Red Velvet Shortbread Cookies

In a medium bowl, cream together the coconut oil (0.33 cup), beet puree (2.5 tbsp) and coconut palm sugar (6 tbsp) then mix in the pure vanilla extract (0.5 tsp).

In another bowl, whisk together the spelt flour (1 cup), spelt flour (2 tbsp), cacao powder (2 tsp), cinnamon (0.25 tsp) and salt (0.125 tsp).

Add the dry ingredients to the wet ingredients and mix until well incorporated and a crumbly dough has formed. A hand mixer or wooden spoon can be used for this part.

Transfer the dough onto a piece of wax paper or cling wrap, roll into a log and freeze for minutes (15) to minutes (20). Start 15m timer

Preheat the oven to 350 F, line a baking tray with parchment paper and set aside.

Remove the dough log from the freezer, unwrap and slice into cookies about 0.5 an inch thick. If the dough is too soft, return it to the freezer. If it's too hard, let it sit at room temperature until you can cut into it.

Place cookies on the baking tray and bake for minutes (18) to minutes (20) until the edges are just starting to brown. Do not overbake. Start 18m timer

Allow the cookies to cool for a few minutes before drizzling with chocolate.

For the chocolate drizzle: Add half the vegan chocolate (0.33 cup) and all the coconut oil (1 tsp) to a small microwavable bowl and microwave in 25-second intervals until the chocolate is melted.

Remove the bowl from the microwave and mix in the remaining chocolate chips, stirring until completely melted.

Drizzle the chocolate onto the cooled shortbread cookies and devour.