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!
1 1/2 C Almond Flour
1/4 C Coconut Flour
1/4 C Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
1/8 C Honey (could be increased if you wanted a sweeter product)
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!