Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Oatmeal Beet Cookies

Beets give these oatmeal cookies a marvelous purple-red hue!

Oatmeal Beet Cookies


  • 1/2 cup butter, softened to room temperature
  • 3/4 cup raw or turbinado sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 1 cup raisins
  • 3/4 cup chopped walnuts
  • 1 cup grated red beets


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream the butter with the sugar until smooth in consistency.
  3. Mix in cinnamon, vanilla extract, and egg until incorporated.
  4. Add flour, baking soda, and salt.  Mix until the flour is fully incorporated, but don’t work the dough more than that.
  5. Slowly mix in the oats, raisins, walnuts, and grated beets.  Once fully incorporated the dough should be a nice purple-red in color.
  6. On a non-stick or parchment-lined cookie sheet, drop tablespoons of dough separated by about 1 inch.  Flatten each ball slightly.
  7. Bake for 12-13 minutes.  Transfer to a baking rack from the baking sheet after letting cool for about 2 minutes. Makes about 18 cookies.

© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.