Chocolate Chip Fudge Brownie Cookies (gluten-free, vegan)

There’s a hidden veggie in these cookies. But no one needs to know. Can you guess what it is? Ok, I’ll tell you. But you have to promise to keep it a secret.

Pinky promise?


The secret veggie, oats and honey (i.e. no refined sugars or artificial ingredients) make these cookies healthy enough to eat for breakfast (they are gluten-free, and there’s an easy way to make the recipe vegan too!)

So what’s the secret?

It’s beets.

Shhhhhhh. You promised you wouldn’t tell! (I should have made you promise not to ‘x’ out your browser!). Please don’t go! Oh, man. Now, I’m sad.

Wait, are you back?! Ok, phew.

Here’s my promise to you. These cookies are freaking delicious. They don’t taste beet-y. They taste chocolatey, gooey, gingery, fudgy amazing. And healthy enough to eat for breakfast, because, well, there are beets in them (and no gluten or refined sugars or bad-for-you stuff). Try them. You won’t regret it. I promise. 😉

Shown here made with cereal instead of oats and filled with a yogurt nutella filling – now will you try it?

Brownie Breakfast Cookies

(with a hidden veggie SHHHHHH, don’t tell!)

active 10 minutes total 25 Minutes

Makes about 32 cookies


  • 1 cup roasted beets (I used plain Love Beets) diced
  • ½ cup pitted dates (soaked in water, then drained)
  • 1/3 cup raw honey
  • ¼ cup sunflower seed butter
  • 1-inch knob ginger, diced (about 1 Tbsp)
  • 4 Tbsp cacao powder
  • 2 Tbsp coconut oil
  • 1 egg (or flaxseed egg – see note)
  • ½ tsp baking soda
  • Pinch salt
  • 2 ½ cups rolled oats, divided
  • ½ cup chocolate chips (I used Enjoy Life brand mega chunks because they are dairy, nut and soy-free)


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place beets, dates (soaked and drained), honey, sunflower seed butter, ginger, cacao, coconut oil, egg, baking soda and salt in blender. Add 1 cup of rolled oats. Blend until smooth. Transfer to a mixing bowl. Fold in remaining 1 ½ cups rolled oats followed by chocolate chips. Using a cookie scoop or a tablespoon, drop rounds of batter onto parchment-lined baking sheet. Flatten slightly. Bake for 10 to 12 minutes until batter is set and cookies are firm to the touch. Store in an airtight container for up to 5 days.

NOTE: to make the flaxseed egg, in a small bowl, mix 1 Tbsp ground flaxseed (flaxseed meal) plus 3 Tbsp water. Leave in fridge for 10 to 15 minutes to set.


PS. If you’re absolutely terrified to try these with beets (I know some people who think beets taste like dirt) – ok, I totally get it, these are not for everyone. Although I’m telling you these are awesome, and I can’t stop eating them, here’s another option – however, note that I have not tested the recipe this way, BUT, I don’t see why it wouldn’t work with pumpkin puree instead of the beets or banana instead. And in that case you can leave out the ginger too, if you’d like.)



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