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!
- 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
- 1 TBS pure vanilla extract
- ½ cup beet puree (2 medium-large beets)
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- 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.
- Place all dry ingredients into the food processor and pulse until the mixture comes together in a ball.
- 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.
- 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.
- Press each one down gently with moist fingers to about ½” high.
- Bake for 20 minutes.
- Cool and devour.
Makes 20 cookies. Enjoy!
Healthy holiday cookie trails,