Vegan Heart "Beet" Cookies

No chocolate on this post, but puréed beets! Not exactly what most people would call a good trade-off, but they add the perfect texture for the chewiest shortbread cookies ever. They also make a mean ice cream sandwich.
Valentine's Day vegan cookie sandwiches Heart "Beet" Sandwiches
Not gonna lie, this recipe was originally created because I forgot to add cocoa powder to my Beet Velvet cookie. Cut out little hearts with the dough, top them
with strawberry "sprinkles" and call it a Valentine's Day cookie, right?! hehe!
heart cookie cut-outs with fully baked vegan Valentine's cookies on a cooling rack
I have a couple more recipes planned for the festivities, so I might just freeze a few of each and have a huge cookie Chocolypse palooza. YAY! 
hand holding a vegan Valentine's day cookie shaped like a heart 


Makes 20-24 cookies if using a 2 inch cookie cutter

1- Chocolypse! Salted Choco-Cyclone Cookie Mix (V)
1/2 CUP- Puréed cooked beetroot

Crushed dried strawberries as topping


  1. Pre-heat oven to 350° F. Take out the two pouches from the Chocolypse! cookie mix packaging (save the Sea Salt "Sprinkles" for another delicious use) and find the one labeled #1 (Almond butter mix). If contents feel hard, run under hot water for about a minute or until contents feel smooth.
  2. Empty this pouch into a mixing bowl. You will need to get as much as possible out, so a flexible spatula or butter knife will work well here. Don't worry, the extra work will be worth it in the end!
  3. Add the puréed beetroot and whisk until slightly thickened. About 30 seconds. 
  4. Sift contents of Pouch #2 (flour mix) into a large bowl to take out the chocolate chunks if you'd like this cookie to be more like a shortbread, or leave them in for a chocolatey version. Pour dry ingredients over the wet ingredients, and mix with a flexible spatula or mixing spoon until there are no white flour streaks visible. I know it's fun, but try not to over mix! :)
  5. Roll dough out on non-stick mat or lightly greased kitchen counter. The dough should be about 1/2-3/4 inch thick. Cut out dough with any desired cookie cutter and place on a non-stick baking sheet (you may also use parchment paper.)
  6. Bake for 10-12 minutes or until edges have slightly hardened, but center is soft. For crispier cookies bake for 12-14 minutes.
  7. While cookies are cooling on the baking sheet, crumble the dehydrated strawberries on top.
  8. Enjoy!


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