When you think of The Walking Dead, the word 'appetizing' certainly doesn't come to mind. It's no surprise then that Carol Peletier's foraged cookies are earthy, doughy, ugly desserts of necessity. Hobbled by the 3-punch-combo of beets, acorns, and water chestnuts, follow along as we try and fail to make a concoction worth baking.



  • ¼ cup of coconut oil
  • 1 can of sliced beets
  • 1 can of water chestnuts
  • ½ tsp of vanilla paste
  • ¾ cup all purpose flour
  • ¾ cup acorn flour
  • ¼ cup brown sugar
  • 3 Tbsp of cacao nibs
  • 2 Tbsp of arrowroot powder
  • ½ cup of chocolate chips
  • 1 egg
  • ⅓ cup sugar
  • Confectioners sugar


  1. Puree the can of beets in a high powered blender. Puree the water chestnuts in a blender (separately) as well. Process the cacao nibs with a mortar and pestle.
  2. In a bowl, add ¼ cup beet puree, melted coconut oil, vanilla paste, ¼ cup brown sugar, and a splash of pureed water chestnuts. Whisk to combine.
  3. In the bowl of a stand mixer, combine the acorn flour, the all purpose flour, processed cacao nibs, and arrowroot powder. Mix briefly on medium speed and then add the wet ingredients. Next, add the chocolate cups as the stand mixer continues to mix.
  4. Then, realize you're still missing something and add 1 egg and ⅓ cup sugar to the mix. Beat to combine.
  5. Roll dough into 2 inch balls and roll in confectioners sugar.
  6. Arrange on a lightly greased cookie sheet and bake at 350°F for 15 minutes.