Vegan Red Velvet Cookies (without Food Coloring)

Front angle view on a vegan red velvet cookies that's on top on many other cookies.

5 from 2 votes

Vegan Red Velvet Cookies (without Food Coloring)

These soft vegan red velvet cookies have a beautiful red tint that contrasts so well with the vegan white chocolate chips. You will love their cake-y texture and rich flavor, plus they don't use any food coloring, thanks to the healthy beets they are made with!

Prep Time15

Cook Time13

Total Time28

Course: Dessert

Cuisine: American

Keyword: Vegan

Servings: cookies

Calories: 204kcal

Author: Jessica Laroche

Equipment

Food processor

Ingredients

1 cup grated RAW red beets
½ cup maple syrup
1 cup canned white beans navy or cannelini beans, rinsed and drained
¼ cup coconut oil solid
¾ cup all-purpose flour
2 tbsp raw cacao powder
1 ½ tsp baking powder
1 tbsp ground flax seeds
½ cup vegan white chocolate chips or vegan dark chocolate chips or chopped macadamia nuts

Instructions

Pre-heat the oven to 350º and line a baking sheet with parchment paper.
In a small pot, combine the shredded beets with the maple syrup. Stir and warm up on medium heat. Once it starts to boil, put a timer on for 5 minutes. Stir often and let it simmer uncovered watching carefully so it does not overflow.
Once it simmered for 5 minutes, transfer to a measuring cup to ensure that you have ¾ cup of the beet-maple mixture. If you have more, then put back on the stove and simmer longer. If you have less, then it means more water evaporated while simmering. So, add a splash of water to reach ¾ cup total. Set aside so it cools down for a few minutes.
In a food processor, add the white beans, coconut oil and beet-maple mixture and process until uniform. Then, add the flour, cacao powder, baking powder and flax seeds and process/pulse to combine. Then, carefully remove the blades and add the white chocolate chips and stir using a spatula.
Divide the dough into 10 cookies and bake for 13-14 minutes. I like to use a medium size ice cream scoop and I mostly keep them in a dome shape so they stay extra gooey. Let the cookies rest for about 10-15 minutes after done before enjoying.

Video

Notes

To speed up the process, you can buy already shredded beets at the store.
Do NOT use already cooked beets. You will cook them yourself in the maple syrup. Using already cooked beets might bring more moisture to the cookie batter.
Once you are done simmering the beets in the maple syrup for 5 minutes, you need to measure the resulting amount. Don't skip this! This is a baking recipe and you want to use a proper ratio liquid vs dry. As explained above, you want ¾ cup exactly of beet-maple mixture. Put it back on the stove and reduce it more if needed. If you end up with already less than ¾ cup, no biggie, it just means that you lost more water while cooking. Just add a little water back to the mixture to reach that ¾ cup!
I recommend you use a scoop + level method to measure the flour.
Cool down the beet mixture before adding it to the food processor or it might make the vegan white chocolate chips melt as you stir them in.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition