Description
These Rose & Beet Pink Cookies are delicate, naturally pink almond flour cookies infused with floral rose water and earthy beet juice powder. Soft and lightly sweetened with tahini and maple syrup, they offer a unique blend of flavors and a beautiful blush hue perfect for special occasions or an elegant treat.
Ingredients
Cookie Dough
- 3.5 ounces (100 g) almond flour (about 1 cup)
- 1 tablespoon tapioca flour or cornstarch or arrowroot powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- 1 pinch salt
- 3 tablespoons tahini
- 3 tablespoons maple syrup
- 1 teaspoon food grade rose water or vanilla extract or almond extract
- 2 teaspoons beet juice powder or to taste
Toppings (Optional)
- 1 teaspoon flaky sea salt, optional, or to taste
- 12 mini dried rose buds, optional, for decoration purposes only
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180ºC) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Base Ingredients: In a bowl, combine the almond flour, tapioca flour (or cornstarch/arrowroot powder), baking soda, salt, tahini, maple syrup, and rose water (or your preferred extract). Use a wooden spoon or spatula to mix these thoroughly into a smooth dough.
- Incorporate Beet Juice Powder: For uniformly pink cookies, add all 2 teaspoons of beet juice powder to the dough and mix well. For a two-tone pink effect, add about half the beet juice powder first, mix, then split the dough into two equal portions. Add the remaining beet juice powder to one portion and mix thoroughly to intensify the color.
- Form Cookies: Divide the dough into 12 equal balls. Place them spaced evenly on the prepared baking tray. Press each ball gently down to flatten into cookie shapes. Using parchment paper to press them down helps prevent sticking.
- Add Toppings: Sprinkle flaky sea salt over the cookies if desired for a salty contrast. Optionally place mini dried rose buds on top for decoration.
- Bake: Bake the cookies in the preheated oven for 7 minutes until set and slightly firm to the touch.
- Cool and Serve: Remove the cookies from the oven and let them cool for a few minutes on the tray. Enjoy warm or at room temperature paired with cold plant milk, tea, or a beet latte for a complementary flavor experience.
Notes
- Adjust beet juice powder quantity to achieve preferred pink color intensity.
- Using parchment paper to press the dough prevents sticking and helps achieve even shapes.
- Flaky sea salt enhances flavor with a sweet-salty contrast, but can be omitted for a fully sweet cookie.
- Mini dried rose buds are purely decorative and safe to consume if organic and food-grade.
- These cookies are gluten-free and naturally dairy-free, suitable for those avoiding gluten and lactose.
