I was fascinated (and excited) when I came across this version of a sugar cookie…Beetroot Coconut Sugar Cookies. What a fun and colorful spin on a traditional holiday cookie. Sneaking in nutrient dense vegetables where possible, and into a dessert, is a great way to make the most of the fuel you choose to enjoy and put into your body. Beets are rich in antioxidants that help to fight inflammation and keep your body healthy. These are still a treat, but with a boost of nourishment!
HEALTHY HOLIDAY BEETROOT COCONUT SUGAR COOKIE
adapted from www.nutritionstripped.com
ingredients
- 6 medium beets (yields 3 cups), roasted
- ½ teaspoon ground cinnamon
- 1 tablespoon coconut oil
- 1 cup gluten free oat flour
- ½ cup gluten free brown rice flour
- ½ cup almond flour
- 1 cup shredded coconut
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ cup coconut oil, melted
- ¼ cup coconut sugar
- 1 whole egg
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
directions
- Preheat oven to 350° F and line 2 baking sheets with parchment paper.
- In a large bowl whisk the oat flour, brown rice flour, shredded coconut, salt, baking powder and cinnamon until combined. Set aside.
- In a large mixing bowl, whisk the melted coconut oil with the sugar until dissolved followed by the egg. In a food processor or blender, puree the roasted beets until smooth, add in maple syrup, coconut oil and sugar mixture, and vanilla extract.
- Add the wet ingredients to the dry and mix until combined.
- Using your hands, form small balls of dough about a tablespoon and evenly place on a lined baking sheet.
- Chill the cookies for about 10 minutes in the refrigerator, remove from fridge, and place in oven to bake for 13-15 minutes.
- Bake until the cookies are firm, remove from the oven and transfer to a cooling rack to cool completely.
- Enjoy warm or cool completely before storing.
“PEACE. It’s what shows on the outside when you accept all there is on the inside. ‘Tis the season for Peace, Love and Joy!” -Foodspiration
Be well ~Meg @REJOOVwitMeg
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