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.
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Mix all ingredients until thoroughly combined (I mixed by hand and it worked well).
Use an ice cream scoop or large serving spoon to scoop dough onto cookie sheet. Flatten just a bit.
Bake for 15 minutes, or until cookies are firm to the touch.
Tips:
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.
Notes:
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.
Medium
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
if I am using fresh beets should we boil them and then puree or roast and then puree? not buying in already cooked vacuum packed bag (like gefen) what is your recommendation if we have fresh, not cooked yet beets, thanks
I personally like roasting beets better than boiling them because I find roasting them makes them sweeter but you can really do either one to puree it. Whatever is easier for you :)