Eggless Red velvet cookies

Eggless Red velvet cookies with Beetroot

Prep time

  10 mins

Cook Time

15 mins

Time to Make It

25 mins

Yield: 24 cookies                                    

Ingredients

• ⅓ cup cooked beet puree (2 beets)            
  
• ⅓ cup coconut oil, softened
• ¼ cup brown sugar
• ¼ cup maple syrup
• ½ teaspoon Lemon juice
• ½ teaspoon pure vanilla extract
• 1-1/4 cup whole wheat flour
• 1/4 cup Almond flour
• ½ Tablespoon baking powder
• 2 Tablespoons cocoa powder
• ½ cup  chocolate chips

Instructions

1. Preheat oven to 350.
2. In a large bowl, whisk beet puree, coconut oil, brown sugar, maple syrup, lemon juice, and vanilla extract together, everything is mostly incorporated.
3. Stir in wheat flour, almond flour, baking powder, and cocoa powder. The cookie dough will be thick and sticky. Make sure to completely mix in the flour.
4. Fold in the ½ cup chocolate chips.
5. Using a 1-2 Tablespoon cookie scoop (or your hands) roll dough into balls. Place 12 on a lightly greased cookie sheet.
6. Bake for 12-15 minutes. Don't bake any longer than that. Remove from oven and let cool.
7. Repeat step 6 with remaining cookie dough balls.
8. Enjoy!

For Beet Puree:

1. Cut leafy ends off of the beets and scrub
2. Peel the skin of the beets
3. Cut the raw beet and puree it in a processor or juicer. Use the pulp and the juice.