Heart Beet Chocolate Chunk Cookies
1 large beet, chopped
1 ripe banana
1/4 cup coconut oil, melted
1/4 cup almond milk (or any milk alternative)
1/4 cup almond butter (or seed butter for allergies)
1 tsp vanilla
2.5 cups gluten free flour blend (I use Bob’s Red Mill)
Pinch of sea salt
1 tsp baking powder
1 flax egg (1 Tbsp ground flax + 2.5 Tbsp water)
1/3 cup maple syrup
1/2 cup chocolate chunks
Tools Needed: high powered blender (Vitamix), or food processor
Prep time: 20 minutes
Make the flax egg in a small separate bowl and set aside to gel up.
Place beet in blender on high for about 30 seconds. Then, add banana, coconut oil, almond milk, almond butter, maple syrup and vanilla and blend on high until a liquid is formed.
Mix the flour, baking powder and salt in a large bowl. Slowly fold in the blended liquid ingredients and stir until just combined. Next add the flax egg and stir to combine. Finally stir in the chocolate chunks.
Preheat oven to 350.
Line two cookie sheets with parchment paper and scoop mixture onto trays.
Bake in the oven for 15-18 minutes.
Makes 24 small cookies.
Rachel MacKay Certified Holistic Nutritionist