Friday, February 10, 2012

Red (less) Velvet Cake Cookies

While I have never been a chocolate person at all, I have always loved Red Velvet Cake. I think it is the slightly sour/sweet plus all that Cream Cheese Frosting... mmmmm! 
I have been messing around with Red Velvet Cake recipes for a while trying to get something together that I really like. I think I may finally have it! These turned out really yummy... not super sweet, but still yummy! This is a very cakey cookie, and has the sour of the traditional red velvet cake, without using dairy (traditionally it would be buttermilk). I hope you all enjoy! I hope to have a Dairy Free frosting coming up soon that could be paired with them!

*Also, if you want to buy the natural red food coloring that are available you could. I just chose not to because the flavor doesn't change, and I am not into adding unnecessary ingredients. If it were for a party or something it might be a nice addition.

Red (less) Velvet Cake Cookies
1 1/2 C Almond Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/8 C Honey (could be increased if you wanted a sweeter product)
2 Eggs
1/2 C Coconut Milk
1 Tbsp White Vinegar

Preheat oven to 325. 
In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Stir wet ingredients into dry and combine. 
Using a small ice cream style scoop, scoop cookies onto silpat mat (or parchment paper) lined baking sheets. 
This made 16 decent sized cookies. Place in preheated oven and allow to cook for 15-20 minutes or until cooked through. Once removed, transfer to wire cooling racks and enjoy!

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