Heart Beet Cookies

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.