Dark plant-based and nut-free cookery.
These cookies are coloured with beet root juice. These will look great on any table so try it out.
all purpose flour
beet root juice
Preheat oven at 350F.
Mix 2 cups of all purpose flour, a 1/2 tsp salt and 2 tsp of baking powder in a bowl. Add in the handful of dried cranberries.
In a separate bowl, whisk together a 1/2 cup of canola oil, 1 cup of brown sugar, 1 tsp of vanilla extract and a 1/4 cup of beet root juice.
Put the wet into your dry ingredients bowl and stir until everything is mixed together.
Form little balls of pink dough with your hands and place them on a baking sheet lined with parchment paper.
Bake for about 10 minutes, keep an eye on them to make sure they don't brown too much.
Once the time is up take them out of the oven and let them rest for 5 minutes or so before transferring them to a cooling rack.
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