Vegan Red Velvet Shortbread Cookies

• Vegan

• Produce

  • 2 1/2 tbsp Beet puree
  • 2 tsp Cacao powder, raw

• Baking & Spices

  • 1/3 cup Chocolate chips, vegan
  • 1/4 tsp Cinnamon
  • 6 tbsp Coconut palm sugar
  • 1/8 tsp Salt
  • 1 1/8 cup Spelt flour
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on exsloth.com

Description

Ingredients

• ⅓ cup coconut oil, softened but not melted
• 2½ tbsp beet puree
• 6 tbsp coconut palm sugar
• ½ tsp pure vanilla extract
• 1 cup + 2 tbsp spelt flour
• 2 tsp raw cacao powder (or cocoa powder thats is NOT Dutch processed)
• ¼ tsp cinnamon
• ⅛ tsp salt
• ⅓ cup vegan chocolate chips (I like Enjoy Life)
• 1 tsp coconut oil

Directions

• In a medium bowl, cream together the coconut oil, beet puree and sugar then mix in the vanilla
• In another bowl, whisk together the spelt flour, cacao powder, cinnamon and salt
• Add the dry ingredients to the wet ingredients and mix until well incorporated and a crumbly dough has formed. I used my hand mixer for this part, but a wooden spoon would work as well
• Transfer the dough onto a piece of wax paper or cling wrap, roll into a log and freeze for 15 - 20 minutes
• Preheat the oven to 350 F, line a baking tray with parchment paper and set aside
• Remove the dough log from the freezer, unwrap and slice into cookies about ½ an inch thick. If the dough is too soft, return it to the freezer. If its too hard, let it sit at room temperature until you can cut into it
• Place cookies on the baking tray and bake for 18 - 20 minutes until the edges are just starting to brown. Do not overbake.
• Allow the cookies to cool for a few minutes before drizzling with chocolate
• Add half the chocolate chips and all the coconut oil to a small microwavable bowl and microwave in 25-second intervals until the chocolate is melted
• Remove the bowl from the microwave and mix in the remaining chocolate chips, stirring until completely melted
• Drizzle the chocolate onto the cooled shortbread cookies and devour