Rose & Beet Pink Cookies: A Sweet Vegan Delight You'll Love

Delight in these Rose & Beet Pink Cookies, a quick vegan treat combining beauty and health.

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Prep Time 10

Cook Time 7

Cooling Time 5

Total Time 22

Servings: 12 cookies

Course: Cookies

Cuisine: Vegan

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

2 cups Almond Flour Provides structure and a nutty flavor; substitute with oat flour or all-purpose flour for a different texture.
½ cup Tapioca Flour Acts as a binding agent; can be replaced with cornstarch or arrowroot powder if needed.
1 tsp Baking Soda Helps cookies to rise; avoid substituting with baking powder without adjusting proportions.
¼ tsp Salt Enhances flavor; regular salt works fine, but flaked sea salt adds a nice touch on top.

For the Sweetness

½ cup Tahini Adds creaminess and healthy fats; swap with almond or sunflower seed butter for versatility.
¼ cup Maple Syrup Provides natural sweetness and moisture; agave syrup can be an alternative if desired.

For the Flavor & Color

1 tbsp Food Grade Rose Water Imparts a lovely floral flavor; if you want a change, vanilla or almond extract works too.
2 tbsp Beet Juice Powder Supplies natural color and an earthy note; consider freeze-dried strawberry powder or natural food dye for variety.

Optional Toppings

to taste Flaky Sea Salt Adds a salty contrast, enhancing the flavor profile of the cookies.
to taste Mini Dried Rose Buds Beautiful decorative elements for presentation; these can be left out if preferred.

Equipment

oven
mixing bowl
baking tray
parchment paper
Whisk
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
Mix almond flour, tapioca flour, baking soda, and salt in a large mixing bowl using a whisk.
Add tahini and maple syrup to the dry mixture and mix with a spatula until combined.
Add beet juice powder to the dough for a vibrant pink hue, mixing it in thoroughly.
Form the cookie dough into 12 small balls and place them evenly spaced on the baking sheet.
If desired, sprinkle flaky sea salt on top of the cookie dough before baking.
Bake the cookies for 7 minutes, watching for the edges to set while centers remain soft.
Cool the cookies on the tray for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 80mgPotassium: 70mgFiber: 2gSugar: 4gVitamin C: 2mgCalcium: 5mgIron: 4mg

Notes

Start with a small amount of beet juice powder, and adjust to achieve desired pink shade. Store in an airtight container for optimal freshness.

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