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.