Beet Cookies
3-4 medium red beets
1 tablespoon avocado oil (or your favorite high-heat cooking oil)
Salt
½ cup butter, at room temperature
¾ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ teaspoon vanilla extract
2 cups finely ground, blanched almond flour (or all purpose flour)
¾ cup cocoa powder
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup powdered sugar to finish
Directions
Preheat the oven to 400 degrees Fahrenheit. Wash the beets. Trim off the beet greens and reserve for another use, then trim off the roots. Place 2 beets on a piece of aluminum foil large enough to wrap them, then drizzle with half of the avocado oil and a pinch of salt. Wrap the foil to make a pouch. Repeat with remaining beets and oil. Place on a baking sheet and roast until fork-tender, about 45 minutes to one hour. Let cool about 30 minutes. Remove the skins with your fingers or paring knife.
Place the beets in a blender or food processor and blend until completely pureed. Measure out 1 cup of pureed beets (save the rest for other uses).
In a large mixer fitted with a paddle attachment, mix the butter and sugars on medium-high speed until fluffy and light, about 1-2 minutes. Add the pureed beets, eggs, and vanilla. Mix on medium speed until completely combined, about 30 seconds to 1 minute.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. Add to the beet mixture and mix on low for about 30 seconds to 1 minute until just combined. Place mixture in the refrigerator and chill for 2 hours.
Using a tablespoon, portion out a large spoonfuls of dough about 1½ to 2 inches in diameter or 1.25 ounces each (if you have a kitchen scale this can help guide your size). Place the cookie balls on a rimmed baking sheet about 1 inch apart and freeze until solid, overnight or 4 hours. (At this point you can store the dough for up to 3 months.)
When ready to bake, preheat the oven to 350 degrees F.
Place powdered sugar in a small bowl and roll each cookie ball until coated well with sugar.
Place the chocolate cookies on an ungreased baking sheet 1 inch apart.
Bake 14-18 minutes until the centers are cooked through, yet still soft, and until a toothpick when placed in the center comes out clean. Let cool about 15 minutes and move to a cooling tray. The cookies will hold at room temperature, tightly wrapped, for 3 days.
Chocolate Beet Cookies
Ingredients
3 cups ground up oats, I used my blender to grind up Old Fashioned oats
3 teaspoons baking powder
1 1/4 cup brown sugar
1 teaspoon salt
2 eggs at room temperature
1 cup melted dark chocolate - I melted mine in a microwave at 30 second intervals, or semi sweet
1/2 cup beet puree, I roast a bunch of beets at 375 degrees for 45 minutes and freeze and store till needed
1/3 cup melted coconut oil
Instructions
Preheat oven to 400 degrees
Line a baking tray with parchment paper
Mix the oats, baking powder, salt and brown sugar with a spoon
Then add in the eggs, melted dark chocolate, coconut oil and beet puree
Form into circles and slightly flatten before placing on parchment paper
Bake for 12 minutes
Drizzle melted chocolate on top
Ingredients
½ cup roasted beets or about 3 small one's from Trader Joe's
½ cup maple syrup
1 teaspoon vanilla extract
¼ cup coconut oil melted
1 cup gluten-free flour
½ cup tapioca flour
1¼ teaspoon baking powder
¼ teaspoon Himalayan salt
Pink Icing
1 cup confectioners sugar
1 tablespoon Cassava sweetener or corn syrup
1 tablespoon of coconut milk not canned
1 teaspoon beet juice
Instructions
Preheat the oven 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
In a blender add the roasted beets, maple syrup and vanilla. Blend for about 30-45 seconds until combined to a smooth liquid. In a large mixing bowl add the gluten-free flour, tapioca flour, baking powder and salt and mix to combine. Add the wet beet mixture and with a spatula mix slightly then add the melted coconut oil. Mix and fold until everything is combined.
Roll out the dough in between two pieces of wax paper until the dough is about ¼ inch thick. Cut out into desired shapes. Place on the prepared baking sheet and bake for 10 minutes for a soft and fluffy cookie and about 12-15 minutes for a crispier cookie. Let cool for 5 minutes before transferring to a cooling rack.
Let the cookies cool completely before icing.
For the icing, in a small bowl add the confectioners sugar, cassava sweetener or corn syrup, coconut milk and beet juice. Mix to combine. The icing will be very thick so keep mixing and folding over and it will turn into a silky smooth consistency.
Pour the icing into a baggie that zips and cut one of the bottom ends slightly with scissors. Use that as the opening to decorate the cookies. Create your fun designs and add sprinkles, edible powder, nuts or edible pearls.
