Chocolate Walnut Cookies - Vegan, Pink, Purple & Fabulous!

Step 1

Blend or process the oil, vanilla extract, and beets until as smooth as possible, roughly two minutes.

Step 2

Add the milk and process again, one minute more.

Step 3

If using chocolate, roughly chop into the size you would like your chunks to be (not needed if using chocolate chips). Roughly chop the walnuts,

Step 4

Add to a mixing bowl with the rest of the dry ingredients (sugar, salt, flour, baking powder, and optional raisins or cranberries) and mix until evenly distributed.

Step 5

Make a well in the dry ingredients and add the wet ingredients. Fold the dry into the wet and mix until evenly distributed. It will seem too dry at first and will take longer to mix than most doughs but keep at it and it will combine well.

Step 6

Transfer the mixing bowl to the freezer for 30 minutes, setting the oven to preheat at 350F (180C) for the last ten minutes.

Step 7

Line two large oven trays with baking parchment. Take the bowl out of the freezer and use an ice-cream scoop or a large cookie scoop to portion out six cookies onto each tray, well-spaced out, for twelve cookies total.

Step 8

Dampen your hands with water and flatten the cookies and round the sides.

Step 9

Bake between 16-19 minutes in a hot oven. 16 minutes will give a softer chewier cookie while 19 will result in a crispier cookie.

Step 10

Remove from the oven and leave to cool completely on the baking trays. To store, layer in an airtight container with baking paper between each level to prevent the cookies from sticking together.

Step 11

Enjoy! Store on the countertop for up to five days or up to 8 days in the fridge. These cookies also freeze well.