Red Velvet Cookies are a great holiday dessert – they are light and delicious. They are made with cocoa powder, gluten free flour, vegan butter and unsweetened almond milk, to name a few ingredients.
Red Velvet Cookies
1/2 Teaspoon of baking soda
1 Tablespoon of unsweetened cocoa powder
1 Egg replacer or flax egg, (follow directions according to packaging)
3/4 Cup of organic sugar
1/2 Teaspoon of cinnamon, (optional)
1 Teaspoon of vanilla extract
1 Tablespoon of red food coloring
1/2 Cup of unsweetened almond milk
1/2 Teaspoon of lemon juice
-Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. In a medium size bowl, sift together the flour, cocoa, baking soda and Himalayan salt. Set aside.
-In a separate bowl add the lemon juice and almond milk. Set aside to curdle.
-In a separate bowl, use the mixer to beat vegan butter with organic sugar until fluffy. Beat in the egg replacer, red food coloring and vanilla extract.
-Add in the flour then alternate with the almond milk, beat lightly after adding each ingredient
-Use a cookie scoop and place batter 2 inches apart and spread batter in a circular motion with the back of the spoon. Then bake for 12 – 15 minutes, until a toothpick comes out clean. Remove from the oven to cool for 10 minutes then move to a wire rack.
-Melt nondairy chocolate in a double boiler with 1 tablespoon of coconut oil. Stir until smooth and creamy. Drizzle cookies with chocolate then refrigerate for 10 minutes and enjoy!