Pink Chocolate Chip Cookies
By Laila ·
Naturally coloured and soft Pink Chocolate Chip Cookies. Easy to make and perfect any time and for any occasion. Made free from dairy, egg, nuts, and soy.
It was finally time to give this pretty Pink Chocolate Chip Cookie recipe an update! It’s been on my to-do for so long and i’m happy to say you’re going to love this updated version!
So let’s jump right in!
Pink Chocolate Chip Cookies
These aren’t your average chocolate chip cookies… because they’re pink which is the best part. Well, that and the fact that they’re naturally coloured using fresh beet. I love this root veg! As a kid, beets were a staple in our home. Mom would often boil them and we’d eat them as is, or more often than not, they were turned into lots of flavourful dishes like garlicky beet salad, beet dip, and even beet cake. Yep, all of that and more! We had fun in the kitchen :)
What changed with the recipe
Nothing major changed in this recipe except for a couple of things. I omitted the need for egg replacer and I added baking soda. Other little changes were increasing the amount of beets and adding the white chocolate chips.
When we removed my kids’ allergens from our diet years ago, I found I did literal substitutions for things like egg. When my old cookie recipe called for an egg, for example, I would add 1 egg replacer to make up for that egg. But with almost 9 years of experience cooking and baking without eggs (and almost 12 years for dairy! My how time flies!!), you learn through trial and error what works and what doesn’t, and what to add versus omit to yield wonderful results!
Life has a funny but nice way of teaching you the way you’re meant to live your life :)
What’s in these pink cookies
You’ll need the staple ingredients like flour, baking powder and soda, salt, and so on, which we all have at home. Or we should anyway! I shouldn’t assume :) The only extras are the beets and the white chocolate chips if you don’t have them in your pantry. And if you don’t, don’t worry about it, omit them from the recipe and just double the chocolate chips.
The list of ingredients are:
flour
baking powder
baking soda
sea salt
allergy friendly buttery spread
sugars (white and brown)
vanilla
beet
coconut or other allergy friendly milk
and chocolate chips
Why you’re going to love them
The first time I made these pink cookies were for Sofia’s birthday. I remember we had the family over and a few friends and celebrated together. The whole dessert menu was pink! I made pink Balooza, pink cake balls, pink cake, and of course these pink chocolate chip cookies!
Of course she would never let me get away with doing that again.. make an all-pink dessert table. Nope. She’s currently into teal and black. And galaxies and planets and such.
I hope I’ve motivated you to try making these beautifully pink chocolate chip cookies today! There’s no reason needed to make them except that you’re craving something sweet and pretty.
As always, when you make this or any of my recipes on NDNC, please take a minute to leave a comment and rate the recipe whatever you think it deserves. This helps mr. Google find my blog and spread it to other wonderful readers and subscribers like yourself! Let’s spread all the love we have to give :) Until I’m able to embed videos into my posts, I made a reel on my instagram page for these delicious cookies! Hope you find it helpful and fun to watch.
Thank you for being here and happy baking! xx, Laila
Recipe
Pink Chocolate Chip Cookies
Naturally coloured and soft Pink Chocolate Chip Cookies. Easy to make and perfect any time and for any occasion. Made free from dairy, egg, nuts, and soy.
- Prep
- 10 mins
- Cook
- 10 mins
- Serves
- 28 cookies
Ingredients
Instructions
- 1Preheat oven to 350F.
- 2In a medium bowl sift together flour, baking powder, baking soda, and sea salt. Set aside.
- 3Beat buttery spread and sugars on high until texture is light and creamy, approximately 5 or so minutes.
- 4Add vanilla and beets and continue beating until color is fully incorporated. Scrape bowl with a spatula if necessary to get the edges and mix for a few more seconds.
- 5Next, add the dry ingredients and mix on low until just combined.
- 6Once combined, add the chocolate chips continue to beat on low until they're spread throughout the cookie dough.
- 7Using a tablespoon or a 1" ice cream scoop, drop cookie dough onto parchment lined cookie sheet spaced 2 inches apart to allow for spread.
- 8Bake in preheated oven for 10 minutes. Remove and allow to slightly cool before enjoying, or let completely cool before storing in a lidded container.
Notes
Baking time will depend on your oven. Some require you bake your cookies for less time, and others more time. So if your oven tends to get hot, then bake for 9-10 minutes. What you're looking for is the pink colour to be there, because once it starts turning an orange-y color, it's overbaked! I find my cookies bake perfectly at the 10 minute mark. Fresh beet is what gives these cookies their beautiful pink color, naturally! It also provides extra softness, almost-chewy-but-not-really texture to the cookie which I love! If you can't find white chocolate chips that are suited to your dietary needs, then omit and increase the chocolate chips to the full 2/3 cup amount. Switch from dark to semi-sweet if you don't like the dark chocolate taste. I personally love dark chocolate so that's what I use but I'll leave that up to you :) You can store these cookies at room temperature for 4-5 days before they start to harden. Still very much edible though! You can dip them in some allergy friendly milk and call it a day ;) Calories: 135 kcal