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