Not only are these babies made with partial whole grain flour and heart-healthy sunflower seed butter, but they're low in added sugar too - the bulk of the sweet and earthy flavour comes from the not-so-secret beet puree, which also colours and tenderizes the dough. Completely vegan, these lack any cholesterol and are substantial enough to serve as the "bread" in a frozen yoghurt "sandwich", yet soft and cakey enough for even the tenderest mouths to chew through easily. What better treat for a day of love than one everyone can share - young, old, vegan, omnivore, sweet-aholics and savoury fans alike?
"The Beet Goes On" Cookies
1 lb fresh beets, roasted, peeled and diced
1/4 cup sunflower seed butter (like SunButter)
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup sugar
1/4 tsp salt
2 cups all purpose flour
1 cup oat flour or other whole grain flour
2 tsp baking powder
coarse sanding sugar for topping
- Place beets, sunflower seed butter, oil, vanilla, sugar and salt in a food processor and puree until very smooth.
- Add dry ingredients and pulse in to create a soft, but not too sticky, dough.
- Scrape dough onto a sheet of plastic, wrap and refrigerate for at least 30 minutes.
- Preheat oven to 400F and line baking sheets with parchment.
- Shape dough using one of the two methods below.
- Bake 18 minutes. Cool on the sheet.
- Scoop dough onto lined baking sheets and pat with damp fingers into hearts or rounds about 1/4" thick. Sprinkle with coarse sugar.
- Transfer dough to a piping bag (no tip) and pipe into desired shapes on the sheets. Sprinkle with coarse sugar.
Adapted from Apron Strings
Amount Per Serving
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 16.7 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.0 g
Protein: 1.8 g