Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cups whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup butter
  • 1/2 cup cocoa
  • 1 -398 ml/140z can can beets (drained and pureed)
  • 1/2 cup white granulated sugar
  • 1 1/2 cup packed brown sugar
  • 2/3 cup plain non fat greek yogurt
  • 1 tsp vanilla

Instruction

  • Preheat oven to 350°. Spray cookie sheet with non- stick cooking spray
  • In mixing bowl, combine flour, baking soda, cocoa and salt; set aside.
  • Melt butter in a large saucepan over medium heat. Remove from heat; add sugars (mixture will resemble coarse sand).
  • Add yogurt and vanilla and drained and pureed beets to saucepan, stirring to combine.
  • Add flour mixture, stirring until moist.
  • Take the amount of a heaping tablespoon and form into balls. Then press down gently with a fork. Spread 2 inches apart onto prepared baking sheets.
  • Bake at 350° for 12- 15 minutes or until almost set (and lightly browned on bottom). Cool on pans 3 to 5 minutes or until firm to the touch.
  • Remove cookies from pans; cool on wire racks. The cookies will have a cakey texture