Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.
Easter01_edited.jpg

Chocolate-Dipped Red Velvet Cookies

This luscious, chocolate-dipped red velvet cookie recipe is a special way to let someone know you are thinking of them.


If you like red velvet cake, you are going to love these cookies. They are great for Valentine's Day, or anytime a special treat is in order. Though there are dipped in chocolate, that step is completely optional, as these taste great plain as well.


Instead of food colouring to get that vibrant red colour, I opt for red beet powder. It's linked here on the page, but you can also make your own by dehydrating a large beet then grinding the beet chips into a powder. This method adds additional nutrients without changing the flavour of the cookies.


These cookies are gluten-free, and suitable for ovo-lacto vegetarians. Just make sure you're using your favourite vegan or gluten-free chocolate chips.

 

Ingredients

(Makes 24 servings)

  • 1/2 cup plant-based butter, softened

  • 1 teaspoon pure vanilla extract

  • 1 cup Monkfruit baking sweetener

  • 2 large eggs, room temperature

  • 1/4 cup plain yogurt (cashew sour cream or soy yogurt)

  • 2 tablespoons cacao powder

  • 1 tablespoon red beet powder (or red food colouring)

  • 2 cups cassava flour (or all-purpose)

  • 1 teaspoon baking powder

Decoration:

  • 1 cup semi-sweet chocolate chips

  • 1 teaspoon coconut oil

  • sprinkles (optional)

 

Directions

Preheat oven to 350°F / 180°C. Line two sheet pans with parchment paper or silicone mats and set aside.


In a mixing bowl add the butter, vanilla extract, and sweetener. Beat using a hand mixer on high speed until light and fluffy. Add eggs, yogurt, cacao powder and red beet powder and mix on medium speed until combined. Add the flour and baking powder and mix on low speed until just combined.


With a cookie scoop or spoon, drop tablespoons of batter onto the sheet pans about an inch apart and away from the sides of the pans.


Bake for 10 minutes, or until the tops are springy to the touch.


Remove from the oven and let cool on the sheet pan for 5 minutes before transferring the cookies to a cooling rack.


Once the cookies are completely cooled, prepare the chocolate. Place the chocolate chips into a microwave-safe bowl and use the reheat setting, or other lower power setting. Melt for 20 seconds, then check its progress. Melt in additional 10-second increments, watching very closely that the chocolate does not begin to burn. Once melted, stir in the coconut oil.


Dip each cookie 1/3 of the way into the chocolate and shake off any excess before placing them on a cold, silicone-lined sheet pan. Decorate with sprinkles if desired (optional). Once all the cookies are dipped, place the sheet pans in the refrigerator to help firm up the chocolate (about 10 minutes).


Store in an airtight container in the refrigerator for up to 5 days, or enjoy immediately.

 
 

Nutritional Information Per Serving:

total calories = 123 | total fat = 5.66g | saturated fat = 2.98g | cholesterol = 16.31mg | sodium = 60.98mg | net carbohydrates = 22.51g | dietary fibre = 1.83g | sugars = 5.17g | protein = 1.79g

597 views0 comments

Recent Posts

See All