Pretty in Pink Cookies

Pretty in Pink CookiesI spent half of Sunday afternoon deciding what to do with the beets from our harvest box. I knew I wanted to bake with them, and had actually roasted them on Saturday. I saw a blog post about making bread in the crock pot that sounded interesting. But, I on call, and was afraid that I would get the bread started and then have to go out and make a patient visit. Cookies seemed to be a much safer choice. (Though, in the end, I didn’t end up getting called.) I found this recipe for pumpkin cookies from The Post Punk Kitchen and thought it would easily adapt. I got a big, unsolicited, “These are really good,” from my husband, and I hope you will like them, too.

Pretty in Pink Cookies
Recipe type: Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
  • 2 cups flour
  • 1⅓ cups oatmeal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1⅓ cup sugar (Might try less next time.)
  • ⅔ cup canola oil
  • 2 tablespoons molasses
  • 1 cup pureed roasted beats
  • 1 teaspoon vanilla
  • 1 cup walnuts, chopped
  • ½ cup dried cranberries
  1. Preheat oven to 350 degrees. Spray 2 cookie sheets with non-stick cooking spray.
  2. Combine flour, oatmeal, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Cream sugar and oil, add molasses, beets, vanilla and mix well. Slowly stir in flour mixture. Add nuts and dried cranberries. Stir to combine.
  4. Drop teaspoons of dough onto cookie sheet. Bake for 16 minutes, turning sheets and rotating pans halfway through. Cool on wire rack.
  5. These taste much better after cooling thoroughly.

Happy eating!


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