Rose & Beet Pink Cookies: Delightfully Soft Vegan Treats

Rose & Beet Pink Cookies are visually stunning, healthy, and quick vegan treats, perfect for any occasion.

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Prep Time 10

Cook Time 7

Cooling Time 3

Total Time 20

Servings: 12 cookies

Course: Dessert

Cuisine: Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups Almond Flour Can substitute with all-purpose or oat flour
1/4 cup Tapioca Flour Cornstarch or arrowroot can work as substitutes
1 tsp Baking Soda
1/4 tsp Salt
1/3 cup Tahini Can substitute with another nut butter
1/2 cup Maple Syrup Agave syrup can serve as an alternative
1 tbsp Rose Water Consider vanilla or almond extract as a twist
2 tbsp Beet Juice Powder Adjust amount for color preference

For Finishing Touches

1 pinch Flaky Sea Salt Optional
1 tbsp Mini Dried Rose Buds Optional

Equipment

mixing bowl
Baking Tray
Parchment paper
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, baking soda, and salt. Whisk thoroughly.
Add tahini and maple syrup to the dry mixture, stirring until forming a cohesive dough.
Incorporate beet juice powder, mixing well to achieve desired pink color.
Scoop and roll dough into equal balls, placing them on the baking tray, pressing gently to shape.
Sprinkle with flaky sea salt if desired and bake for about 7 minutes until lightly golden.
Allow cookies to cool on the tray for 3 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 50mgPotassium: 80mgFiber: 2gSugar: 6gVitamin C: 2mgCalcium: 5mgIron: 4mg

Notes

These cookies are vegan, gluten-free, and perfect for any celebration or cozy snack.

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