It certainly doesn’t have to be Valentines Day to enjoy or share these Heart Beet Vegan Sugar Cookies. We all need a little more love shared in our world right now!
I’ve made these cookies a couple times in the past few weeks and love them more every time. The color is just crazy fun and they are just lightly sweet and impossibly fluffy. And they’re vegan and super low in sugar! Great for kids …I could go on and on about these little treats!
Though I do admit I made these for Valentines Day and am just now getting the recipe to you (I’m so tardy I know), I figured that we could all use a little extra loving this year. I know I do… I need love and grace from my mom friends when my 3 year old misbehaves, love from my spouse when I’ve had a long day with two sick kids, and more love and mercy from my kids when I get overly frustrated and angry with them as days feel chaotic. I need more love and I certainly want to GIVE more love too.
I hope to extend more love to those who are different than me, different in belief, religion, or culture. I want to be loving to those who aren’t always loving to me. And I want to love my family regardless of how they are behaving. I want all of these things but I can’t say I always act on them. I will say though, that when I’m connected to God, in prayer, times of study, or just keeping a good focus on Him, then I’m more filled with who He is. And HE IS ALWAYS ABOUT LOVE!
So I give you these bright pink heart cookies not on Valentines Day but over a week late because of love. Because I need it and I want to give more of it!
About the Recipe
This cookie recipe is vegan and low sugar. The beets help make the cookie super moist without any egg. For the beets you want to use a pink beet like Chioggia. You can either roast uncooked beets and then measure them out to 8 ounces or use drained canned beets. I use a combo of organic all purpose flour and oat flour because I tried using a whole wheat pastry flour or white whole wheat and combined with the beets the brownish color of the flour made the cookies more dark brown than pink (so stick with AP flour to keep the pink color). Because the cookies are so moist, I recommend icing them right before you serve them or the icing might soak into the cookie.
These cookies were inspired by this Recipe on The Kids Cook Monday and it’s a great recipe to make with kids! For another beet cookie recipe try my Beet Walnut and Honey Energy Cookies (my son loves these too!).
- 8 ounces cooked beets*
- 2 tablespoons almond butter
- 1/4 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons coconut oil, melted
- 1 1/4 cup all purpose flour*
- 1/2 cup oat flour
- 1 1/4 teaspoon baking powder
- 1 cup powdered sugar
- 2-3 tablespoons almond milk
- 1/8 teaspoon almond extract, optional
Combine beets, almond butter, sugar, salt and oil in a food processor and blend until smooth.
In a medium bowl combine flour, oat flour and baking powder. Stir this in to the beet mixture just until the flour is incorporated (don't over mix). The dough will be sticky. Wrap dough in plastic wrap or cover bowl with plastic wrap and refrigerate for 2-3 hours.
Preheat oven to 400 degrees and line a baking sheet with parchment.
Generously flour a surface to roll out the dough on. Keep a small bowl of flour nearby to sprinkle the dough as you roll it out. Divide the dough into 3 parts, keeping all but one in the refrigerator. Roll out the first third of dough to 1/4-1/6 inch thick, flipping and sprinkling with flour as you roll it out to prevent sticking. Use a 2 inch heart cookie cutter to cut out the hearts and then place them on the prepared baking sheet. You can re roll out the excess dough. Place cookies 1/2 inch apart on baking sheet.
Bake for 5-6 minutes at 400 degrees. Repeat with the remaining 2 parts of dough. I baked these in 3 batches keeping the rest of dough in the refrigerator in between batches.
Cool cookies for 2-3 minutes on the baking sheet then transfer to a wire rack.
Stir together the powdered sugar, almond milk and extract then use a fork to drizzle it over the cookies.
Let the icing set (10 minutes or so) then serve immediately (the icing soaks into the cookies so I found it's best to not try and make these in advance). Or if you make the cookies in advance wait to ice them right before you serve them.
If using canned beets, 8 ounces of cooked beets is about how much is in a 14 ounce can once you drain them. Or use 3-4 roasted beets (weighing 8 ounces total). Bright pink beets are best (like chioggia), the dark purple ones will create a purple cookie. Also, I tried using a white whole wheat flour and whole wheat pastry flour and the cookies were more dark in color so all purpose flour is best to keep the pink color.