Red velvet desserts are famous for their striking crimson color and soft, melt-in-your-mouth texture. But traditional recipes often rely on artificial dyes and loads of sugar. Enter: Healthy Red Velvet Crinkle Cookies, a better-for-you twist on a classic favorite. These cookies deliver all the chocolatey richness and eye-catching appeal of traditional red velvet, but with a wholesome approach. Using natural coloring from beets and a reduced-sugar recipe, they’re as nourishing as they are delicious.
If you’ve been looking for a festive cookie that’s healthier without compromising flavor, these cookies are your new go-to treat.
Why Choose Natural Coloring?
Most red velvet recipes use artificial food coloring. While it’s effective for that bold red hue, many bakers prefer more natural alternatives. Beets provide a naturally vibrant red shade that pairs beautifully with cocoa powder and vanilla. Here’s why beetroot is the perfect choice:
- Nutrient boost – Beets are rich in antioxidants, fiber, and vitamins.
- Natural and safe – No artificial dyes or chemicals.
- Subtle flavor – When balanced with cocoa, beetroot’s earthy flavor is barely noticeable.
The result? Gorgeous, naturally red cookies that look bakery-worthy while staying wholesome.
Key Ingredients You’ll Need
Here’s what makes this recipe both delicious and nourishing:
- Beetroot powder or beet puree – For the natural red color.
- Cocoa powder – Adds that signature chocolate undertone.
- Whole wheat pastry flour or oat flour – A healthier flour base with added fiber.
- Coconut sugar or organic cane sugar – A natural sweetener with a lower glycemic index.
- Greek yogurt (optional) – Adds moisture, protein, and creaminess.
- Coconut oil or olive oil – Healthy fats instead of butter.
- Eggs or flax eggs – Provide structure and binding.
- Vanilla extract – Rounds out the flavor.
- Powdered coconut sugar – For rolling and creating the classic crinkle effect.
Step-by-Step Recipe
Ingredients (makes about 20 cookies)
- 1 ½ cups whole wheat pastry flour (or oat flour for gluten-free)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 2 large eggs (or flax eggs for vegan option)
- ½ cup coconut sugar
- ¼ cup melted coconut oil (or olive oil)
- ¼ cup Greek yogurt (optional, for extra softness)
- 2 tbsp beetroot powder or ¼ cup beet puree
- 1 tsp pure vanilla extract
- ½ cup powdered coconut sugar (for rolling)
Directions
1. Prep the Beet Coloring
- If using beet puree: steam or roast beets until tender, blend until smooth, and let cool.
- If using beet powder: simply measure it out and set aside.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Prepare the Wet Mixture
- In a large bowl, beat eggs with coconut sugar until light and fluffy.
- Add melted coconut oil, Greek yogurt, vanilla extract, and beet puree or powder. Mix until smooth.
4. Combine Wet and Dry
- Slowly fold the dry mixture into the wet mixture. Mix until a soft dough forms.
- Chill dough in the refrigerator for at least 1 hour (this helps with shaping and crinkle effect).
5. Shape and Coat
- Preheat oven to 350°F (175°C).
- Roll chilled dough into small balls (about 1 tablespoon each).
- Roll each ball generously in powdered coconut sugar until fully coated.
6. Bake
- Place cookies on a parchment-lined baking sheet, leaving space between each.
- Bake for 10–12 minutes, or until cookies are slightly firm on the edges but soft in the center.
- Cool for 5 minutes before transferring to a wire rack.
Tips for Perfect Red Velvet Crinkle Cookies
- Chill the dough – Ensures thicker cookies with better cracks.
- Use powdered coconut sugar – For a healthier crinkle effect compared to refined powdered sugar.
- Don’t overbake – Keep them soft; they’ll firm up as they cool.
- Adjust beet amount – For a brighter red, add more beet powder.
Variations to Try
- Vegan Version: Swap eggs with flax eggs and Greek yogurt with a dairy-free alternative.
- Extra Chocolatey: Add dark chocolate chips for pockets of melted chocolate.
- Holiday Twist: Add a pinch of cinnamon or nutmeg for festive spice.
- Gluten-Free: Replace flour with a gluten-free blend or oat flour.
Why You’ll Love This Recipe
- Naturally colored – No artificial dyes, just beautiful beets.
- Healthier ingredients – Coconut oil, whole wheat flour, and reduced sugar.
- Festive and fun – Perfect for holidays, Valentine’s Day, or gifting.
- Easy to make – Simple steps with impressive results.
Serving Suggestions
Pair these cookies with:
- A warm mug of coffee or chai tea.
- A glass of cold almond milk.
- A holiday cookie platter with gingerbread and shortbread.
Conclusion
These Healthy Red Velvet Crinkle Cookies prove that indulgence and wellness can coexist beautifully. By swapping artificial coloring for natural beetroot and using nutrient-rich ingredients, you get all the charm of red velvet without the guilt. Whether you’re baking for the holidays, Valentine’s Day, or just because, these cookies are guaranteed to impress both your taste buds and your guests.
So, preheat your oven, grab some beets, and enjoy the magic of healthier baking with these soft, crinkled, and naturally red delights!
Print
Healthy Red Velvet Crinkle Cookies (With Natural Coloring)
- Total Time: 32 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Healthy Red Velvet Crinkle Cookies are soft, festive, and naturally red thanks to beetroot. Made with wholesome ingredients like whole wheat flour, coconut sugar, and healthy fats, these cookies are a better-for-you twist on the classic holiday treat.
Ingredients
1 ½ cups whole wheat pastry flour (or oat flour for gluten-free)
2 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
Pinch of salt
2 large eggs (or flax eggs for vegan option)
½ cup coconut sugar
¼ cup melted coconut oil (or olive oil)
¼ cup Greek yogurt (optional, for extra softness)
2 tbsp beetroot powder or ¼ cup beet puree
1 tsp pure vanilla extract
½ cup powdered coconut sugar (for rolling)
Instructions
1. If using beet puree, steam or roast beets until tender, blend until smooth, and let cool. If using beet powder, simply measure and set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat eggs with coconut sugar until light and fluffy. Add melted coconut oil, Greek yogurt, vanilla, and beet. Mix until smooth.
4. Slowly fold the dry mixture into the wet mixture until a soft dough forms. Chill dough for at least 1 hour.
5. Preheat oven to 350°F (175°C). Roll chilled dough into small balls and coat generously in powdered coconut sugar.
6. Place on a parchment-lined baking sheet and bake 10–12 minutes. Cool for 5 minutes, then transfer to a wire rack.
Notes
- Chill the dough to ensure thicker cookies with better crinkles.
- Use powdered coconut sugar instead of refined powdered sugar for a healthier crinkle effect.
- Don’t overbake, cookies should remain soft in the center.
- Adjust beet amount if you prefer a brighter red color.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg