Congratulations to RFFMBT reader: Kimberly, winner of the Chobani Giveaway!

All of the submissions looked so delicious, and I had such a hard time selecting just one winner! Kimberly’s Healthy Beet Cookies were so innovative and creative that I just had to give them a try. I love that her recipe doesn’t contain any added sugar or oil, making them totally rabbit food approved! I have to say that these are probably the prettiest cookies I have ever seen. The bright fuchsia color is absolutely stunning, and I enjoyed the warm flavor with earthy notes. What show stoppers! Thank you for your awesome recipe, Kimberly! Check your email for details about receiving your prize!

Thank you to Chobani and everyone who entered the giveaway, I loved everyone’s fabulous combinations and healthy recipes containing Greek yogurt!
Hopefully I will have the opportunity to host some more giveaways in the future!

Healthy Beet Cookies
Recipe By: Kimberly
Makes 24 cookies 

6 oz 0% Vanilla Chobani Greek Yogurt
3/4 cup whole wheat flour
1/2 cup unsweetened shredded coconut
1 egg
1 medium beet – peeled and chopped
1 tsp vanilla extract
1 tsp raspberry extract
1 tsp baking powder

Topping
1/4 cup unsweetened shredded coconut
10 unsalted roasted almonds – ground
24 dark chocolate covered almonds

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or lightly coat baking sheet with nonstick cooking spray.
Combine chopped beet, egg, and extracts in a high powered blender or food processor and blend thoroughly until there are no beet bits leftover. Add yogurt and continue blending until completely combined. In a separate bowl combine flour and baking powder. Pour beet and yogurt mixture into flour mixture, followed by ½ cup raw shredded coconut. Stir until the batter is well combined. Place batter in the freezer for about 15 minutes so it can set and be more manageable. While the batter cools in the freezer, grind almonds in a blender or food processor. After the almonds are ground, combine in a bowl with ¼ cup coconut. Remove batter from the freezer, and spoon dough into 1in wide balls and dip in almond and coconut mixture. Place each ball onto a cookie sheet and lightly flatten with fingers. Bake for 10 minutes. After removing from the oven, instantly push a dark chocolate almond on top of each cookie. Allow cookies to cool before consuming.

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16 Responses so far.

  1. Well, I didn’t win, but at least I found a new healthy eating blog to read!

    Response from Jenn
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    • So happy you found my blog, Jenn! Hopefully I will have more giveaways in the near future!

      Response from Catherine
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  2. Thanks so much for choosing my recipe! They’re really unique cookies, and yours turned out beautifully. If you want something a little different you can go with golden beets and switch out the vanilla Chobani for peach, and switch out the raspberry extract for peach or orange extract. If you make one batch with red beets and one with golden it would make a beautiful healthy cookie tray.

    Thanks again Catherine. Your blog is fantastic, I’m thrilled that I found it.

    Response from Kimberly
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    • You deserve it Kimberly, your recipe was so creative! I LOVE your new flavor swap ideas, I am definitely trying the peach/orange combination for my next batch of cookies! I cannot wait for you to receive your prize from Chobani and see what other fun things you come up with :) Congratulations! Health & Happiness xo

      Response from Catherine
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  3. I just stumbled on your blog yesterday and I haven’t been able to stop reading it! As someone who has struggled with weight loss and eating disorders, I find your story very inspiring. I can’t wait to try your yummy looking, veg-friendly recipes (esp. the black bean burgers)! Thank you

    Response from Alexis
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    • Alexis, I am so happy that you found my blog! Thank you so much for reading, it means so much to me! Health & Happiness xo

      Response from Catherine
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  4. I made these cookies and the raw bites today and both were delicious! I bought a bunch of beets at the farmer’s market on Friday and was looking for a way to use them and this was perfect! I will definitely be making these cookies again and again. The only substitution I made was that I’d already cooked my beets in some water and stevia for a half hour to soften and sweeten them a tad and my batter was initially a little runnier, so I added another half cup of whole wheat flour and I used strawberry Greek yogurt since that’s what I had on hand.

    Response from Tanya
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    • This is so exciting, I cannot believe you already made the beet cookies! I am so glad that you enjoyed them. They may sound a bit intimidating, but taste so yummy!
      I love the swaps that you made! Kimberly also had some great flavor swap ideas that I want to try for my next batch of cookies :) Health & Happiness xo

      Response from Catherine
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  5. These cookies are gorgeous! I think I will make them this week, as I happen to have beets and greek yogurt on hand. :)

    Response from Lili
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    • Definitely give them a try! They are really unique! I want to try the peach Greek yogurt and orange extract for the next batch that I make And maybe some dark chocolate chips! mmmm Let me know how they turn out! Health & Happiness xo

      Response from Catherine
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  6. so happy to have stumbled upon your blog this morning! i have been topping my pancakes with greek yogurt and strawberries, but i’m definitely going to have to try some of the other recipes on here with the yogurt!

    Response from rachelle
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    • Mmmm I love greek yogurt on pancakes, and in them! Let me know if you try any new recipes!

      Response from Catherine
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  7. These look delish!

    ps- Love your blog! Embarking on my own healthy living journey, and it’s easy to feel all alone sometimes! Blogs like yours are so encouraging, so thank you!

    Response from Allie
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    • Thank you so much Allie! You are definitely not alone on your journey! Keep checking back for more healthy cooking and baking ideas! Health & Happiness xo

      Response from Catherine
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  8. Can I sub a different flour than whole wheat for your recipes? I am allergic to wheat.

    Response from Kathy
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  9. Fantastic recipe! We have a math show which teaches pre-algebra. We are thinking of using this recipe to teach proportions. We wanted to share a healthy cookie recipe with kids. One question, one of our hosts has a gluten allergy, we were thinking of swapping the whole wheat flour with rice flour. (or oat flour) What do you think?

    Can’t wait to make them.

    Best,

    Dylan.
    http://www.youtube.com/pbsmathclub

    Response from dylan robertson
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