Cookie dough:
1 ½ cup flour
1/2 teaspoon baking powder
A pinch of salt
1/2 teaspoon cinnamon
2 tablespoon creamy cashew or almond butter
1 flax egg (1 tablespoon ground flax and 3 tablespoons water)
1/2 cup maple syrup
Berry filling:
1 cup frozen blueberries (or raspberries/your favorite berry)
1 tablespoon Pines Beet Juice Powder
2 teaspoons ground flax
Extra coconut sugar
To make the cookies mix all the dry ingredients together then add in the wet ingredients and mix until all combined (add a splash of almond milk if they are too dry), then roll out the dour how you would cinnamon rolls.
To make the jam, cook the berries on the stove until all warm and juicy, use a spoon to flatten the berries, then mix in the beetroot and flax and let sit for a few minutes to thicken.
Spread a nice layer of jam over the rolled out cookie dough, sprinkle over coconut sugar, and roll up the cookies. Using a sharp knife slice the cookie dough into ½ inch thick cookies and place them onto a lined baking sheet. Bake at 375 degrees fahrenheit for 12-15 minutes, or until golden then let cool and serve!
You could also make these into thumbprint cookies to make it easier but have the same flavors!
