Dairy-Free Red Velvet Cookies

By: Remy Raccuia

Serves: One dozen

Prep Time: 15 minutes

Red velvet is one of my favorite flavors to order at any bakery. Red velvet is delicious & festive for the holidays! I wanted to try out a simple, dairy free recipe. Cookies seemed much easier than cupcakes - sometimes frosting can just be overwhelming! Included in this recipe is coconut oil and almond milk as the dairy free substitutions. Coconut oil is filled with healthy fats that help to “provide quick energy to your body and brain” (Gunnars, 2020). In addition, I also chose to use coconut sugar instead of refined sugar. Coconut sugar contains “higher levels of iron, zinc, and calcium” compared to refined sugars (Johnson, 2018). Coconut sugar allows desserts to stay sweet, but in a more natural way! Pair these cookies with a glass of milk or with a little powdered sugar on top and you have a sweet, festive treat!

Ingredients:

1 cup flour
3 tablespoons cocoa powder
½ teaspoon baking powder
Pinch of salt
1 ½ tablespoons coconut oil (room temperature)
2 ½ tablespoons almond milk
2 teaspoons red food coloring
2 teaspoons vanilla extract
1 egg
½ cup coconut sugar
¼ dark chocolate chips

Instructions:

Start by preheating the oven to 350℉.
Next, whisk together the flour, cocoa powder, baking powder, and salt in a bowl.
In a separate bowl begin to combine the wet ingredients: coconut oil, almond milk, food coloring, and vanilla extract.
Next, beat in one egg. Then, add the coconut sugar.
Once combined, begin adding the flour mixture in two equal parts to avoid any clumps.
Fold in the chocolate chips.
Red velvet cookies can be messy and stain your hands, so make sure to use a cookie scooper to scoop your dough onto a lined baking sheet.
Bake for about 10-12 minutes or until slightly crispy on top. Add a sprinkle of powdered sugar on top for more decoration!