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 medium beet – peeled and chopped
1 tsp vanilla extract
1 tsp raspberry extract
1 tsp baking powder
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.
JennJune 4, 2012 at 3:02 pm (11 years ago)
Well, I didn’t win, but at least I found a new healthy eating blog to read!
CatherineJune 4, 2012 at 4:45 pm (11 years ago)
So happy you found my blog, Jenn! Hopefully I will have more giveaways in the near future!
KimberlyJune 4, 2012 at 5:21 pm (11 years ago)
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.
CatherineJune 4, 2012 at 7:57 pm (11 years ago)
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
AlexisJune 4, 2012 at 6:15 pm (11 years ago)
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
CatherineJune 4, 2012 at 7:55 pm (11 years ago)
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
TanyaJune 4, 2012 at 7:16 pm (11 years ago)
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.
CatherineJune 4, 2012 at 7:54 pm (11 years ago)
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
LiliJune 4, 2012 at 9:50 pm (11 years ago)
These cookies are gorgeous! I think I will make them this week, as I happen to have beets and greek yogurt on hand. 🙂
CatherineJune 4, 2012 at 11:54 pm (11 years ago)
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
rachelleJune 6, 2012 at 9:46 am (11 years ago)
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!
CatherineJune 6, 2012 at 12:26 pm (11 years ago)
Mmmm I love greek yogurt on pancakes, and in them! Let me know if you try any new recipes!
AllieJune 18, 2012 at 1:13 pm (11 years ago)
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!
CatherineJune 18, 2012 at 1:27 pm (11 years ago)
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
KathyJune 10, 2013 at 7:40 pm (10 years ago)
Can I sub a different flour than whole wheat for your recipes? I am allergic to wheat.
dylan robertsonNovember 20, 2013 at 12:03 pm (9 years ago)
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.
JessicaJuly 18, 2014 at 10:32 am (9 years ago)
These are amazing! I am a beet lover to begin with but these were over the top. Subbed a raspberry-blackberry yogurt for the raspberry extract/vanilla yogurt and walnuts for almonds. FABULOUS!! Thank you!
My kids gobbled them up 🙂
CatherineJuly 19, 2014 at 12:45 am (9 years ago)
This is so great to hear! Thanks Jessica! xo