• Preheat oven to 350℉ (176℃). Prepare a large baking sheet with parchment paper and set aside.
• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
• In a large bowl or the bowl of a stand mixer, cream vegan butter and sugar until fluffy with no chunks of butter remaining.
• Add beet puree and vanilla to butter mixture and mix until well combined.
• Add half the flour mixture and beat on low speed until just combined, then add the remaining half and beat until no flour-y spots remain.

For drop cookies

• If making drop cookies, fold in add in any desired extras like chocolate chips now, then scoop out about 1 tbsp (15 mL) dough. Roll and press into 2 inch (5 cm) wide and ¼ inch (½ cm) thick disks and place on baking sheet with 1 inch (2.5 cm) between them.

For rolled out cookies

• To make rolled cookies, you might need to work in a bit more flour, a couple tablespoons at a time, so the dough feels dry to the touch.
• Turn the dough onto a lightly floured surface and roll out to ¼ inch (½ cm) thick. Cut with your favourite shapes and place on cookie sheet leaving 1 inch (2.5 cm) between them.

Baking instructions

• Bake for 12-13 minutes for 2 inch cookies and maybe a minute more for 4 inch cookies until edges are set but centres yield to pressure. We are under-baking them a bit so they stay chewy and maintain colour! Remove baking sheet to a cooling rack for 5 minutes then carefully slide cookies directly onto cooling rack to cool completely.
• Store in an airtight container for up to 5 days.