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Rose & Beet Pink Cookies (Healthy & Easy to Make) Recipe

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These Rose & Beet Pink Cookies are soft, healthy, and visually stunning treats perfect for Valentine’s Day, birthdays, or any special occasion. Made with natural ingredients, these cookies are vegan, gluten-free, and free from refined sugars, making them a guilt-free indulgence. With a delicate rose flavor complemented by the natural pink hue of beet juice powder, this recipe is quick to prepare and easy to bake, delivering a delightful combination of taste and health.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
  • Diet: Vegan

Ingredients

Dry Ingredients

  • 3.5 ounces (100 g) gluten-free flour (about 1 cup)
  • 1 tablespoon cornstarch or arrowroot powder
  • ¼ teaspoon baking powder
  • 1 pinch salt

Wet Ingredients

  • 3 tablespoons plant-based milk (almond, soy, oat, etc.)
  • 3 tablespoons maple syrup
  • 1 teaspoon rose water or vanilla extract or almond extract

Coloring and Flavor

  • 2 teaspoons beet juice powder (adjust to taste for color intensity)

Toppings (Optional)

  • 1 teaspoon flaky sea salt (optional, to sprinkle on top)
  • 12 edible rose petals (optional, for decoration)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (180ºC) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour, cornstarch or arrowroot powder, baking powder, and salt. Stir well to integrate all the dry ingredients evenly.
  3. Add Wet Ingredients: Add the plant-based milk, maple syrup, and rose water (or chosen extract) to the dry mixture. Mix everything using a wooden spoon or spatula until you get a smooth dough, ensuring there are no lumps.
  4. Incorporate Beet Juice Powder: For uniform pink cookies, add all the beet juice powder to the dough and mix thoroughly. For a two-tone effect, add half the beet juice powder to the dough and mix, then divide dough into two equal parts. Add the remaining beet juice powder only to one part and mix to deepen the color.
  5. Form Cookie Balls: Shape the dough into 12 equal-sized balls. Place them spaced evenly on the prepared baking sheet. To flatten, gently press each ball down using your hand or the bottom of a piece of parchment paper to avoid sticking.
  6. Add Toppings: If desired, sprinkle flaky sea salt on top of each cookie ball for a touch of savory contrast. Optionally, place edible rose petals onto cookies for decoration.
  7. Bake: Bake the cookies in the preheated oven for 7 minutes, until edges are set but the centers remain soft.
  8. Cool and Serve: Remove from oven and allow cookies to cool on the baking tray for about 3 minutes. Enjoy them warm or at room temperature alongside plant-based milk, tea, or a beet latte.

Notes

  • IMPORTANT: Use beet juice powder, not beet juice, for proper texture and color. Using liquid beet juice will not produce the desired results.
  • You can adjust the amount of beet juice powder based on how deep or light you want the pink color to be.
  • Substitute the extracts according to preference – rose water gives a floral note, while vanilla or almond extracts provide a different but complementary flavor.
  • Flaky sea salt enhances flavor contrast but is optional depending on your taste.
  • Edible rose petals are for decoration only and make the cookies visually special for occasions.

Find it online: https://cheftinaskitchen.com/rose-and-beet-pink-cookies-healthy-and-easy-to-make-recipe/