Ingredients
3 medium sized red beets oven roasted and mashed
1/2 cup coconut flour
1 cup macadamia nut flour or almond flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2cup cacao powder
1 teaspoon cayenne pepper, optional
2/3 cup coconut oil, melted
2 whole eggs at room temperature, for vegan option: 2 flax eggs or chia eggs
1/2 cup organic canned coconut milk at room temperature
1/3 cup mini chocolate chips or cacao nibs
Directions
Preheat oven to 375F
Coat Whoopee/Cookie Pie pan with coconut oil
In one bowl combine coconut flour, almond flour, baking powder, baking soda, sea salt, cacao powder, cayenne pepper and chocolate chips, or cacao nibs
In another bowl combine mashed beets, coconut oil, eggs and coconut milk
Now mix wet and dry ingredients together and mix well
Fill each cookie tin with batter
Bake 15-18 minutes or until cakes are just set
Remove from oven and allow to completely cool before spreading coconut frosting from my previous post on one cookie and placing a second cookie on top, as in picture
