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+ servings

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.
Course Dessert
Cuisine American
Keyword allergy friendly, chocolate, chocolate chip cookies, dessert, easy, healthy, pink cookies, quick
Prep Time 10 minutes
Cook Time 10 minutes
Servings 28 cookies
Calories 135kcal
Author Laila Sbeinati


  • 3/4 c plus 1 tbsp allergy friendly buttery spread, I used Earth Island brand
  • 1 1/4 c sugar
  • 1/4 c packed brown sugar
  • 2 tsp pure vanilla extract
  • 6 tbsp fresh minced beet
  • 2 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp sea salt
  • 2/3 c white + dark chocolate chips, I used Enjoy Life brand


  • Preheat oven to 350F.
  • In a medium bowl sift together flour, baking powder, baking soda, and sea salt. Set aside.
  • Beat buttery spread and sugars on high until texture is light and creamy, approximately 5 or so minutes.
  • Add 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.
  • Next, add the dry ingredients and mix on low until just combined.
  • Once combined, add the chocolate chips continue to beat on low until they're spread throughout the cookie dough.
  • Using a tablespoon or a 1" ice cream scoop, drop cookie dough onto parchment lined cookie sheet spaced 2 inches apart to allow for spread.
  • Bake in preheated oven for 10 minutes. Remove and allow to slightly cool before enjoying, or let completely cool before storing in a lidded container.


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 ;)


Sodium: 108mg | Calcium: 20mg | Vitamin C: 1mg | Vitamin A: 233IU | Sugar: 13g | Fiber: 1g | Potassium: 59mg | Cholesterol: 1mg | Calories: 135kcal | Trans Fat: 1g | Saturated Fat: 2g | Fat: 5g | Protein: 1g | Carbohydrates: 20g | Iron: 1mg