Ingredients:
- 1 3/4 cups of gluten-free all-purpose flour
- 1/4 cup of unsweetened cacao powder
- 3/4 cup of coconut sugar
- 1 tsp. of baking soda
- 1/2 cup of coconut oil
- 1 egg
- 1 tbsp. of unsweetened almond milk (make your own by soaking almonds)
- 2 tsp. of vanilla extract
- 2 tsp. of beet powder
- 1 cup of dark chocolate chips
Directions:
- In a medium bowl, mix in the flour, unsweetened cacao powder, coconut sugar, and baking soda. Set aside.
- Use a mixer to mix the coconut oil, vanilla extract, beet powder, milk, and egg until the consistency becomes creamier.
- Pour the dry ingredients into the beet mix, and stir with a spoon until evenly combined.
- Lastly, stir the chocolate chips into the dough.
- Cover the dough with a plastic wrap, and place in the fridge for an hour.
- Remove dough from the fridge, and let it sit for about 10 minutes, so it can soften a bit.
- Preheat the oven to 350 degrees F.
- Mold dough into balls (not too small, about the size of a tablespoon), and place in a non-stick baking sheet.
- Bake cookies for 10 minutes.
- Remove from the oven and lightly push down to flatten the cookies.