Vegan Red Velvet Shortbread Cookies
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
These vegan red velvet shortbread cookies that are crisp, crumbly and tender at the same time and have a subtle sweet beet flavour that doesn't overpower and pairs perfectly with the chocolate drizzle.
For the shortbread cookies:
  • 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
For the chocolate drizzle
  • ⅓ cup vegan chocolate chips (I like Enjoy Life)
  • 1 tsp coconut oil
  1. In a medium bowl, cream together the coconut oil, beet puree and sugar then mix in the vanilla
  2. In another bowl, whisk together the spelt flour, cacao powder, cinnamon and salt
  3. 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
  4. Transfer the dough onto a piece of wax paper or cling wrap, roll into a log and freeze for 15 - 20 minutes
  5. Preheat the oven to 350 F, line a baking tray with parchment paper and set aside
  6. 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
  7. Place cookies on the baking tray and bake for 18 - 20 minutes until the edges are just starting to brown. Do not overbake.
  8. Allow the cookies to cool for a few minutes before drizzling with chocolate
For the chocolate drizzle
  1. 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
  2. Remove the bowl from the microwave and mix in the remaining chocolate chips, stirring until completely melted
  3. Drizzle the chocolate onto the cooled shortbread cookies and devour
Adapted from Minimalist Baker
Recipe by Diary of an ExSloth at