Instructions

1. Preheat oven to 350 F (175 C).
2. Puree the beet and strain out the juice.
3. Mix all the wet ingredients together (the beet juice, vinegar, ghee, egg, and vanilla).
4. In a separate bowl mix all the dry ingredients together (almond flour, flaxmeal, coconut flour, cacao powder, coconut sugar, baking soda, and baking powder).  
5. Combine both the wet and dry ingredients together in a bowl until a soft dough forms. 
6. Scoop small balls of the dough onto a parchment paper lined baking tray and press down into a small cookie.
7. Bake for 15 minutes.  Let cool before enjoying.