Sweet Beet Cookies (Makes about (50) 1 inch square cookies)

Prep Time: 10 mins Cook Time: 15 mins

egg free

nut free

dairy free


  • 1 Cup All Purpose Flour
  • 1/2 Tsp Baking Powder
  • 2 Tbsp Sugar
  • 1/4 Tsp Salt
  • 1/2 Cup Raw Beets, shredded fine*
  • 2 Tbsp oil


1. Preheat oven to 400 degrees.

2. Combine the first four ingredients and stir to combine.

3. Using your hands, add the beets to the flour mixture coating the beet pieces with the flour.

4. 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).

5. Form the smooth, sweet beet dough into a flat rectangular disk and roll it out 1/2 inch thick on parchment paper or a dry clean surface.

6. Using a knife, cut the dough into squares or use small cookie cutters to cut out shapes.

7. Bake on a Silpat or parchment-lined cookie sheet for 15-17 minutes.

8. Cool and serve.

*You can only use RAW fine shredded beets for this recipe. Using canned beets will not work because of the thickness of the beets and they are already cooked.

*These cookies are best stored on the counter in an air-tight container.