Heart Beet Cookies

almond butter dairy free nut butter oat flour valentines day vegan

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.



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