Healthier Red Velvet "Cake" Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 ½ cups kidney beans, drained and rinsed4.5 oz fresh beets, roasted, peeled and diced¼ cup unsweetened vanilla almond milk2 tsp vanilla extract2 tsp butter extract1 tsp liquid stevia extract½ cup xylitol¼ cup raw sugar⅔ cup cocoa powder¼ cup coconut flour2 tsp baking powder¼ tsp sea salt1 tsp vinegar
Combine the kidney beans, beets, almond milk, extracts, xylitol and sugar to a blender or food processor and puree until smooth.
Add the cocoa, coconut flour, baking powder, salt and vinegar and puree again, scraping down the sides of the bowl as necessary.
Wrap dough (which should be about like a thick (scoopable) muffin batter) in plastic wrap and refrigerate for 36 hours.
Preheat the oven to 350F and line cookie sheets with SilPat.
Scoop dough onto the prepared cookie sheets, flatten slightly and bake for 18 minutes, or until the cookies are no longer wet or shiny looking but slightly soft in the centre.
Let cookies cool completely on the pan before moving them.
If not serving them immediately, store in the fridge in a covered container.
Serving Size: Makes ~16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Add the cocoa, coconut flour, baking powder, salt and vinegar and puree again, scraping down the sides of the bowl as necessary.
Wrap dough (which should be about like a thick (scoopable) muffin batter) in plastic wrap and refrigerate for 36 hours.
Preheat the oven to 350F and line cookie sheets with SilPat.
Scoop dough onto the prepared cookie sheets, flatten slightly and bake for 18 minutes, or until the cookies are no longer wet or shiny looking but slightly soft in the centre.
Let cookies cool completely on the pan before moving them.
If not serving them immediately, store in the fridge in a covered container.
Serving Size: Makes ~16
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 73.9
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 81.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.1 g
- Protein: 2.2 g
Member Reviews