These beet cookies aren’t just colorful and delicious—they’re packed with folates and vitamin C, making them a smart choice for school snacks. Perfectly sweet, satisfyingly crunchy, and fun to eat, they’re a treat kids will love and parents can feel good about packing in lunchboxes.
Beet Cookies
These beet cookies aren’t just colorful and delicious—they’re packed with folates and vitamin C, making them a smart choice for school snacks. Perfectly sweet, satisfyingly crunchy, and fun to eat, they’re a treat kids will love and parents can feel good about packing in lunchboxes.
Ingredients
- 1 cup All Purpose Flour
- 1/2 cup Gwillimdale Beets raw & shredded
- 2 tbsp Sugar
- 2 tbsp Olive Oil
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
Instructions
- Preheat oven to 400F degrees. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Using your hands, add the shredded beets to the flour mixture and toss to coat.
- Add the oil and work with your hands to bring the dough together (the salt and sugar will fall to the bottom of the bowl so make sure you knead the dough well to combine everything — the outcome will be a smooth dough).
- Form the smooth, sweet beet dough into a flat disk and roll it out to 1/2 inch thick on parchment paper or a dry clean surface.
- Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.
- Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.