No-Bake Healthy Red Velvet Cookies (Gluten Free, Vegan)
Prep time
Total time
These are adorable cookies get their striking color from all-natural beets--but don't worry, you can't taste them at all. (True story: I don't like beets, but I love these cookies.) Adapted from Healthy No Bake Pumpkin Spice Latte Bites fromThe Big Man's World.
Author: Lee
Recipe type: Dessert
Serves: 20-24 2-inch cookies
Ingredients
- 1 large fresh beet (You'll use ½ c of resulting puree.) Don't use canned--you won't get the pretty color!
- 1¾ c gluten-free oat flour (Can grind your own - see Notes)
- ½ c coconut flour (or another 1 c oat flour, but coconut flour tastes better!)
- 3 Tbsp sugar or other granulated sweetener (Use erythritol for a calorie-free option.)
- ¼ tsp salt
- ¼ c seedless raspberry jam/all-fruit or date paste (Or agave nectar - see Notes)
- 1 tsp vanilla extract
- ¼ c almond butter (Optional - see Notes)
- powdered sugar or mini vegan chocolate chips (Optional)
Directions
- Wash and peel beet. Chop into cubes, place in a microwave-safe bowl with 1 Tbsp water, and cover. Microwave on high for 6-7 mins, until beet is very tender.
- While beet is cooking, combine dry ingredients in a mixing bowl. Set aside.
- When beet cubes are tender, puree them in a food processor with 2-4 Tbsp water. (Use just enough water to get a puree started, but no more.) Allow food processor to run 2-3 minutes to get a smooth puree, pulsing and scraping sides as needed.
- In a small bowl, combine ½ cup ONLY of beet puree, jam or other sticky sweetener, vanilla extract, and almond butter. (You will have leftover beet puree--great in smoothies!)
- Pour wet ingredients into dry ingredients and stir. Mix with a spoon, then knead until you get a slightly stiff Play-Doh consistency. Add more coconut flour or a splash of water if needed.
- On a sheet of parchment or wax paper, divide dough into quarters. Use a rolling pin or glass to roll each quarter just under ¼" thick. Punch out hearts with a cookie cutter.
- Press on a few chocolate chips or sprinkle cookies with powdered sugar, if using. Can be eaten right away, but are best if allowed to firm up in the fridge for at least 1 hour.
- Store leftovers in refrigerator.
Notes
-Nutrition information includes almond butter and chocolate chips.
-Low fat version: Omit almond butter, adding a little water if necessary for workable dough. Top cookies with a sprinkle of powdered sugar instead of chocolate chips. (62 calories and 1g fat per cookie without powdered sugar)
-To make your own oat flour from rolled oats, follow the easy directions here. Update: Use a high-powered blender for best results!
-When measuring oat flour, spoon into measuring cup and level with a knife.
-If using agave nectar, reduce granulated sweetener to 2 Tbsp.
-Low fat version: Omit almond butter, adding a little water if necessary for workable dough. Top cookies with a sprinkle of powdered sugar instead of chocolate chips. (62 calories and 1g fat per cookie without powdered sugar)
-To make your own oat flour from rolled oats, follow the easy directions here. Update: Use a high-powered blender for best results!
-When measuring oat flour, spoon into measuring cup and level with a knife.
-If using agave nectar, reduce granulated sweetener to 2 Tbsp.
Nutrition Information
Serving size: 1 cookie Calories: 91 Fat: 4 Saturated fat: 1 Carbohydrates: 14 Sugar: 5g Sodium: 1% Fiber: 2 Protein: 3 Cholesterol: 0
Recipe by Veggie Quest at https://www.veggie-quest.com/2016/02/skinny-no-bake-red-velvet-cookies-gluten-free-vegan/