– roasted beets or about 3 small one's from Trader Joe's – maple syrup – vanilla extract – coconut oil – gluten-free flour – tapioca flour – baking powder – Himalayan salt – Pink Icing: confectioners sugar, Cassava sweetener or corn syrup, coconut milk not canned, beet juice for color
– In a blender add the roasted beets, maple syrup and vanilla. Blend for about 30-45 seconds until combined to a smooth liquid. In a large mixing bowl add the gluten-free flour, tapioca flour, baking powder and salt and mix to combine. Add the wet beet mixture and with a spatula mix slightly then add the melted coconut oil. Mix and fold until everything is combined.
– Roll out the dough in between two pieces of wax paper until the dough is about ¼ inch thick. Cut out into desired shapes. Place on the prepared baking sheet and bake for 10 minutes for a soft and fluffy cookie and about 12-15 minutes for a crispier cookie. Let cool for 5 minutes before transferring to a cooling rack. Make icing, decorate and enjoy!