Healthier Red Velvet "Cake" Cookies
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Healthier Red Velvet "Cake" Cookies calories by ingredient
Introduction
A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients! A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients!Number of Servings: 16
Ingredients
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1 ½ cups kidney beans, drained and rinsed
4.5 oz fresh beets, roasted, peeled and diced
¼ cup unsweetened vanilla almond milk
2 tsp vanilla extract
2 tsp butter extract
1 tsp liquid stevia extract
½ cup xylitol
¼ cup raw sugar
⅔ cup cocoa powder
¼ cup coconut flour
2 tsp baking powder
¼ tsp sea salt
1 tsp vinegar
Tips
Adapted from http://dessertswithbenefits.com/healthy-red-velvet-gooey-butter-cookies/
Directions
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.