Vegan Red Velvet Cookies

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.

Course Dessert

Cuisine American

Keyword eggless red velvet cookies, healthy red velvet cookies, how to make red velvet cookies, vegan red velvet cookies recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 154kcal

Author Gunjan

Ingredients

1 cup oat flour
1/4 cup almond flour
1/4 cup flaxmeal
1 1/2 tsp baking powder
1/4 tsp salt
1 raw beetroot (peeled and roughly chopped)
1/2 cup oat milk
3/4 cup pitted dates (soaked in warm water and drained)
1 tsp vanilla extract
1/4 cup + 1 tbsp dairy free mini chocolate chips

Instructions

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!

Notes

How to store:

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.

Nutrition