Healthy Red Velvet Gooey Butter Cookies
Healthy Red Velvet Gooey Butter Cookies – like red velvet cake but in a palm-sized cookie, and without any butter, oil, refined white sugar, bleached flour and artificial food coloring! And only 65 calories a cookie? Go ahead, have another one, no guilt involved!
As a student majoring in Nutritional Sciences who spends way too much time at the library and on campus taking nutrition/dietetics classes, I usually find myself surrounded by people like me — people who try to live healthy lifestyles, eat nutritious food, stay active, have fun, be happy, etc.
But, every once in a while I get a little reminder that not everyone is on the same path as us, and sometimes, that they don’t even want to be. Just the other day as I was standing at the checkout line at Costco, the checkout employee asked if I liked to eat healthy.
I guess my purchase stood out just a tad compared to the typical Costco customer’s purchase (maybe it was my pound of organic spinach, or the cage-free/organic eggs, organic chicken, grass-fed bison, Greek yogurt and
vodka unsweetened almond milk that tipped him off?)
I replied with a simple, “Yes,” and we talked about how it’s important to eat healthy. After a couple of minutes he said it’s hard for him to eat healthy because he doesn’t like “rabbit food.”
I was a little shocked.
Did he consider my Costco purchase to be rabbit food?
Do other people think I eat like a rabbit?
My initial shock turned into confusion (mostly because I didn’t even buy carrots, and I usually do, haha) because I don’t feel like I eat bunny chow. I mean, as I unloaded the groceries into my car, I could see how boring and plain everything looked, but that’s because it hasn’t been prepared yet! I don’t like buying pre-made food because it’s always super processed, artificial, overly salted, overly sweetened… basically overly everything. I wish I could show people (especially that Costco employee) that when prepared correctly, healthy food can taste
good damn delicious.
OH WAIT, that’s why I made this blog!
*smacks self in head*
this rabbit food these chewy, chocolatey, rich and (secretly healthy) Red Velvet Gooey Butter Cookies. Because dessert is for humans, carrots are for rabbits 😉
Healthy Red Velvet Gooey Butter Cookies
- 126g (½ cup) Roasted Beet Puree (see Directions)
- 15oz can Kidney Beans, drained and rinsed well!*
- ¼ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- 2 tsp Natural Butter Flavor
- 1 tsp Stevia Extract
- 144g (¾ cup) Granulated Erythritol (or dry sweetener of choice**)
- 53g (⅔ cup) Unsweetened Regular Cocoa Powder
- 34g (¼ cup) Sweet White Sorghum Flour
- 2 tsp Double-Acting Baking Powder
- ¼ tsp Salt
- 1 tsp White Vinegar
For the Roasted Beet Puree:
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and gently scrub 2 medium beets, then individually wrap them in foil.
- Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
- Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.
For the Cookies:
- Add the kidney beans, roasted beet puree, almond milk and extracts to a blender or food processor and puree until smooth.
- Add the erythritol and puree again. Scrape down the sides of the bowl and puree until everything is completely smooth (batter should be a bright fuchsia).
- Take the blender or food processor bowl off the machine, tightly cover with plastic wrap and refrigerate for 36 hours (I'm sure you can skip this, I just got really busy and couldn't bake for a while).
- Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats.
- Scoop the fuschia batter out of the blender or food processor bowl and pour into a large bowl.
- In a small bowl, whisk together the cocoa powder, sorghum flour, baking powder and salt. Dump this over the fuschia bean/beet batter and whisk together well.
- Whisk in the vinegar. The dough/batter should be as thick as a muffin batter, not thick like cookie dough or thin like cake batter.
- Scoop the cookie dough/batter and drop onto the prepared cookie sheets in neat circle "blobs." Tap the pan on the counter a few times to flatten/round out the cookies and bake for ~15-18 minutes, or until the cookies are no longer wet or shiny looking. To check the doneness, lightly tap the center of the cookies, if they are mushy in the middle then bake them for another minute or two.
- Let cookies cool ON THE PAN. Lay a sheet of tin foil over the cookies and do not disturb them until they have cooled. Don't leave the cookies out otherwise they will dry out. If not serving them immediately, cover tightly with plastic wrap.
- *After draining and rinsing, my beans weighed 240g
- **Note that the color of the sweetener you use will affect the color of the cookies. I wouldn't recommend using dark-colored sweeteners like sucanat, date sugar, coconut sugar, brown sugar, etc. I would recommend erythritol, xylitol, or organic evaporated cane juice... NOT bleached/refined white sugar, because that defeats the purpose these healthy cookies ;)
The cookies will be extremely delicate when they’re hot out of the oven, so don’t man handle them… yet 😉
Mmmmm! Fudgy Red Velvet goodness