Sorghum Red Velvet Cookies

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or silicone mat.

In a medium bowl, whisk together the sprouted sorghum flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Mix in the beetroot puree until evenly incorporated. Add red food coloring if desired for a brighter red color.

Gradually add the dry ingredients and chocolate chips into the wet ingredients, mixing until a dough forms. If the dough is too sticky, you can refrigerate it for 30 minutes to firm up.

Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.

Flatten each cookie slightly with the palm of your hand.

Bake in the preheated oven for 10-12 minutes, or until the edges are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, you can dust the cookies with powdered sugar if desired for decoration.

Enjoy your delicious sprouted sorghum flour red velvet cookies with a unique twist of beetroot!