For some, Valentine’s Day is a day to celebrate love. For me, it’s a day to celebrate my love…of sweets. And by celebrate I mean gorge on all the things, because calories on V-Day don’t matter. #amiright? If you’re a little sceptical about that V-Day calorie trick, don’t worry. Because today I’m sharing 5 healthy and vegan valentine’s day recipes that won’t break the calorie bank. Starting these Vegan Red Velvet Shortbread Cookies.
I have to admit, that I’ve never celebrated Valentine’s Day in the ‘usual’ way. I’m not a huge relationship person, probably because I’m a-okay with being alone all day, errday. Seriously. I can go days without human interaction, no problem.
You know what I can’t go days without, though? Sweets. So it’s probably a good thing that I’m basically allergic to relationships because it means more vegan red velvet shortbread cookies for me. Score.
Vegan Red Velvet Shortbread Cookies
Classic shortbread cookies are actually really easy to make and use just 5 ingredients. But since white flour and powdered sugar are on that list, I wouldn’t really call them the healthiest. We all know I’m all about healthy baking substitutions, so I had to attempt to ‘healthify’ them.
These vegan red velvet shortbread cookies use spelt flour in place of white flour, coconut oil instead of butter and a mixture of coconut sugar and beets to replace the powdered sugar. Also on the ingredient list are pure vanilla extract, cinnamon, salt and raw cacao powder.
The result is a batch of vegan red velvet shortbread cookies that are somehow crisp, crumbly and tender at the same time, just like shortbread cookies should be. Plus, they’ve got a subtle sweet beet flavour that isn’t overpowering at all and pairs perfectly with the chocolate drizzle. All in all, you definitely don’t want to miss these cookies this Valentine’s Day or, you know, ever.
- 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 that's is NOT Dutch processed)
- ¼ tsp cinnamon
- ⅛ tsp salt
- ⅓ cup vegan chocolate chips (I like Enjoy Life)
- 1 tsp coconut oil
- 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 it's 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
And, now that I’ve shared my red velvet shortbread recipe with you, here are 4 other vegan Valentine’s Day recipes for your eating pleasure.
Healthy Peanut Butter Hearts from Fooduzzi
Red Velvet Beet Pancakes from Emilie Eats
Chocolate Covered Strawberry Cheesecake Bites from Love me, Feed Me
Strawberry Chia Pudding from Chickpea in the City
What about you?
- What’s your favourite type of cookie?
- Any plans for Valentine’s Day this year?
- What’s your favourite way to celebrate the holiday of love?
Share in the comments below!