Heart Beet Sugar Cookies for Valentines Day • theVintageMixer.com #lowsugarrecipe #healthycookies #beets #valentinesrecipe #cookierecipe
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Heart Beet Vegan Sugar Cookies

These Vegan Heart Beet Sugar Cookies are great for Valentines Day or any day to share a little love.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert, Snack
Cuisine: vegan
Servings: 45 2 inch cookies

Ingredients

  • 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
  • ICING:
  • 1 cup powdered sugar
  • 2-3 tablespoons almond milk
  • 1/8 teaspoon almond extract, optional

Instructions

  • 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.

Notes

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.