Pink Chocolate Chip Cookies
Prep time
Cook time
Total time
Naturally dyed and super pretty Pink Chocolate Chip Cookies that are so moist and delicious.
Recipe type: Sweets
Serves: 28
  • ½ c plus 1 tbsp vegan butter spread
  • 1 c sugar
  • ⅓ c packed brown sugar
  • 2 tsp pure vanilla extract
  • 1 egg replacer such as flax or chia
  • 2 tbsp minced beet
  • 2 c flour
  • 2 tsp corn starch
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ½ c Enjoy Life Foods mini chocolate chips, or dairy-free mini chocolate chips of choice
  1. Preheat oven at 350F.
  2. In a medium bowl, sift together flour, corn starch, baking powder, and sea salt. slightly whisk together and set aside.
  3. Beat vegan spread and sugars on high until well combined, approximately 5 minutes.
  4. Add vanilla and egg replacer and continue beating on high.
  5. Next, add minced beets, continue beating until color is fully incorporated. You may need to use a spatula to get the edges and mix.
  6. Add mixed dry ingredients and mix until just combined. If there's a bit of flour showing it's ok.
  7. Using a spatula, add chocolate chips to batter and gently fold until chips are peppered throughout cookie dough.
  8. Using a tablespoon or a 1" ice cream scoop, drop cookie dough onto parchment lined cookie sheet.
  9. Bake in preheated oven for 9 minutes. Remove and allow to slightly cool before enjoying, or let completely cool before storing in a lidded container.
If mini chocolate chips aren't available, you can use regular sized chocolate chips but increase the amount to ¾ to 1 cup.
This recipe yields approximately 28 cookies.
Recipe by No Dairy No Cry at