Makes 12 | Prep time: 5 minutes | Cooking time: 18 minutes |


•100g rolled oats blended
•1 tbsp beets powder
•70g desiccated coconut
•2 tbsp maple syrup
•1 tsp vanilla extract
•1 tbsp coconut oil
•2 tbsp coconut milk
•Pinch hamalyan salt

Pre-heat the oven to 180degrees.

In a food processor blend the oats until a flour consistency then pour into a bowl with the remaining  ingredients and combine well. With your hands form little balls of 20g each and using a heart shape cutter press the mixture firmly into the cutter. Use your finger to make the whole in the middle to add the jam, but this is optional. If you are adding the jam, drop a ¼ tsp of any jam of your preference, we used Moni’s strawberry jam.

Place  all the cookies on a baking tray lined with parchment paper and bake for 15 to 18 minutes.