Dec 20, 2013

Red Velvet Brownie Cookies

12 Days of Christmas Cookies: Day 12!

I made it to the finish line! For the 12-day finale I’m sharing my Red Velvet Brownie cookies, which aren’t terribly red but they sure are terribly delicious! They’re just a little crunchy on the outside with a heavenly, fudgy consistency inside. I used beets to color these. No, you can’t taste them at all. The batter is pretty dark, but fear not. The cookies will lighten into a beautiful reddish brown after they’re baked.

I was debating whether or not to frost these but, alas, I decided to leave them naked. You could certainly dress them up a bit if you wanted to… white chocolate chips, cashew butter icing, whatever suits your cookie dressing dreams. Speaking of dreams, I’m still dreaming of a white Christmas, even though the weatherman says otherwise. Hmph! We’ll see.

I hope you’ve enjoyed these 12 days of Christmas cookie madness. I, for one, am glad that I can now focus on some different holiday recipes for you before the big day! Ho-ho-ho!

Ingredients:

~ dry

  • 1½ cups tightly-packed almond flour
  • ¼ cup brown rice flour
  • ½ cup non-alkalized cocoa powder
  • ¾ cup coconut sugar or other minimally processed granulated sweetener
  • 1 TBS ground flax seeds

~ wet

  • 1 TBS pure vanilla extract
  • ½ cup beet puree (2 medium-large beets)

Directions:

  1. Preheat oven to 350° F.
  2. Line a cookie sheet with parchment paper.
  3. To make the puree, peel the beets and cut into 2″ pieces. Steam until tender, let cool and process in a food processor, scraping down the sides as needed. You will have extra so put it in a soup or make another batch of cookies! If you tried to process just ½ cup of beets there just wouldn’t be enough to get a puree, unless you have a very small food processor! Remove the puree and set aside.
  4. Place all dry ingredients into the food processor and pulse until the mixture comes together in a ball.
  5. Add the beet puree and the vanilla and pulse to combine, scraping down the sides as needed. The dough will be quite thick, so be patient with the process.
  6. Using a small ice cream scoop (about 1½” in diameter), form the cookies and place on the baking sheet leaving about 2″ of room between them.
  7. Press each one down gently with moist fingers to about ½” high.
  8. Bake for 20 minutes.
  9. Cool and devour.

Makes 20 cookies. Enjoy!

Healthy holiday cookie trails,

9 responses to “Red Velvet Brownie Cookies”

  1. marfigs says:

    These look delicious! I have so many beets that need to get gone (so there can be more space for new ingredients) and this recipe is going to work like a charm Devour indeed! 😀

  2. Chuck Custer says:

    Helyn, thank you very much for your 12-day effort. I copied and plan to make a lot of these very healthy, scrumptious-looking cookies. Have a wonderful Christmas — and I wish for snow for you too! ~ Chuck

  3. Thank you SO much for these twelve recipes. I've printed them off and am going to have SO much fun baking them this weekend. You have been a God send this year (as I adjust to new a gluten-free, dairy-free, no plain sugar type of nutrition plan). I have always been passionate about my baking but I had been facing the prospect of a "cookie-less" Christmas till I chanced upon your site and your marvelous idea for the cookie baking. THANK YOU! again!!

  4. Helyn says:

    You're very welcome Lucie. I'm so happy that you'll be making the cookies. Enjoy and happy holidays to you and yours!

  5. Helyn says:

    You're welcome, Chuck! I'm glad I could help with your holiday yummies! Enjoy! Merry Christmas to you!!

  6. Sarah Orgass says:

    I'm sad this is the last day of cookies, but I hope that means the fruit cake recipe will be coming up soon (hint, hint)!! Thanks so much for sharing all your cookie wisdom with us 🙂

  7. Helyn says:

    Sarah you're breaking my heart! I don't think I'll get to the fruitcake recipe before Christmas but it's pretty much the same ingredients as the cookies! When I was making the cookies I did a test with a mini loaf pan… just used less flour (I think it was one cup less of the almond flour) and the little loaf turned out great. I haven't tried it yet in a full sized loaf pan but if you'd like to be the first, be my guest! :))

  8. Anonymous says:

    Yikes! What temperature? I'm ready to put them in the oven so I'm guessing 350.

  9. Helyn says:

    Ooops! So sorry!!! Yes, 350. Hope they turned out okay for you!

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