Fluffy Red Velvet Cookies {Gluten Free}
Servings Prep Time
15Cookies 10Minutes
Cook Time Passive Time
20 Minutes 15Minutes
Servings Prep Time
15Cookies 10Minutes
Cook Time Passive Time
20 Minutes 15Minutes
Ingredients
  • 2Cups Almond Flour
  • 1Cup Coconut Sugar
  • 1/4Cup Baking Cocoa
  • 1Tsp Baking Powder
  • 7Tbsp ButterGrass-Fed, Room Temp
  • 3 Eggs
  • 1/2Cup BeetsChopped
  • 1Tsp Vanilla Extract
  • Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a microwave safe bowl, put the beets in it with a tbsp of water. Heat up for 60 seconds. These should be soft to poke with a fork. Once they are, put them in a food processor and mince up the beets. Set aside.
  3. In another bowl, mix the almond flour, coconut sugar, baking cocoa, and baking powder until everything is mixed together evenly.
  4. In that same bowl with the flour, now mix the beets (you can mix the beet water too!), vanilla extract, eggs, and butter together! Mix well! Fold in as many (or as little) chocolate chips as you want.
  5. Chill in fridge for 15 minutes.
  6. Line a baking sheet with parchment paper and use a cookie scoop to scoop some batter onto the baking sheet. Bake each batch for 20 minutes. Let cool on drying rack!