Vegan red beet cookies

Recently I have been trying to develop some dessert recipes using vegetables in it. Well, I am not inventing anything here, because, nowadays you can find tons of sweet recipes using veggies, like zucchini bread/cookies/cakes, or pumpkin pie/cookies/bread/everything, or red beet cake/cupcakes/cookies, let’s say that I’m creating new recipes with veggies.

Talking about beets, the recipe I’m sharing today is a vegan recipe ( meaning there is no diary or eggs in it) and it can be consumed even from people allergic to eggs.

I’ve mixed up different textures in it and the result, luckily was a successful one.

[lt_recipe name=”Vegan red beet cookies” servings=”20 cookies” prep_time=”5M” cook_time=”30M” total_time=”35M” difficulty=”Easy” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/02/beet-cookies12.jpg” ingredients=”• ¾ cup coconut oil;• juice and zest of 1 orange;• 2/3 cup brown sugar;• 1 small beet, finely grated;• 3 tsp. desiccated coconut;• 5 tsp. wheat germ;• 3 tsp. rolled oats;• 1 2/3 cup flour;• ½ tsp. baking soda;• ½ tsp. salt” ]Preheat the oven to 180˚ C; In a large mixing bowl, stir together coconut oil, beet, orange juice and zest, and sugar until combined;Add the dry ingredients and stir well; Using a small ice-cream scoop or a teaspoon drop the cookies in a baking tray fitted with parchment paper; Sprinkle some desiccated coconut on top and bake for about 20-25 minutes;Repeat with the remaining dough; Store the cookies in an airtight container for about two weeks[/lt_recipe]