Red Velvet Cookies

| RED VELVET COOKIES |

Red velvet inspired chocolate cake cookies made with Botanica Health's Perfect Chocolate Protein. Botanica's protein is soy free, pea free, and stevia free, which means it's super easy to digest for pretty much everybody! It also blends perfectly into these fluffy cake style cookies that are piled high with a thick dairy free cream cheese frosting. 

Great for a thoughtful last minute gift, or a fun activity for your galentines. 

Recipe makes 12 cookie

Macros per cookie:

149 cals - 5g fat - 21g carbs - 5g protein 

 

Ingredients:

1 cup all purpose flour

1/2 cup Botanica Health Chocolate Protein 

1/4 cup cocoa powder

2 tbsp beet powder or red food dye

1 tbsp tapioca flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup plain vegan yogurt

1/2 cup coconut sugar, or preferred granulated sugar

1/3 cup full fat coconut milk, canned

2 tbsp flax meal + 4 tbsp water

1 tsp vanilla extract 

1 tsp apple cider vinegar

 

Cream Cheese Icing:

100g vegan cream cheese

1/2 cup icing sugar 

 

Recipe:

Preheat the oven to 350 F and line a baking tray with parchment paper. Set aside.

To a large mixing bowl add: flour, protein powder, cocoa powder, beet powder, tapioca flour, baking powder, baking soda, salt. Mix well using a whisk. Set aside.

In a small bowl or ramekin add: flax meal and water, stir, and set in the fridge to gel for 5 minutes.

To a small mixing bowl add: yogurt, coconut sugar, coconut milk, vanilla extract, vinegar, and gelled flax/water mixture. Mix together.

Pour the wet ingredients into the dry ingredients and fold everything together until just combined. The dough should be thick and sticky, in between a cake batter and cookie batter.

Wet your hands and roll the dough into 12 cookie balls.

Press the cookies onto the prepared baking tray. Lightly flatten each cookie with the palm of your hand.

Bake for 12-14 minutes or until browned on the bottoms.

Allow to cool completely.

 

Cream Cheese Icing:

Add the cream cheese to a mixing bowl. Using a hand mixer, blend the cream cheese until it's softened and fluffy. Slowly add the icing sugar, 2 tbsp at a time, blending until smooth. You should have a nice thick consistency by 1/2 cup icing sugar. 

 

Add the icing sugar to a piping bag and pipe tight circles, like a rose, around the cookie until you reach the centre. Repeat with each cookie. 

 

Store the cookies in a tightly sealed container in the fridge. Cookies will stay fresh stored like this for up to 3 days.

 

Enjoy!