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Flourless Dark Chocolate Red Velvet Beet Cookies


This mind-boggling recipe for gorgeous red velvet cookies will make you rethink healthy treats. Aside from the brown sugar (which I used to think was a healthier version of white – bride who knew nothing kind of thing – but can definitely be subbed for date sugar, which IS healthier), every ingredient in these cookies does something good for you nutritionally. And they are insanely delicious. But I’m obviously biased, so bake them, ask your kids what they think, and let me know – only if you know who I am, of course.   Yield: 16 large cookies.


1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Mix all ingredients until thoroughly combined (I mixed by hand and it worked well).
3. Use an ice cream scoop or large serving spoon to scoop dough onto cookie sheet. Flatten just a bit.
4. Bake for 15 minutes, or until cookies are firm to the touch.


Using store bought vs. fresh beets, as well as differences in various nut butters, could affect the bright color and the texture of these cookies.


These cookies grow just a tad in size, so no need to leave loads of space between cookies when baking. Store in airtight container on counter for 24 hours, or in freezer for as long as you can forget about them. Yeah, good luck with that.