Paleo Red Velvet Cookies (GF)
I have always liked baking around Valentine’s Day. I don’t know if it’s the pink and red colors, the chocolate, or the sentiment, but I think it’s so fun! I have also always loved baking for loved ones, so I think it’s mostly that. 🙂
I recently updated an old recipe of mine and am super excited to be republishing the tweaked version of these Paleo Red Velvet Cookies now.
These Paleo Red Velvet Cookies are fudgy chocolate cookies that have a beautiful deep red color thanks to beet juice. 🙂
I used a juicer to juice my beets for this recipe, but I know you can buy it in stores.
Now baking with beet juice is tricky because if the batter oxidizes, then the baked good turns brown. Womp womp.
You need acidity in the recipe to keep the beet juice color red after it bakes.
This is actually why I ended up tweaking my old recipe, because in my old recipe, I had to use baking powder in it, which isn’t Paleo. The acidity in baking powder allows for the beet juice to maintain it’s red color in baking.
I made this recipe 3 years ago and didn’t realize at the time that baking powder was not Paleo. And it has really been bothering me latley that the recipe wasn’t up to my standards.
You see, a few years ago this blog was a fun hobby where I shared what I was making on a weekly basis, but I now take it much more seriously and have learned so much in the process.
When I tried using baking soda in this recipe, the cookies would turn brown. The non-acidic ingredients of baking soda and cocoa powder were too powerful to keep the beet juice from turning brown. The cookies still tasted delicious BUT they were brown. lol
SOOO I decided to make my own paleo baking powder…I used baking powder, cream of tartar, and tapioca flour. Woooop! And I also added lemon juice to the batter, to add even more acidity.
Welp, as you can see it worked like a charm!!
The cookies are more red when you first take them out of the oven, but they stay red. Which was my goal. 🙂
I also have to admit that I really wanted to update my photos for this recipe. I’m not the biggest fan of my food photography from a few years ago, so I’ve been trying to update older posts when I have time.
I hope you enjoy these Paleo Red Velvet Cookies as much as I do! 🙂 Happy Baking!
Paleo Red Velvet Cookies (GF)
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp tapioca flour
- 1 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 2 Tbs coconut flour
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 3 Tbs beet juice
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 Tbs lemon juice
- 1/2 cup Enjoy Life chocolate chips Soy-free, nut-free, dairy-free chocolate
- optional- sea salt
- In a small bowl, mix baking soda, cream of tartar and tapioca flour together to create paleo baking powder.
- In a large bowl, add the almond flour, cocoa powder, coconut flour, salt, and pre-made paleo baking powder ( the baking soda, cream of tartar, tapioca flour mix from instruction 1). Mix together with a fork until well mixed.
- In a medium bowl, add the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice, and whisk together until the mixture thickens.
- Then, add the liquid bowl to the dry bowl and mix until everything is completely mixed.
- Fold in the chocolate chips.
- Put the mixture into the fridge for 60 minutes.
- While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
- Then take the cookie batter out of the fridge, scoop out 1 Tbs sized spoonfuls of it, and roll the batter into the shape of a ball with your hands. Note: if the batter is too sticky, wet your hands with water before rolling the batter into balls in between your hands. Place the balls of cookie dough onto the cookie sheet.
- Note: There should be enough batter to yield 18-20 cookies.
- Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit on the pan for about one minute, then remove the cookies from the pan with a spatula and place them onto a cooling rack.
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