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Export 8 ingredients for grocery delivery
Step 1
Mix together the beet purée and coconut oil until combined with a hand mixer or stand mixer.
Step 2
Add sugar, ACV, and vanilla and mix until well combined.
Step 3
In a separate bowl, mix together salt, flours, baking powder, and cocoa powder until combined and no clumps. I like to do this with a whisk.
Step 4
Add your dry ingredients to the wet mixture in parts, you might have to start using your hands as you add in the dry.
Step 5
Using an ice cream scoop, scoop out a piece of cookie dough, flatten it in your hands and wrap & press the dough around the Oreo. Add more dough as needed to ensure the Oreo is total covered.
Step 6
Shape the cookie and roll in powdered sugar and place them on a parchment paper-lined cookie sheet. Repeat until all the dough and cookies are used.
Step 7
Cover with plastic wrap and refrigerate for 1-2 hours until firm.
Step 8
Once chilled, preheat oven to 350F.
Step 9
Bake for 10 minutes or until firm but not browning.
Step 10
Remove from pan (carefully) and let cool on a wire rack.
Step 11
Store in an airtight container in a cool dry place.
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