Why is chilling mandatory for these healthy red velvet cookies?

The cookie dough in this recipe is intentionally wetter than conventional cookie dough because liquid ingredients are used in place of eggs and butter. Without the 30-minute refrigerator chill, the wet dough would spread into flat and thin discs during baking rather than producing the most beautifully rounded and most properly chewy cookies. The chill firms the dough to the most workable and most properly structured consistency for shaping and baking.

Why must I use regular cocoa powder rather than Dutch-process?

Regular unsweetened cocoa powder has the most natural acidity that works in harmony with the baking soda in this recipe to produce the most proper leavening and the most beautifully authentic red velvet flavor. Dutch-process cocoa has been treated to reduce its acidity, which affects both the chemical reaction with the baking soda and the final flavor of the cookies.

Can I replace the red food coloring with something natural?

Yes. The red food coloring can be replaced with an equal volume of milk or water. The cookies will be a deep brown rather than red but will taste completely identical. Natural alternatives like beet powder or pomegranate tend to produce mahogany or brown shades rather than the most vibrant red color of conventional food coloring.

Healthy Red Velvet Cookies Easy Vegan Eggless Chewy Recipe

Description

The most easy vegan Healthy Red Velvet Cookies made by whisking 3/4 cup plus 1 tbsp white whole wheat flour 3 tbsp unsweetened regular cocoa powder baking soda and salt then combining melted coconut oil room temperature almond milk red food coloring vanilla and coconut sugar adding flour mixture until just combined folding in 2 1/2 tbsp mini chocolate chips chilling dough exactly 30 minutes dropping into 12 mounds on parchment-lined sheet pressing reserved chips on tops and baking at 350°F for 9 to 12 minutes cooling on pan 10 minutes. Only 92 calories per cookie. A completely perfect vegan eggless red velvet cookie recipe.

Ingredients

Scale

3/4 cup plus 1 tbsp 97g White Whole Wheat Flour spooned and leveled

3 tbsp 15g Unsweetened Regular Cocoa Powder not Dutch process

1/2 tsp Baking Soda

1/8 tsp Salt

1 1/2 tbsp Coconut Oil or Unsalted Butter melted and cooled slightly

2 tbsp plus 2 tsp 40ml Unsweetened Vanilla Almond Milk room temperature

2 1/2 tsp Liquid Red Food Coloring

2 tsp Pure Vanilla Extract

1/2 cup 96g Coconut Sugar or light brown sugar

3 tbsp 42g Miniature Chocolate Chips divided 2 1/2 tbsp in batter 1/2 tbsp for tops

Instructions

1. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

2. In separate bowl whisk melted oil or butter, room temperature milk, red food coloring, and vanilla. Stir in coconut sugar.

3. Add flour mixture stirring just until incorporated.

4. Fold in 2 1/2 tbsp mini chocolate chips. Reserve remaining 1/2 tbsp for tops.

5. Chill dough exactly 30 minutes in refrigerator. Mandatory step.

6. Preheat oven to 350°F. Line sheet with silicone mat or parchment.

7. Drop sticky chilled dough into 12 mounds using spoon and spatula. Do not use hands.

8. Gently press reserved chocolate chips into tops of each mound.

9. Bake 9 to 12 minutes.

10. Cool on pan 10 minutes. Transfer to wire rack.

Prep Time: 30 minutes including chilling
Cook Time: 9 minutes
Category: Dessert, Cookies, Healthy
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 92
Sugar: 11g
Sodium: 55mg
Fat: 3g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg

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