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Rose & Beet Pink Cookies

Delicious Rose & Beet Pink Cookies for a Guilt-Free Treat

Indulge in vibrant Rose & Beet Pink Cookies that are vegan, gluten-free, and refined-sugar free.
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Prep Time 10 minutes
Cook Time 7 minutes
Cooling Time 2 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Vegan
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Can be swapped for all-purpose or oat flour.
  • 1/2 cup Tapioca Flour Substitute with cornstarch or arrowroot powder if needed.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/4 teaspoon Salt Use regular salt.
For the Wet Ingredients
  • 1/2 cup Tahini Can swap in any nut butter.
  • 1/4 cup Maple Syrup Agave syrup can also be used.
  • 1 teaspoon Food Grade Rose Water Vanilla or almond extract is an alternative.
For the Signature Color
  • 2 tablespoons Beet Juice Powder Consider freeze-dried strawberry or pink dragonfruit powder as substitutions.
Optional Toppings
  • 1 teaspoon Flaky Sea Salt Omit for a sweeter cookie.
  • 1/4 cup Dried Rose Buds For decoration.

Equipment

  • oven
  • mixing bowl
  • baking tray
  • parchment paper
  • whisk
  • Wooden spoon or spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350ºF (180ºC) and line a baking tray with parchment paper.
  2. In a mixing bowl, combine almond flour, tapioca flour, baking soda, and salt. Whisk together.
  3. Add tahini and maple syrup to the dry mixture. Stir until creamy.
  4. Incorporate beet juice powder and mix until the color is evenly distributed.
  5. Form 12 equal-sized balls and place them on the baking tray, pressing them down slightly.
  6. Sprinkle flaky sea salt over the cookies if desired.
  7. Bake the cookies for 7 minutes until slightly golden at the edges.
  8. Cool on the tray for a couple of minutes before transferring to a wire rack.

Notes

These cookies are perfect for any occasion and a delightful guilt-free treat!