Are cookies your go-to treat when trying to satisfy your sweet tooth? Try our nutrient-rich whoopie pies, which are made by sandwiching two dark chocolate beet cookies with our homemade chocolate frosting. The cookies are packed with vitamins and healthy buckwheat flour, and the frosting boasts avocado as a secret ingredient for creaminess and an added health boost. Watch this video and learn how to turn veggies—even beets—into a delicious dessert. 

Here’s the full chocolate-avocado frosting recipe.

Ingredients

2 oz. raw beets, peeled
1 cup buckwheat flour (120g)
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup maple syrup
1 large egg, beaten
2 Tbsp. extra-virgin olive oil (or another neutral oil)
1 tsp. vanilla extract
3 oz. dark chocolate (at least 70% cacao), finely chopped

RELATED: Cold Potato, Beet, Carrot and Pea Salad with Dill

Preparation

1. Preheat oven to 400ºF. Line 2 large baking sheets with parchment.

2. Using a microplane or the fine grates of a cheese grater, shred beets until you have about 1Ž2 cup. (You may want to wear kitchen gloves if you have them, and an apron; beets will stain hands and clothing).

3. In a food processor, pulse together buckwheat flour, baking powder, and salt. Add maple syrup, egg, oil, and vanilla; pulse until just mixed. Add beets and chocolate; pulse until a dough forms.

4. Using a small scoop, portion dough and place on baking sheets at least 1 inch apart. Bake until cookies are lightly puffed and just set, about 10 minutes, switching sheets front to back and top to bottom halfway through. Let cookies cool on baking sheets on wire racks. Cookies will keep in an airtight container at room temperature for up to 3 days.