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These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake in cookie form.

Healthy Red Velvet Cookies Recipe with Beets

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  • Author: Nkechi Ajaeroh, MPH
  • Prep Time: 1
  • Cook Time: 15
  • Total Time: 16 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Description

These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake cookies.


Ingredients

Scale
  • A little less than 1 cup of plant butter (remove 2 tablespoons from 2 sticks of butter): I used Country Crock Plant Butter)
  • 1 cup of coconut sugar
  • 2 cups of white chocolate chips 
  • 3 1/2 cups of flour 
  • 1/2 cup pureed beets 
  • 1/4 cup raw cacao
  • 1 teaspoon salt
  • 3 teaspoons baking powder 
  • 1 egg
  • 1 yolk 
  • 1 teaspoon vanilla

Puréed beets, flour, white chocolate chips, eggs, coconut sugar, raw cacao, plant butter, baking powder, salt and vanilla extract


Instructions

  1. Gather the Ingredients. Start by getting everything all together. I like having it all in front of me so I don’t miss anything, and putting the dough together also goes faster. 
  2. Prepare the Beets. This part takes time, but it’s worth it. You’ll wash, peel, and cut the beets into smaller chunks. Boil them until they’re tender, then put them in a blender until they are completely pureed and there are no chunks. Puréed beet 
  3. Cream the Butter. Your plant butter should be at room temperature. You can then use a hand mixer to cream it, then add the coconut sugar and continue to cream until well combined. You’ll then add the white chocolate chips to this mixture and use the hand mixer to combine. Your plant butter should be at room temperature. You can then use a hand mixer to cream it, then add the coconut sugar and continue to cream until well combined. You'll then add the white chocolate chips to this mixture and use the hand mixer to combine.  
  4. Prep dry Ingredients. Next, you’ll put a colander over a bowl and pour your flour and raw cacao in to sift them. Keep shaking until they all go through, then add the baking powder and salt. Combine everything with either a whisk or spatula. Next, you'll put a colander over a bowl and pour your flour and raw cacao in to sift them. Keep shaking until they all go through, then add the baking powder and salt. Combine everything with either a whisk or spatula. 
  5. Combine Wet and Dry Ingredients. Now, you’ll take the dry ingredients and add it to the creamed butter mixture and combine them with the hand mixer. In another small bowl, break an egg into it and then add a yolk. Save the second egg white for another time. Add vanilla extract and pureed beat to your small bowl with the egg and combine with a whisk. These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake cookies. 
  6. Combine it All. You’ll now add the egg-beet mixture to everything else and use your mixer to combine. Use a slow speed and gently increase to avoid splashing it everywhere. These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake cookies. 
  7. Scoop, Form/Shape, and Chill Dough. Use a 1/4 scoop to pack the cookie dough, gently/loosely form it with your clean hands, and place it on a parchment-lined cookie sheet (this makes giant cookies). Then pop them in the freezer for at least 90 minutes. (Note: you can wear gloves for this job). These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake cookies. 
  8. Bake Healthy Red Velvet Cookies. After chilling, preheat your oven to 355F, then make your cookies for 13 to 14 minutes. Allow them to cool for at least 10 minutes before enjoying them! These bright red-colored cookies with white chocolate chips and no artificial coloring will become your go-to red velvet cookie recipe. Tasty, healthy red velvet cookies with beets taste exactly like the classic red velvet cake but in cookies. They are very delicious without any taste of the earthy beets! These are the perfect chewy and soft cookies with melty white chocolate chips—the best classic red velvet cake cookies. 

Notes

These were intentionally giant cookies. This recipe will make up to 24 cookies if you 2-tablespoon measure and will make up to 48 cookies with 1-tablespoon measuring.

You can use whatever measuring cup size you like for the cookies, but be advised it could affect the baking time. 

If you make the cookies smaller, check smaller cookies at 8-10 minutes. The bottom line is to be aware that any changes will impact your cookies.

You can always make beet puree ahead of time.

Wear gloves when shaping the cookies, or your hands may turn slightly red.

Don’t skip the chilling step. It helps the cookies set. You will have a different outcome if you do not chill them. 

Can you prep these cookies in advance? Yes, prep them in advance if you like. That’s what I do!

Give your cookies enough space to breathe/expand on the cookie sheet, or they might merge.

Please note that I have not included the “freezing time” or the time for prepping the beets in the total “time” calculation,

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