Preheat the oven to 400 degrees Fahrenheit.

Rinse and gently scrub a medium beet, then wrap it in foil.

Place the beet on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center with ease. Carefully unwrap the beet and let cool for 30 minutes.

Scrape off the beet skin (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

Add the garbanzo beans, erythritol, roasted beet puree, almond milk, Earth Balance and extracts to a high speed blender (I used my NutriBullet) and puree until very smooth (batter should be a bright fuchsia).

Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper.

Scoop the mixture out of the blender and into a large bowl.

In a small bowl, whisk together the cocoa powder, oat flour, flax, baking powder and salt. Dump this over the wet ingredients and whisk together well.

Whisk in the vinegar. The dough/batter should be like muffin batter, not thick like cookie dough or thin like cake batter.

Use a cookie scoop to portion the batter onto the prepared cookie sheets.  I used a 2" cookie scoop.  Flatten the batter "domes" into cookie shapes by swirling your finger gently on the surface.  Bake for ~19 minutes, or until the cookies are no longer wet or shiny looking. Lightly tap the center of the cookies, if they are mushy in the middle then bake them for another minute or two.  Let cookies cool ON THE PAN.  Serve once they're completely cooled and set.