These soft and chewy Vegan Red Velvet Cookies (No Food Color) are packed with delicious flavors and chocolate chips. It’s made with oats and are healthy because these are oil free and refined sugar free.
You also must try my freezer friendly vegan chocolate cookies.
I have used simple ingredients but healthier ones and I did not use any food color. Instead, I got the beautiful color by using raw beets.
Yes! You heard it right…. there the iron rich veggie in them and yet its my kids favorite. I camouflaged the flavors so well that till today they don’t know they ate beetroot in their cookies.
Also, I baked these beetroot quinoa muffins for healthy dessert cravings.
What is red velvet?
Traditionally, when a cake was baked, they used the combination of cocoa powder, vinegar and buttermilk. This chemical reaction changed the cake’s color to red and since then it has been named as red velvet cake.
How does red velvet tastes differently than chocolate?
A very small amount of cocoa powder is used in red velvet whereas in a chocolate cake a lot more cocoa powder along with melted chocolate plus chocolate chips and chocolate ganache is sometimes used too.
What are red velvet cookies?
Its basically a red velvet cake in a cookie form plus nowadays red food coloring is also used.
However, since I always cook as healthy and as whole food as possible, I decided to get the red color for my cookies by using raw beets.
Health benefits of beets
Along with bringing a nice red color to my cookies, beets are low in calories and helps in keeping blood pressure in check. They help fight inflammation and improves digestion and is a great source for iron.
Therefore, these red velvet beet cookies are perfect for all ages and are absolutely guilt free valentine’s day or Christmas treat.
Hence, I am excited to share my new creation with you.
Ingredients for easy vegan red velvet cookies
Dairy free chocolate chips
I am sure you must be excited to try this recipe ASAP so let’s dive deep into it.
Oat flour – you may use store bought or grind your own.
Almond flour – it is basically roasted almonds ground into a flour or powder form.
Flaxmeal – I did not soak it here and instead used it as one of the dry ingredients.
Beetroot – 1 large beetroot is enough for this recipe and the beautiful color. Make sure to peel it and when putting in the blender if you roughly chop it, then the blending process becomes easier.
Oat milk – any dairy free milk works here but I prefer oat milk because of its sweet and creamy texture.
Dates – its healthy and whole foods plus is not processed. So, I used them as sweetener here.
Chocolate chips – I always prefer using dairy free mini chocolate chips but any dark chocolate chips also work fine with these cookies.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.
How to make Vegan Red Velvet Cookies
Firstly, in a bowl I combined all the dry ingredients (oat flour, almond flour, flaxmeal, baking powder and salt).
Secondly, I mixed it well making sure there were no lumps.
Next, in a blender, I combined beets, oat milk, dates and vanilla.
Then, I blended it as smooth and creamy as possible.
Thereafter, I folded in wet ingredients into the dry ingredients and whipped it into a thick batter.
Afterwards, I folded in chocolate chips to this batter.
Then, I mixed it again.
Now, I scooped about 10 cookies on a prepared sheet with the help of a medium sized cookie scoop.
Then, I roughly shaped them round and flattened lightly with the help of a steel spoon.
Immediately, I placed the cookie sheet in the middle rack of the oven and baked it for 25 minutes. Then, I turned it off and let them rest in the warm oven for 2 minutes.
Once done, I took it out and placed it on a flat counter to cool down a bit.
Lastly, I gently released the cookies from the parchment paper and placed them on a cooling rack to completely cool.
My kids are crazy for these and I bake almost every weekend for them on demand.
These have decadent taste even though it made of hidden veggies.
- Make sure to shape them and flatten them slightly with a steel spoon to avoid sticking. You may also use ¼ measuring cup and grease its back and then wipe it with a tissue. Then use it to flatten. These should not be too flat but nicely shaped.
- Use 1 beet only. Also, it is important to dab tissue over drained dates to absorb any extra moisture.
- Most importantly, bake them only for the mentioned amount of time or they will start to burn from the bottom.
Store these red velvet cookies in a container with a light lid at room temperature for about 2 weeks. You may also refrigerate them in an air tight container for about 4 weeks. When ready simply oven toast them for 2 minutes. Let them cool and enjoy.
Yes! That’s totally doable. Dairy free white chocolate chips can also be used in this recipe in the same measurement as chocolate chips.
I made them oil free and refined sugar free. I did not use any food color and instead used red beetroot to add nutrition and color. Moreover, I made the flour combination with oats, almond and flax thereby making these cookies as healthy as possible.
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you enjoy this vegan red velvet cookies recipe as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
Vegan Red Velvet Cookies
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a mixing bowl combine oat flour, almond flour, flaxmeal, baking powder and salt. Mix it and keep it aside.
- In a blender, combine beet, oat milk, dates and vanilla extract. Blend it smooth. Keep it aside.
- Now, fold in the blended ingredients into the flour mixture and whip it into a thick batter.
- Then, fold in chocolate chips and mix well.
- With the help of a medium sized cookie scoop, scoop about 10 cookies on the prepared cookie sheet with ½ inch gap between each of them.
- Then, with the help of a steel spoon or bowl roughly shape it round and flatten slightly. Should not be flat but a nice round shaped. (I used steel spoon to avoid sticking. You may use ¼ measuring cup and grease its back and then wipe with a tissue, then flatten).
- Place the cookie sheet in the middle rack of the oven and bake it for 25 minutes. Turn it off and let it rest in the warm oven for another 2 minutes. Take it out and place the cookie sheet on a flat counter to cool down. Gently, separate the cookies from the parchment paper once cooled and place them on the cooling rack to cool down completely. Enjoy!
- These can be stored in a container with a light lid at room temperature for about 2 weeks.
- Refrigerate them for about 4 weeks in an air tight container. The, toast it for 2 minutes in the toaster oven and cool down. Enjoy the fresh cookies.
- If you desire, you may just grind old fashioned oats in the food processor until flour form. But measure it to 1 cup after grinding it to a powdered form.
- This recipe makes about 10 -12 cookies depending on your scoop and the serving size is 1 cookie per person.