Deliciously soft-baked healthier red velvet cookies studded with gooey dairy free chocolate chips. High in protein and no added refined sugars. Plus they are naturally coloured.
I was looking through the cookies part of website and realised I haven’t uploaded many of my cookie recipes! So what better way to start filling it up then with CHOCOLATE CHIP RED VELVET COOKIES droooooling.
And these are soft, pillow-y and thick but not heavy and NOT full of sugar.
I was surprised that I even got through making these cookies without eating alllll of the cookie dough. AH I can’t stop when it comes to cookie dough. Stop. eating. the. cookie dough.
And why make a plain ole’ chocolate chip cookie when you can have red velvet. Okay… I do love a plain ole’ chocolate chip cookie with a
big glass of milk (hahaha I actually hate milk… don’t judge me. I have never liked it. I think it tastes like… a farm? idk why. But not a fan of ze plain milk) Sooo.. I’ll have my cookie with a protein shake (made with almond milk). Does anyone else not like milk? Or is it just me? And don’t worry I get enough calcium from other foods +/- supplements 🙂
And yes, you may have noticed my photos look a little different. This is my first “foodtography” shoot with my new camera! I honestly cannot put this camera down. It is so much fun to play with! I still don’t really know what I am doing, just yet. But I am slowly learning what the different settings mean and how they can really change the image and lighting etc.
I will be putting up a post soon – Foodtography 101, with a few tricks I have picked up over the years-mainly in relation to IG. I am definitely NOT an expert (far from it!) but I think if you are a beginner, like I was not too long ago, this maybe helpful for you :).
It won’t include much to do with cameras (because I am still learning how to use mine ahaha) but mainly all the other aspects that I think about before snapping away at food.
With oooey gooeeyyy melty chocolate chips!
healthier red velvet chocolate chip protein cookies
- 3/4 c (99g) spelt flour (or oat flour)
- 3/4 c (99g) vanilla protein powder (can sub out for the flour)
- 1/4 c (20g) raw cacao powder
- 3/4 c natural sweetener (I used erythritol) – you can add an extra 1/3 c of coconut palm sugar for more of a brown sugar type taste.
- 3 tbsp (45g) coconut oil (melted)
- 1/3 c (75g) applesauce
- 1 egg
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp of beet powder (or natural food colouring*- ~ 1 tbsp)
- 1/4 tsp natural sea salt
- 1/2 c dairy free chocolate chips
Preheat the oven to 175C. Line two baking trays with baking paper and set aside.
In a large bowl toss together the flour, protein powder, cacao powder, beet powder and salt.
- Place the egg, apple sauce, coconut oil and sweetener (plus the palm sugar if you are adding it) into the medium sized bowl, then beat with a hand held/electric mixer on high for 2-3 minutes. Slowly fold into the dry ingredients.
- The batter will be sticky, set in the fridge for 1 hour.
- Once the batter has set, roll the batter into tablespoon sized balls and place on the prepared baking trays (I try to fit 10 balls per tray).
- Bake for 9-11 minutes (depending on your oven), these cookies will puff up. Once they have cooked I push them down with the back of a fork/spoon. Allow to stand on the baking tray for a few minutes before transferring onto a wire cooling rack.