Sorry I’ve been absent from here for a while, I had exams going on! But as promised, here is one of my favourite recipes – red velvet cookies.
Red velvet was always one of my favourite flavours from when I was young. I’m not sure about you, but here in Singapore, most red velvet cakes are artificially coloured. In order to achieve that beautiful, deep red colour, I used beetroot powder (which is what is supposed to be in red velvet anyway – not any artificial nasties!), and a little bit of cacao powder for the flavour!
I’m so excited about this recipe – I just adore red velvet anything (I’m probably going to try and make a red velvet cake and cupcakes soon!). The cookies are soft and fudgy (they’re not the crispy kind – if that’s what you’re looking for!), and while they are an indulgence, they’re made of wholesome ingredients!
I really hope you enjoy this one!
Red Velvet Cookies
- 1 cup oat flour
- 1/2 cup almond meal
- 1 tsp baking powder
- 1 tbsp beetroot powder
- 1 tsp cacao powder
- Pinch of salt
- 1 flax egg 1 tbsp flax meal + 3 tbsp water
- 1/2 cup cashew butter
- 1/3 cup coconut nectar
- 1 tsp vanilla extract
- 1/3 cup chocolate, chopped I used a mix of dark chocolate and homemade white chocolate
- Preheat oven to 175˚C. (I like to do this only when I’m moulding the red velvet cookies to save electricity!) Line a baking tray with baking paper (or you can use a silicone baking mat) and set aside.
- In a large bowl, mix the dry ingredients (except the chocolate!)
- Add in the wet ingredients – the cashew butter, coconut nectar, vanilla extract, flax egg. Mix and incorporate well.
- Once the batter smooth, add in the chocolate and mix in well.
- Take about 1 tablespoon of dough and form into cookies (I made mine into little hearts, but you can just do normal round cookies!)
- Place the cookies on a lined tray. Bake for 12 minutes.
- When the cookies are warm, they’ll be soft, so let them cool and they will firm up.