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Beet Coconut Sugar Cookies Recipe
INGREDIENTS1 can chickpeas, rinsed & drained ½ cup cashew butter ½ cup coconut oil, melted 1 organic egg 2 Tbsp. maple syrup ½ tsp. vanilla extract 4 tsp. beet powder 2 cups almond flour ½ tsp. cinnamon 1 cup shredded coconut ¼ cup coconut sugar 1 Tbsp. Navitas Organics Goji Powder ¼ tsp. sea salt 1 tsp. baking powder |
DIRECTIONSMix all dry ingredients in a large bowl. Mix wet ingredients into dry and stir until thoroughly blended. Set dough in refrigerator for 10 minutes. Meanwhile, preheat oven to 350˚F and line baking sheet with parchment paper. Roll dough half-inch thick and cut into shapes of your choice or form small balls of dough and place evenly on baking sheet. Bake 10-13 minutes. Makes 30 Cookies
Submitted by Tiffany Napper |
Naturally flavored and sweetened with mood-boosting superfoods, what’s not to love about these delectable, shareable cookies?
Ingredients
- 1 can chickpeas, rinsed & drained
- ½ cup cashew butter
- ½ cup coconut oil, melted
- 1 organic egg
- 2 Tbsp. maple syrup
- ½ tsp. vanilla extract
- 4 tsp. beet powder
- 2 cups almond flour
- ½ tsp. cinnamon
- 1 cup shredded coconut
- ¼ cup coconut sugar
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1 Tbsp. Navitas Organics Goji Powder
- ¼ tsp. sea salt
- 1 tsp. baking powder
Shaved coconut
Dried rose petals
Optional Toppings
Directions
- Mix all dry ingredients in a large bowl.
- Combine all wet ingredients + beet powder in a food processor.
- Mix wet ingredients into dry and stir until thoroughly blended.
- Set dough in refrigerator for 10 minutes. Meanwhile, preheat oven to 350˚F and line baking sheet with parchment paper.
- Roll dough half-inch thick and cut into shapes of your choice or form small balls of dough and place evenly on baking sheet. Bake 10-13 minutes.
Top with shaved coconut and rose petals, if desired. Let cool completely before storing.