Heart Beet Cookies

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Apron String Blog

INGREDIENTS

For almond butter

  • 2 cups (300g) almonds
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cookies

  • 2 cups all-purpose flour
  • 1 cup oat flour (you can make with the NutraMilk from oats)
  • 2 tsp. baking powder
  • 1/4 cup almond butter made with the NutraMilk
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup vegetable oil
  • 1 can (15 ounces) diced beets

INSTRUCTIONS

  • Making almond butter
    • Place almond and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Preheat oven to 400 degrees.
  • Drain beets well and then puree in the NutraMilk until very smooth.
  • Add the almond butter, sugar, salt, oil with beet puree in the Nutramilk and mix until well combined.

  • Place in a bowl and stir in dry ingredients.
  • Wrap dough and refrigerate for at least 30 minutes.
  • Roll out to 1/4 inch thickness. Cut into various heart shapes.
  • Bake 15 to 18 minutes at top of oven.
  • Drizzle with a powdered sugar glaze.