I couldn’t fight it anymore. It’s almost Valentine’s Day and I just have the urge to make everything edible red, pink or heart-shaped. We are getting into the fun holiday season where we are supposed to make food festive!
This will be our third Valentine’s Day on this blog, and I am excited to share our very first Red Velvet recipe. I really wanted to try a red velvet recipe because I really wanted to try that old natural beet trick!
If I just turned you off, don’t go running yet. These cookies only contain a tiny bit of beet juice and a bit of natural red food coloring to help supplement. The thing with this recipe is that you can certainly use a lot of beet juice if that’s more your style. I added the option to please everyone! But if you are not as brave using beets, supplement with a natural red food dye and these will turn out fabulously!
I have a thing for cookie sandwiches because they are like chewy cupcakes! But are way easier to pack and store. A frosted center to bite into makes them so appealing! These cookies are for red velvet fans and healthy eaters alike – these are dairy free and naturally sweetened! Yet they still contain everything we love about them – a soft chocolate flavor and a delicious cream cheese frosting! Coconut butter added to the actual cookies makes them sweet, soft and totally divine. Enjoy!
Healthy Red Velvet Whoopie Pies (dairy free option)
Red Velvet Cookies:
3/4 cup Soy Free Earth Balance Butter or regular Organic Butter
1/2 cup Coconut Butter or Vegan Cream Cheese
1 1/3 cup Coconut Sugar
2 Large Organic Eggs plus 1 Egg Yoke
2 teaspoons Pure Vanilla Extract
2 cups Wheat Flour
1/2 cup Rice Flour
1/3 cup Cocoa Powder
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
3 Tablespoons Water or Beet Juice
For Red Coloring: 1 teaspoon Beet Juice and 1 teaspoon Natural Red Food Coloring OR 2-3 teaspoons Natural Food Coloring
Pre-heat the oven to 350 degrees. Cream together the earth balance butter and coconut butter until smooth and fully. Add in the coconut sugar and eggs. In a separate bowl, whisk together the flours, cocoa powder, baking powder, soda and salt. Add the dry to the wet in 2 batches and mix until it just comes together. Add the water and the beet juice/red food coloring. You can add as much food coloring as you would like until you reach your desired red color. The dough should look like a moist play-dough. If your dough is still a little too dry, add a bit more liquid.
Scoop out dough and place in a large piping bag. Pipe out big dollops of dough onto a parchment lined baking sheet (about 1 tablespoon sizes) Gently press down to flatten. Bake for 6-8 minutes, but be careful not to over bake! Allow to cool completely before frosting with the following recipe:
“Cream Cheese” Frosting: (If you love a lot of frosting, definitely double this recipe!)
1/3 cup Coconut Butter, softened
1/3 cup Soy Free Earth Balance Butter, softened
1 Tablespoon Fresh Lemon Juice
1 teaspoon Pure Vanilla Extract
1 2/3 cups Powdered Xylitol
1 Tablespoon Agave Inulin or neutral fiber supplement or flour of choice
In a mixing bowl, beat the earth balance butter and coconut butter for at least 2 minutes until ingredients are well blended. Add all the other ingredients and beat until smooth and it all comes together. Make sure the xylitol is powdered well so it will be smooth just like powdered sugar. You can add a bit of almond milk to reach desired consistency. Pipe or spread onto cooled cookies and top with a second cookie. Store cookie sandwiches in an airtight container in a cool place.
Yields 18-24 cookie sandwiches
These cookies may use some expensive ingredients but they do not contain any artificial coloring, unhealthy fats, dairy or sugar! Real ingredients make for delicious tasting cookies that are also very filling! They puff up nice and big so one or two sandwiches is enough for a serving. Hope you enjoy!