In a small pan, steam peeled cut beets for 10 minutes with a few tablespoons of water.
Preheat oven to 350.
Make flax eggs by combining 2 tbs. ground flax with 6 tbs. warm water. Let sit at least 10 minutes.
Add steamed beets to blender.
Add flax eggs and remaining ingredients (except the baking powder) to blender and blend on high until a thick tough has been produced. You may have to scrape down the sides a few times.
Add baking powder and blend until fully incorporated.
Add parchment paper to a baking pan and spray with coconut oil (or nonstick spray).
Using a tablespoon, scoop out batter onto parchment and flatten and round off the cookies with lightly wet fingers.
Bake in oven at 350 for 11 minutes.
Take out of oven. Transfer to a wire cooling rack. Allow to completely cool. Make second batch of cookies while cooling first batch.
While cookies are cooling make frosting.
Coconut frosting
Mix together the coconut butter, cashew milk, stevia, maple syrup and chia seeds. You may need to microwave for 20 seconds to get everything the same temperature (the coconut butter will harden up when you add cold milk to it).
Mix until combined. Put in the fridge to set at least 10 minutes.
Frost the bottom side of one cookie. Add the bottom of another cookie. Continue until all the cookies are matched up.
Allow to cool in fridge 5 minutes before serving.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
94
Fat
4
g
Carbohydrates
7
g
Fiber
1
g
Sugar
2
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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