Rose & Beet Pink Cookies
These charming and vibrant cookies are vegan and gluten-free, offering a delightful blend of flavors with the natural sweetness of beet puree, almond flour, and maple syrup.
Ingredients
Main Ingredients
- 1 cup almond flour A gluten-free alternative.
- 1/2 cup beet puree Ensure it's smooth for best texture.
- 1/4 cup maple syrup Natural sweetener, can be substituted if desired.
- 1/4 cup coconut oil, melted Provides healthy fats.
- 1 teaspoon vanilla extract Adds a subtle flavor.
- 1/2 teaspoon baking soda Leavening agent.
- 1/4 teaspoon salt Balances sweetness.
Optional Ingredients
- as needed natural food coloring For extra color.
- as needed powdered sugar for dusting Optional for serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, beet puree, maple syrup, melted coconut oil, and vanilla extract until combined.
- Add baking soda and salt, mixing until a dough forms.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly if desired.
Baking
- Bake for 10-12 minutes, or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Store cookies in an airtight container. They can be kept at room temperature for up to 3 days, in the fridge for up to a week, or frozen for up to 3 months.