Ingredients

The following ingredients have 11 Servings
  • 1/2 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
  • 1/2 cup tapioca flour
  • 1¼ teaspoon baking powder
  • ¼ teaspoon Himalayan salt
  • 1 cup confectioners sugar
  • 1 tablespoon Cassava sweetener or corn syrup
  • 1 tablespoon of coconut milk (not canned)
  • 1 teaspoon beet juice

Instruction

  • 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.