Vegan Red Velvet Crinkle Cookies
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Course
Dessert, Baked Goods
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Cuisine
Vegan
Vegan Red Velvet Crinkle Cookies
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 3/4 cup beet boiled or roasted, fresh cooked puree
- 3/4 cup coconut oil solid
- 1 1/4 cup granulated sugar
- 1 tsp apple cider vinegar or regular vinegar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 cup whole wheat all-purpose flour or you could do all white flour
- 1 Tbsp baking powder
- 1/4 cup cocoa powder do not use Dutch processed, natural
- 2/3 cup icing sugar for rolling
Instructions
- Mix together the beet puree and coconut oil until combined, breaking up any clumps in the coconut oil. Add sugar, apple cider vinegar, and vanilla extract and mix until incorporated.
- In another bowl, sift together salt, flours, baking powder, and cocoa powder until combined. Add to the wet mixture in three parts, the first two parts mixing with a spatula (or by the mixer), the last part you may need to use your hands.
- Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to roll.
- Preheat oven to 350F.
- Once chilled, roll into 1 inch balls (about 35-40 of them), roll generously in icing sugar (use lots and lots of sugar), and place on a lined baking sheet (silpat or parchment paper). The thicker the baking sheet, the better even heat diffusion.
- Bake for 10 minutes and remove immediately from pan (carefully) and let cool on a wire rack.
- Store in an airtight container in a cool dry place.
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