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 teaspoon of vanilla paste
  • ¾ cup white flour
  • ¾ cup acorn flour
  • ¼ cup brown sugar
  • 3 tablespoons of cocoa nibs
  • 2 tablespoons 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
  2. Arrange on a lightly greased cookie sheet and bake at 350 degrees fahrenheit for 15 minutes
  3. Roll dough into 2 inch balls and roll in confectioners sugar
  4. Pour the white and acorn flour, cocoa nibs, arrowroot powder, sugar, egg and chocolate chips into mixing bowl, combine with liquid ingredient mixture and mix on medium speed until dough-like.
  5. Whisk to combine beets, water chestnuts, coconut oil, brown sugar and vanilla paste.
  6. Puree the water chestnuts in the blender separately