Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
In a mixing bowl combine oat flour, almond flour, flaxmeal, baking powder and salt. Mix it and keep it aside.
In a blender, combine beet, oat milk, dates and vanilla extract. Blend it smooth. Keep it aside.
Now, fold in the blended ingredients into the flour mixture and whip it into a thick batter.
Then, fold in chocolate chips and mix well.
With the help of a medium sized cookie scoop, scoop about 10 cookies on the prepared cookie sheet with ½ inch gap between each of them.
Then, with the help of a steel spoon or bowl roughly shape it round and flatten slightly. Should not be flat but a nice round shaped. (I used steel spoon to avoid sticking. You may use ¼ measuring cup and grease its back and then wipe with a tissue, then flatten).
Place the cookie sheet in the middle rack of the oven and bake it for 25 minutes. Turn it off and let it rest in the warm oven for another 2 minutes. Take it out and place the cookie sheet on a flat counter to cool down. Gently, separate the cookies from the parchment paper once cooled and place them on the cooling rack to cool down completely. Enjoy!