10 Feb Fluffy Red Velvet Cookies {Gluten Free}
Just like my chocolate chip cookies, these red velvet cookies are the jam for Valentine’s Day AND they contain a superfood – BEETS! And of course, always gluten free {wheat free} for you guys! They are fluffy as can be and this batch makes about 15 cookies!
Since it’s also heart health month, you must know that beets are vital for your heart! They increase nitric oxide improving hypertension + endothelial function. Regular consumption is needed for long term reduction in hypertension. Betalains that are found in beets also help reduce inflammation! Beetroot juice can also be beneficial in making your body more tolerant to high intensity training! Love adding raw or roasted beets to pre or post workout smoothies. This antioxidant powerhouse is nature’s ultimate multivitamin and mineral support. Beet chips are a great healthy snack as well… my kids will choose cookies any day, let’s be real.
Beets are also a great source of folate and fiber! Even more important if you are a carrier of the MTHFR gene mutation. Can’t you see why we love nutrient dense beets so much? Now try out these red velvet cookies and tag us @nuvitruwellness on Instagram + Facebook, so we can see your creation this Valentine’s Day!
Fluffy Red Velvet Cookies {Gluten Free}
Ingredients
- 2 Cups Almond Flour
- 1 Cup Coconut Sugar
- 1/4 Cup Baking Cocoa
- 1 Tsp Baking Powder
- 7 Tbsp Butter Grass-Fed, Room Temp
- 3 Eggs
- 1/2 Cup Beets Chopped
- 1 Tsp Vanilla Extract
- Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- In a microwave safe bowl, put the beets in it with a tbsp of water. Heat up for 60 seconds. These should be soft to poke with a fork. Once they are, put them in a food processor and mince up the beets. Set aside.
- In another bowl, mix the almond flour, coconut sugar, baking cocoa, and baking powder until everything is mixed together evenly.
- In that same bowl with the flour, now mix the beets (you can mix the beet water too!), vanilla extract, eggs, and butter together! Mix well! Fold in as many (or as little) chocolate chips as you want.
- Chill in fridge for 15 minutes.
- Line a baking sheet with parchment paper and use a cookie scoop to scoop some batter onto the baking sheet. Bake each batch for 20 minutes. Let cool on drying rack!
