These red velvet cookies are so simple, easy and delicious! Enjoy these chocolate biscuits with a twist as a healthy dessert or lunchbox snack.

Serves: 18
Prep: 15 mins    Cook: 20 mins

Ingredients

• 3 slices rye bread (darker the better)
• ½ medium beetroot (½ cup grated)
• ¼ cup chia seeds
• ¼ cup caster sugar
• 2 large eggs
• ½ cup dark chocolate
• 2 tablespoons butter

Directions

1. Preheat oven to 180ºC
2. Line an oven tray with baking paper
3. Place the bread in a food processor and blitz up to make fine bread crumbs
4. Add breadcrumbs to a large bowl
5. Wash and grate the beetroot (no need to peel)
6. In the bowl, mix together chia seeds, beetroot, sugar and breadcrumbs
7. Add the eggs and mix
8. Place chocolate and butter in a heat proof bowl and melt together (you can either do this on a double boiler on your cook top or in the microwave)
   * If microwaving, heat for 1 minute on half power, mix and continue to heat 20 seconds at a time until all melted
9. Add chocolate mixture into bread crumb mixture and stir until combined
10. Using a tablespoon, roll a spoonful of mixture into a ball, flatten slightly and place on the tray
11. Bake for 20 mins
12. Allow to cool before serving