Sweet Beet Cookies


"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!

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

Prep Time: 10 mins Cook Time: 15 mins

egg free

nut free

dairy free

Ingredients

  • 1 Cup all purpose flour
  • 1/2 Tsp baking powder
  • 2 Tbsp Sugar
  • 1/4 Tsp kosher salt
  • 1/2 Cup Raw Beets, shredded fine*
  • 2 Tbsp oil

Preparation

1. Preheat oven to 400 degrees.

2. Combine the first four ingredients and stir to combine.

3. Using your hands, add the beets to the flour mixture coating the beet pieces with the flour.

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. 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. Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.

7. Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.

8. Cool and serve.

*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.

*These cookies are best stored on the counter in an air-tight container.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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63 comments

  • Vanessa

    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. :)

    leave a comment

  • Anna

    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?

    leave a comment

    • Catherine

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

      leave a comment

  • Jamie R

    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 :)

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  • Anna

    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!

    leave a comment

  • Trista

    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!!

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  • Christy

    These are strangely addictive! Thank you for the recipe!

    leave a comment

  • Cynthia

    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!!!

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  • Stephanie

    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

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  • Lily

    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 :)

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  • Katie

    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.

    leave a comment

  • Ruth

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

    See the valentines at <a href=\"http://hammerandthread.blogspot.com/2011/02/my-heart-beets.html\" rel=\"nofollow\">Hammer &amp; Thread</a>

    leave a comment

  • BuddingCook

    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

    leave a comment

  • Katie

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

    leave a comment

    • Katie

      OH - and let me add, I've tried making them bigger, smaller, turning the heat down, leaving them in for less time, etc...

      leave a comment

  • Bunbunbaby

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

    Thanks so much for sharing your recipes :)

    leave a comment

  • Melissa

    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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  • Amy

    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)

    leave a comment

    • Tifany

      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....

      leave a comment

  • Healthy Eating Recipes Starts By Making Nutritious Recipes In Your Own Home From Great Quality Ingredients. Discover Out Further Information About Healthy Eating recipes, Different foods, The Nutrients That Includes And The Health Advantages That This Bri

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  • Felgi Aluminiowe

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    [...]Weelicious ™ &#8211; Fast, Easy &amp; Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! &raquo; Blog Archive &raquo; Sweet Beet Cookies[...]...

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  • AA

    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!

    leave a comment

    • Rachel

      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!

      leave a comment

  • Andrea

    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?

    leave a comment

  • Dana

    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,

    leave a comment

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  • Jamie

    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.

    leave a comment

  • joyful8581

    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).

    leave a comment

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  • Rachel

    Let's see if my critics go for this...

    leave a comment

  • Aleesha

    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

    leave a comment

  • Chris B

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

    leave a comment

  • Catherine

    Yes, peel and grate!

    leave a comment

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  • Amber

    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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  • Kayla

    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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  • Lauren

    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...

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  • Kelly

    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.

    leave a comment

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  • Megan

    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?

    leave a comment

    • Catherine

      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!

      leave a comment

    • Tracy

      Caryn\\carrot juice is a great substitute for orange color. It doesn't have a whole lot of taste to it either

      leave a comment

  • Heather Duchemin

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

    leave a comment

    • Catherine

      You could use the food processor with the grater attachment!

      leave a comment

  • Megan

    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.

    leave a comment

    • Megan

      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).

      leave a comment

  • Cassandra

    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?

    leave a comment

    • Catherine McCord

      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://b12.ba4.myftpupload.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!

      leave a comment

  • Vandana

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

    leave a comment

  • Vandana

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

    leave a comment

    • Catherine McCord

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

      leave a comment

  • Jennifer

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

    leave a comment

  • Kate

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

    leave a comment

  • Raeanne

    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!

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  • Dawn

    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.

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  • Erika

    Made these today with my 3 year old. We had a blast making them and they turned out delicious! Used coconut oil for the oil. Did have to knead quite a bit but then dough came together nicely; very moist. Can't imagine I could have gotten 50 cookies out of this but we cut ours into shapes. Almost ate them all in one day! My daughter started out today screaming at me \"I hate beets!\" After just one cookie \"I like beets!\" Thank you!!!

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  • Clara

    Delicious and Hilarious Recipe - All enjoyed the cookies including my daughter. All the adults though oddly enough hesitantly tried them and said they don't like beets but they like these cookies. Thanks!

    leave a comment

  • Joy B

    I had been wanting to try these for so long but didn't want to use the wheat flour for my baby. I recently have been using buckwheat flour as a GF option for the family so I thought I'd give it a go ... it works!
    Just sub 1/1 buckwheat flour for the wheat flour and add an egg. I added an egg because the buckwheat tends to be a finer, heavier flour and I needed moisture. All my kids love them! I'll be making these again :)

    leave a comment

  • Sheila Williams

    I love this recipe.. My cookies turned out perfect.. I juiced beets &amp; apples first. Then put the pulp into my vitamix. i used canola oil b/c thats what I had..

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  • Faith

    Thanks for the recipe! My beet cookies came out great, can't wait to make some more before the holidays. I used melted coconut oil as my oil of choice, and changed nothing else. Might try adding peppermint next time.

    leave a comment

  • Sarah

    I just made these and, much to my shock, they were a hit with my two year old! She helped me cut them into fun shapes and was so excited to eat them!

    The recipe does make a fairly small ball of dough and my dough was pretty elastic so it was hard to keep it stretched out to 1/2\" thick long enough to cut it, so I didn't get a ton of cookies from the recipe, but it would be easy peasy to double it.

    When I was mixing my dough, I started to think I wasn't ever going to get it to come together as more than a crumbly mess, but I ended up squeezing handfuls of it at a time to get the beets to give up a little moisture and then it was easy to get it into a big ball. Thanks for the recipe. I'm thrilled to have another vegetable I can put on my \"My Kid Will Eat This\" list!

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