"The Beet Goes On" Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 lb fresh beets, roasted, peeled and diced1/4 cup sunflower seed butter1/4 cup canola oil1 tsp vanilla extract1/2 cup sugar1/4 tsp salt2 cups all purpose flour1 cup oat flour or other whole grain flour2 tsp baking powdercoarse sanding sugar for topping
Place beets, sunflower seed butter, oil, vanilla, sugar and salt in a food processor and puree until very smooth.
Add dry ingredients and pulse in to create a soft, but not too sticky, dough.
Scrape dough onto a sheet of plastic, wrap and refrigerate for at least 30 minutes.
Preheat oven to 400F and line baking sheets with parchment.
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Option 1:
Scoop dough onto lined baking sheets and pat with damp fingers into hearts or rounds about 1/4" thick. Sprinkle with coarse sugar.
Option 2:
Transfer dough to a piping bag (no tip) and pipe into desired shape. Sprinkle with coarse sugar.
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Bake 18 minutes. Cool on the sheet.
Serving Size: Makes about 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add dry ingredients and pulse in to create a soft, but not too sticky, dough.
Scrape dough onto a sheet of plastic, wrap and refrigerate for at least 30 minutes.
Preheat oven to 400F and line baking sheets with parchment.
---
Option 1:
Scoop dough onto lined baking sheets and pat with damp fingers into hearts or rounds about 1/4" thick. Sprinkle with coarse sugar.
Option 2:
Transfer dough to a piping bag (no tip) and pipe into desired shape. Sprinkle with coarse sugar.
---
Bake 18 minutes. Cool on the sheet.
Serving Size: Makes about 36
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 78.0
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 16.7 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
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