Heart healthy and heart shaped. Win – win.
Beets. In heart shapes. And in cookie form. Doesn’t everyone make cookies like these for their sweethearts?
The first time I made vegan cookies – no eggs, no butter – I was shocked at how good they were. These will shock you, too. More heart healthy than many cookies – and no Red Dye No. 2 – colored naturally with beets!
These vegan delights were inspired by Sweet Beet Cookies from Weelicious, who finds ways to get veggies into her kids foods in such unique and creative ways. Lucky kids!
— posted by Donna
HEART BEET COOKIES
2 cups all purpose flour
1 cup oat flour or other whole grain flour
2 teaspoons baking powder
1/4 cup almond butter
1/2 cup sugar
1/4 teaspoon salt
1/4 cup vegetable oil
1 can (15 ounces) diced beets
Preheat oven to 400 degrees.
Drain beets well and then puree in food processor until very smooth.
Mix together the almond butter, sugar, salt, oil and beet puree. Stir in dry ingredients.
Wrap dough and refrigerate for at least 30 minutes.
Roll out to 1/4 inch thickness. Cut into various heart shapes.
Bake 15 to 18 minutes at top of oven.
Drizzle with a powdered sugar glaze.
Other fabulous vegan cookies: