Description
Delicious almond cookies infused with rose water and vibrant beet juice powder for a unique taste and color.
Ingredients
Scale
- 2 cups Almond Flour (Substitute with oat flour for gluten-free option)
- 1/4 cup Tapioca Flour (Cornstarch is a great alternative)
- 1 tsp Baking Soda (Always check for freshness)
- 1/4 tsp Salt (Regular salt works well)
- 1/2 cup Tahini (Can swap with sunflower seed butter for nut-free)
- 1/4 cup Maple Syrup (Agave syrup can be used as substitute)
- 1 tbsp Food Grade Rose Water (Vanilla or almond extract can be used as an alternative)
- 2 tbsp Beet Juice Powder (Adjust based on desired color intensity)
- 1 tsp Flaky Sea Salt (Optional topping)
- 1 tbsp Mini Dried Rose Buds (For decorative element)
Instructions
- Preheat the oven to 350ºF (180ºC) and line a baking tray with parchment paper.
- Combine almond flour, tapioca flour, baking soda, and salt in a mixing bowl.
- Mix in tahini, maple syrup, and rose water until smooth.
- Incorporate beet juice powder into the mixture.
- Divide the dough if you want different shades.
- Shape the dough into 12 equal balls and space them on the baking tray.
- Flatten each ball gently and sprinkle with flaky sea salt if desired.
- Bake for 7 minutes until lightly golden around the edges.
Notes
- Store cookies in an airtight container at room temperature.
- Experiment with different flavor extracts to customize the taste.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg