Beetroot Coconut Sugar Cookies

Beetroot Coconut Sugar Cookies

Ingredients

6 medium beets (yields 3 cups), roasted

1/2 teaspoon ground cinnamon

1 cup oat flour

1/2 cup brown rice flour

1/2 cup almond flour

1 cup shredded coconut

1/4 teaspoon sea salt

1 teaspoon baking powder

1/2 cup coconut oil, melted

1/4 cup coconut sugar

1 whole egg

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350° F and line 2 baking sheets with parchment paper.

In a large bowl whisk the oat flour, almond flour, brown rice flour, shredded coconut, salt, baking powder and cinnamon until combined. Set aside.

In a large mixing bowl, whisk the melted coconut oil with the sugar until dissolved followed by the egg. In a food processor or blender, puree the roasted beets until smooth, add in maple syrup, coconut oil and sugar mixture, and vanilla extract.

Add the wet ingredients to the dry and mix until combined.

Using your hands, form small balls of dough about a tablespoon and evenly place on a lined baking sheet.

Chill the cookies for about 10 minutes in the refrigerator, remove from fridge, and place in oven to bake for 13-15 minutes.

Bake until the cookies are firm, remove from the oven and transfer to a cooling rack to cool completely.

Enjoy warm or cool completely before storing.

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