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Vegan Red Velvet Crinkle Cookies

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course: Dessert , Baked Goods
Cuisine: Vegan

Ingredients

  • 3/4 cup fresh cooked beet puree boiled or roasted
  • 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 natural cocoa powder do not use Dutch processed
  • 2/3 cup icing sugar for rolling

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cover with plastic wrap and refrigerate for 1-2 hours until firm enough to roll.
  4. Preheat oven to 350F.
  5. 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.
  6. Bake for 10 minutes and remove immediately from pan (carefully) and let cool on a wire rack.
  7. Store in an airtight container in a cool dry place.