, 2010 at 5:07 pm

      You didn’t do anything wrong, it was probably the beet! haha

  51. Vanessa

    October 24, 2010 at 2:43 pm

    Thank you for this recipe. I received a few beets in my CSA basket and was wondering what to do with them. I had just enough to make these cookies. They did come out a bit crispy, but I think it was due to them being to thin when we rolled them out. My girls, 1 and 2, are eating them and that’s all that matters. :)

  52. Ali

    October 20, 2010 at 1:52 pm

    I was a skeptic, but these cookies are pretty wonderful. My kids love them. I coarsely shredded the beet and then had problems forming the dough. I threw the whole mix into the food processor and pulsed it for 30-45 seconds. I added a bit of water and alittle extra oil. We formed the dough into balls and the kids pressed them flat. I’m so pleased with the results.

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  54. Roshi

    October 14, 2010 at 4:30 am

    I love your recipies, and my 16 month old especially loved this one! They were a little too beet-y for my taste but I’m going to try them with some vanilla essence.
    My son also loved the carrot sticks, thanks for the great snack ideas!

  55. Amy

    September 30, 2010 at 4:04 pm

    I just made these cookies. They turned out great, but do have a taste and texture that makes them more savory than sweet. More like a scone or sweet biscuit than a cookie. I still like them, though. As a cookie, they might be great with some cocoa (I’ll have to try the one person’s recommendation that posted earlier).

    I’ll see what my kids think (ages 6, 4, 2). They absolutely LOVED the carrot snack sticks, by the way!

  56. Lisa

    September 29, 2010 at 9:49 pm

    I just made these cookies this evening while my little one napped. They were amazing! I say “were” because they are all gone! They were perfectly sweet and crunchy. I think I will be making another batch tomorrow!

  57. Jennifer

    September 29, 2010 at 4:02 pm

    A Pizza cutter works great to cut these, we cut into squares and diamond shapes. I tried cookie cutters but the stringiness of the shredded beets was not making it easy for the cookie cutters to cut all the way through the dough. Add a bit of vanilla extract and 1/2 teaspoon of cinnamon. Great after school snack!

  58. Karissa

    September 29, 2010 at 1:33 pm

    Catherine – These cookies are fabulous!! I added a little vanilla, enough water to really make the dough come together and then worked the dough for about 5 minutes or so. They came out so beautiful and actually, slightly chewy, which is how we like our cookies. I only got about 18 cookies out of the dough, but I probably just rolled them too thick. Thank you SO much for this great recipe!
    I am now making baked beet chips with my leftover beets. YUM!

    • catherine

      September 30, 2010 at 2:20 pm

      Let me know how your beets chips come out! :) What did you bake them at? I can’t get mine to get crispy!

      • Karissa

        September 30, 2010 at 7:10 pm

        The beet chips actually came out great! I spread them in one layer (after slicing with the mandolin) on a Silpat and baked at 220 for 25-30 minutes, depending on how they looked, and then flipped and baked for about 25 minutes more. They came out a little “bendy” but as they sat at room temp, they really crisped up. They weren’t AS crispy as the Sweet Potato Chips I made with them, but they weren’t chewy.

  59. carly

    September 27, 2010 at 4:23 pm

    These turned out pretty good. Very faint beet taste. I’ve never eaten beets before, and the whole time I was mixing it, I was thinking “this smells like dirt! hope it doesn’t taste that way!” But tasted (and smelled) good in the end. Will probably add vanilla next time. After working the crumbly dough for about 10 min. it was starting to come together, but kept falling apart. I added about 1tsp. more oil, tried that, then added about 1 T or so water to get it to stick together. Worked out well. Only cooked 10min. since my oven cooks hot.

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  61. Amber

    September 8, 2010 at 4:28 pm

    Hmmmm…might my comment on the carrot sticks recipe have inspired this one? ;) Happy to see a slightly adapted option for beet crackers. I’ll give it a shot! (I did do beets in the carrot recipe and they weren’t bad, but I bet a cookie will be more appropriate.)

  62. HS

    September 7, 2010 at 7:31 am

    I SOOOO wanted to like these – i made the recipe to a T – they turned out so nice! even put sprinkles on top (and took a picture)…but after tasting them – i must say – they were just eh – ok. And my husband who likes beets was so excited to eat them but his response was – they taste like the dirt of the beet instead of the beet…LOL
    and yes – i did peel them first :) i used the food processor but had to shred then chop them to get it fine enough…
    well – it was a good attempt here! but guess we’ll have to pass – maybe the carrot sticks are more up our alley – i’ll try those next. still love all the recipes!
    thanks~
    heather

  63. Michelle

    September 6, 2010 at 11:38 pm

    Can you double this recipe?
    Thanks

    • catherine

      September 7, 2010 at 12:48 pm

      Yes you can :)

  64. Ainsley

    September 5, 2010 at 8:09 am

    Mine were a dry flour-y mess too…I wonder if the consistency depends on the juiciness of the beet. I added an egg and it helped, but they came out like a dry white cookie with pieces of shredded beet in it. I loved them, my daughter mostly liked them. My husband politely tried them and then suggested they were like eating evil.

  65. Laura

    September 1, 2010 at 1:28 pm

    Yay! Just finished my first batch (honestly, out of morbid curiosity-there are few things I refuse to eat, and beets is one of them!) and I’m in love! I replaced 1/2 cup APF with 1/2 cup ww pastry flour, and I used coconut oil, which added another dimension to the flavor. Sooo good, I’m truly amazed. I think next batch I’ll add raisins too. Although, after watching your carrot snack sticks vid, I realize I should have shredded my beets a bit finer. The cookies have a coarser texture which is fine for me, but I’m betting the kids will like them better if they’re a little smoother. We’ll find out soon, the bus drops the school kids off in an hour and naptime will be over around then as well :) We’ll be rocking that beet (cookie)!

  66. Michelle

    September 1, 2010 at 8:44 am

    Catherine, have you tried to use the dough hook on a stand mixer to work the dough? I haven’t tried these cookies yet but was wondering if it would speed up the process. Thanks!

    • catherine

      September 2, 2010 at 5:20 pm

      no, this is one of those doughs that you really need to work with your hands and have fun! :)

    • Michelle

      September 1, 2010 at 2:32 pm

      I just made these and the bottoms were burnt after only 12 mins. I may have overworked the dough because they were very tough or maybe its because they cooked so fast.

      • catherine

        September 2, 2010 at 3:22 pm

        Your oven also maybe set too high for the temp since every oven is different and could be a bit off. Try lowering the temp by 10-25 degrees and see how they turn out – you can’t really over work this dough. When they come out, they will have the same consistency like the carrot snack sticks – kind of like crackers but a little more softer.

  67. Jill W

    August 27, 2010 at 7:37 am

    Beets, I meant beets :) lol

  68. Jill W

    August 27, 2010 at 7:36 am

    Made them yesterday with fresh beats from the farmer’s market, my daughter loved them! The cookies themselves didn’t really have much taste, so I added a light glaze to the top. Yummy! Didn’t have any trouble with the dough, I think the trick it to keep working with it until it comes together. It took awhile but it worked!

  69. Kristen H

    August 24, 2010 at 2:53 pm

    Thanks for the great recipe. My cookies are baking in the oven and my sweet 11 month old is sleeping right now! Can’t wait to see if he likes these tonight. I am just starting to explore cooking and baking, so i am really enthusiastic about your website. I will keep following your site! Thanks!

    PS. I actually used cooked beets we had for our LO for table foods, and used them after i read they should be raw! oops! They may turn out ok, so we’ll see! Now that’s learning for me!!!

    • Joy

      October 6, 2010 at 10:56 am

      I am curious how yours turned out with the leftovers…. I am in a similar situation and not quite brave enough to try

  70. jess

    August 24, 2010 at 8:54 am

    Hmmm, mine are really beety flavored. Dunno if we like them, maybe when they’re completely cooled. They sure look pretty, though!

  71. Casey

    August 23, 2010 at 12:43 pm

    I made these today with my 4 1/2 year old and we both LOVED them. I am sure my 23 month old will devious them when he wakes from his nap. I think next time I might cut down on some of the sugar because they seem a tad bit too sweet. I also had to add an extra T of flour and 2 T of water to the dough to make it form. My beets weren’t very juicy so I think that was the problem. A great recipe!!

  72. Laura

    August 22, 2010 at 9:30 pm

    I tried making these today, and they just didn’t work for me at all. I followed the recipe exactly, and even used a grater similar to the one you posted, but I ended up with something more like flour-coated shreds than a smooth dough. We added water until it became more like a dough, but when I baked them it tasted & felt more like a biscuit with beets inside than a cookie. Any thoughts? I want to try again with these, as they are super cute and sound delicious. Thank you!!

    • catherine

      August 23, 2010 at 3:54 pm

      Have you seen the video for carrot snack sticks? This recipe is very similar to it. http://weelicious.com/2010/08/14/carrot-snack-sticks-program/ Did you put in the 2 tbsp of oil? You really have to be patient with the dough and your outcome was exactly how they are supposed to be. They are crisp and little soft in the middle but are a little crackery.

      • Laura

        August 23, 2010 at 4:47 pm

        Yes, I followed the recipe exactly, including the oil. I did watch the video last night & was amazed at how that dough turned out, especially given the similarities in the two recipes. I’m going to try again; I think you took longer on mixing in the oil than I did, which I think is important. Thanks for the reply! I was seriously bummed when these didn’t turn out for me, but I’m not done with them yet! :)

  73. Janine

    August 19, 2010 at 3:46 pm

    hi! i know you used a grater to grate the beets, but would a food processor work as well?
    janine

    • catherine

      August 20, 2010 at 5:14 pm

      The food processor will make it more wet and it won’t work right. The best results are with a grater :)

      • Janine

        August 23, 2010 at 8:08 pm

        thank you.

        • Carolyn

          August 26, 2010 at 9:13 pm

          I used a food processor and they worked really well (although I did have to add an extra Tbsp of Oil) but they were tasty and my 19 month old and 3 year old loved them.

        • Avigayil

          September 8, 2010 at 2:16 am

          Thanks, I just tried this with the food processor and thanks to your comment it was not a total flop!

  74. Becky

    August 19, 2010 at 7:52 am

    I made these last night. They were more like a cracker than a cookie, not very moist….however I still could eat the entire batch myself if I wanted to. I tried icing them with the mini vanilla cupcake icing I had left over from making my son’s birthday cupecakes. It was really good. I think I will try the reciepe again and put a little vanilla in it like one of the moms above mentioned. Also I think I am going to make the cookies bigger so maybe the ceter will be moister and only the edges chewy. I don’t think my 1 year old could chew these I made last night.

  75. Julie

    August 18, 2010 at 8:16 pm

    I don’t love beets but these cookies were pretty good. Mine had a slight beet taste at the end but no where near if you were to eat a plain beet. Mine were also a little soft in the middle still so maybe cooking them a little longer would have taken all the beet taste. I also tried to make them using a cookie press bc I didn’t have any really small cookie cutters–not a good idea. The dough was too dense.

  76. Tutorgal

    August 18, 2010 at 3:00 pm

    My 4 yr old and I made these today. What a wonderful way to introduce beets! I have to say, I followed the recipe exactly and had a pretty hard time getting a dough that was rollable. It was the consistency of bubble gum! We tried to cut with simple cookie cutters but when transferred to the cookie sheet the shapes just looked like blobs. But they baked well and my daughter loved them! Nice and pink, a little sweet (a lot like a scone or drop biscuit), the taste was very subtle. We got maybe 30 thumb-sized cookies. Thanks for the recipe!

  77. kay

    August 18, 2010 at 11:25 am

    I’ve never worked with raw beets. Do you peel them first and then shred them? About how many beets do I need to buy to make 1/2 cup shredded?
    Thanks.

    • catherine

      August 18, 2010 at 4:53 pm

      I only used up half of 1 beet. You just peel and grate :)

      • goebs02

        October 24, 2010 at 9:42 am

        Hmmm that is interesting. I ended up needing 2 beets to get half a cup and I had the same problem as someone else posted that they came up as very oily before baking and very hard/crunchy after baking. Perhaps I am shredding them incorrectly? Help!

        • catherine

          October 25, 2010 at 2:46 pm

          Are you using a Microplane to shred them? Your beets might have been small. These “cookies” have a cracker consistency. Also your beets may have had too much moisture so you may have not needed the extra tbsp of oil. Every beet is different in its moisture and size.

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  79. Sarah

    August 17, 2010 at 10:32 pm

    My dough is too crumbly and doesn’t come together smooth. I’ve had the same problem with other recipes like the carrot snack sticks, they just taste flour-y

  80. Courtney

    August 17, 2010 at 10:31 pm

    I made them tonight and love them! I used 1/2 cup of whole wheat and 1/2 cup of APF. Thank you so much for another healthy recipe.

  81. Banter

    August 17, 2010 at 8:48 pm

    I’m wondering if you might have tried these cookies with something other than all purpose flour? I’d love a gluten free recipe along these lines and may try to figure out a sub combo if somebody else hasn’t given this a try. Thanks for the idea!

    • catherine

      August 18, 2010 at 5:11 pm

      Haven’t tested it with another flour but if you do let me know how it goes, I will test them out again too :)

      • Sylvia

        August 28, 2010 at 3:08 pm

        I’m actually planning to make them with a GF AP flour substitute tomorrow. I’ll let you know how they go! I love that they’re already dairy and egg free, since my kids have allergies to them.

  82. Gretchen

    August 17, 2010 at 4:51 pm

    Variation: Red Velvet Cookies

    Use 3 1/2 Tbs sugar instead of 2
    Add 3 Tbs cocoa
    Add 1/2 tsp vanilla with the beets

    Bake at 375.

    Didn’t work for my picky eater. Other kids liked them.

  83. Joan

    August 17, 2010 at 1:11 pm

    I made these yesterday and it was DELICIOUS!!! My husband who does not like beets at all, ate a bunch of them! I would make them again and again! Thank you very much!!!

  84. Mitzi

    August 16, 2010 at 10:11 pm

    Made these today and both my 22 month old and I loved them. The beet flavor was not too strong and they were just sweet enough. I used pureed beets because that’s what I had in the freezer… It worked fine with the addition of a couple more tablespoons of flour. Thanks for posting!

  85. Carrie

    August 16, 2010 at 6:56 pm

    Where do you get raw beets?

    • catherine

      August 17, 2010 at 12:41 pm

      They are in the produce section of your grocery store :)

  86. shauna

    August 16, 2010 at 2:37 pm

    Can you substitute brown sugar, maple syrup, or honey in this recipe? Which would be the healthiest alternative and how much would I use?

    Thanks!! I love trying your recipes for my 16 month old who now does not like to eat veggies.

    • Ileana

      April 17, 2012 at 3:30 pm

      I recently read on an Ayurvedic website “raw honey is nectar, cooked honey is poison”. So i stopped using honey in cooked recipes.
      About maple syrup – i’d think it’s ok. This syrup is made by boiling the juice, right? So it’s cooked to begin with.
      Brown sugar should be ok too … once in a while, as some say “sugar is sugar is sugar”. Oh well. :)
      I’ll make it with 2 T of sugar first, to see how it tastes, then i’ll try with less and less and who knows, maybe i’ll end up with no sugar at all.

    • catherine

      August 17, 2010 at 12:44 pm

      You can use any type of sugar like white or brown, as for maple syrup or honey, haven’t tested it with them so I wouldn’t be able to tell you. Let me know what you use :)

  87. Julie

    August 16, 2010 at 1:50 pm

    I might be able to get away with making these for my children. Sweet beet is a common nickname I give to my children! So they will naturally just think it is a cookie named after them! The color is very attractive as well!!

  88. Leanne

    August 16, 2010 at 12:58 pm

    Can you use golden beets or do they have to be red beets?

    • catherine

      August 17, 2010 at 12:45 pm

      You can use either :)

  89. Sarah

    August 16, 2010 at 12:04 pm

    I’m trying to make these right now and the dough is a big, oily mess. It’s more like a cross between a batter and dough and there’s no way I’ll be able to make actual shapes from it. I followed the recipe – any ideas? I think I’ll try adding some more flour and see how it goes.

    • catherine

      August 16, 2010 at 12:18 pm

      Did you use 2 Tbsp of oil? And did you use raw shredded beets?

      • Sarah

        August 16, 2010 at 7:18 pm

        Yep, 2 T oil and raw, finely shredded beets. I think maybe the beets were too juicy or something? It was strange. I ended up adding an extra 1/4 cup flour to get to the right consistency. Sadly though, we didn’t like them. :( I made a second batch, but I made some changes and they tasted better (although not great so this must just be a recipe that isn’t to our tastes – I love the idea and color a lot though). For my second batch, I used cold butter instead of oil and cut/rubbed that into the flour mixture. Then I added the beets and the dough almost came together, so I added a teaspoon or so of vanilla extract and then the dough was complete. I enjoyed the vanilla flavor in there as without the vanilla it tasted quite “beet-y”. Nevermind, just not for us, but I still love Weelicious and I’m sure others will no doubt love the cookies! :)

        • catherine

          August 17, 2010 at 12:40 pm

          Hmm, thats interesting, I don’t know what it could have been since I did not have that problem at all. I’m glad you tested it different ingredients though, adding vanilla is such a good idea!

        • Sarah

          August 17, 2010 at 8:00 pm

          Well, I guess I spoke too soon. My 16-month old wouldn’t eat them yesterday, but today I packed some in his lunch to see what happened – his teachers said he gobbled them up and when he saw them when we got home he asked for more! =)

  90. Shannon

    August 16, 2010 at 11:59 am

    YUM

  91. Valerie

    August 16, 2010 at 6:09 am

    Can I replace the AP flour with whole wheat flour or WW pastry flour?

    • catherine

      August 16, 2010 at 12:29 pm

      Whole Wheat may be a little too dense for this recipe, for best results use AP

      • Jennifer

        September 29, 2010 at 3:52 pm

        I used whole wheat pastry flour and they came out perfect! I also added a sprinkle of cinnamon, my kids loved them (ages 10, 8, and 5)

  92. Larissa

    August 16, 2010 at 5:24 am

    This sounds great! I’ve been looking for something interesting to do with beets for a while. Thanks! How do you store them? Do they have to be refrigerated because of the beets or can they stay out in a cookie jar for a week?

    • catherine

      August 16, 2010 at 12:29 pm

      I keep them in an air-tight container on the counter and they are great!

  93. Tiphanie

    August 16, 2010 at 4:05 am

    This looks so interesting… I must try it- I love beets! I have a question, though… do you use canned beets or fresh? And if they’re fresh, do you cook them first, or shred them raw? Thank you!

    • leeanna

      August 16, 2010 at 7:13 am

      wondering the same thing. If fresh are they cooked or raw beets?

      • catherine

        August 16, 2010 at 12:29 pm

        they are raw beets :)

      • Kathleen

        August 16, 2010 at 8:33 am

        When Catherine answered questions about this recipe on facebook she said she used RAW beets. Can’t WAIT to make these!