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Sugar Cookies with Beetiful Frosting

  • Prep Time: 30 minutes
  • Cook Time: 120 minutes
  • Total Time: 150 minutes
  • Yield: 8 -10 1x


  • 1 1/2 cup raw buckwheat groats
  • 1/3 cup agave nectar
  • 1/2 tsp vanilla powder
  • 1/4 cup almond milk
  • 1/4 tsp salt
  • 1 can full fat coconut milk
  • 2 tbsp agave nectar
  • 1 red beet
  • 1 gold beet


  1. FOR THE COOKIES: Grind the buckwheat groats to a flour in the blender.
  2. In a bowl, combine the buckwheat flour, salt, and vanilla powder. Stir to mix.
  3. Add the agave and almond milk. Mix with your hands to form a sticky dough.
  4. Roll out the dough between two pieces of wax paper to about 1/4 inch thickness. Cut out 8-10 cookies (depending on size).
  5. Dehydrate on a lined tray for 1-2 hours at 115 degrees.
  6. Remove from dehydrator and refrigerate before decorating.
  7. FOR THE FROSTING:Refrigerate the coconut milk overnight. Open the can and scrape off the cream into a bowl.
  8. Add the agave, and whisk until light.
  9. Divide into two bowls and set aside.
  10. Puree the beets separately. Strain.
  11. Add a very small amount of pink beet juice to one bowl of coconut whipped cream and yellow to the other. It doesn’t take much to color it and you don’t want to overdo it on the liquid and end up with watery frosting. If it seems a little thin, refrigerate for 30 minutes or so before decorating.
  12. Artistically decorate your chilled cookies.