Name: Rose & Beet Pink Cookies for a Guilt-Free Treat Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Fusion
Ingredients: 2 cups Almond Flour (Can be swapped for all-purpose or oat flour.); 1/2 cup Tapioca Flour (Substitute with cornstarch or arrowroot powder if needed.); 1 teaspoon Baking Soda (Ensure it’s fresh.); 1/4 teaspoon Salt (Use regular salt.); 2 tablespoons Beet Juice Powder (Consider freeze-dried strawberry or pink dragonfruit powder as substitutions.); 1/2 cup Tahini (Can swap in any nut butter.); 1/4 cup Maple Syrup (Agave syrup can also be used.); 1 teaspoon Food Grade Rose Water (Vanilla or almond extract is an alternative.); 1 teaspoon Flaky Sea Salt (Omit for a sweeter cookie.); 1/4 cup Dried Rose Buds (For decoration.)

Ingredients

2 cups Almond Flour (Can be swapped for all-purpose or oat flour)

1/2 cup Tapioca Flour (Substitute with cornstarch or arrowroot powder if needed)

1 teaspoon Baking Soda (Ensure it’s fresh)

1/4 teaspoon Salt (Use regular salt)

1/2 cup Tahini (Can swap in any nut butter)

1/4 cup Maple Syrup (Agave syrup can also be used)

1 teaspoon Food Grade Rose Water (Vanilla or almond extract is an alternative)

2 tablespoons Beet Juice Powder (Consider freeze-dried strawberry or pink dragonfruit powder as substitutions)

1 teaspoon Flaky Sea Salt (Omit for a sweeter cookie)

1/4 cup Dried Rose Buds (For decoration)

Instructions

Step 1: Preheat your oven to 350ºF (180ºC) and line a baking tray with parchment paper.

Step 2: In a mixing bowl, combine almond flour, tapioca flour, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.

Step 3: Add tahini and maple syrup to the dry mixture. Stir until the dough becomes creamy and well combined.

Step 4: Incorporate the beet juice powder into the mixture, stirring until the pink color is evenly distributed throughout the dough.

Step 5: Form 12 equal-sized balls from the dough and place them on the prepared baking tray. Press each ball down slightly to form cookie shapes.

Step 6: If desired, sprinkle flaky sea salt over the cookies to add a touch of savory contrast.

Step 7: Bake the cookies for about 7 minutes, or until the edges turn slightly golden.

Step 8: Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Decorate with dried rose buds before serving.

Tips & Variations

For a different flavor, try substituting rose water with vanilla or almond extract.

Use freeze-dried strawberry or pink dragonfruit powder instead of beet juice powder for a unique twist on color and taste.

Swap tahini with almond butter or peanut butter depending on your preference.

Omitting flaky sea salt will result in a sweeter cookie if you prefer.

FAQs

Can I make these cookies vegan?

Yes, this recipe is naturally vegan as it contains no animal products.

What can I use if I don’t have beet juice powder?

You can substitute beet juice powder with freeze-dried strawberry powder or pink dragonfruit powder to maintain the pink color and add a different fruity note.