Need a quick take-along for a Valentine’s party or a treat for that special someone? Look no further than these skinny no-bake red velvet cookies!
Not only are they delicious, but as cookies go, they’re pretty darned healthy. Not only are they free of added oil, but you can make them with all-fruit jam or date paste to keep added sugar to a minimum. They get their pretty red color from beets (don’t worry, you can’t taste them), and they clock in under 100 calories per cookie. (Just 91 calories in the regular version and 61 calories and 1 g of fat in the low-fat version.)
I also love that these cookies are actually satisfying. As opposed to regular cookies, where I can easily mow through four (or more, gah!) without blinking, eating one or two of these makes me feel like I’ve had a treat—minus cravings for more. I’m all for goodies that help me stay on track! (Like my secretly healthy chocolate frosting made with sweet potatoes.)
And that’s all important, because on Friday I’m excited to feature a very special plant-based weight loss success story. My guest blogger is none other than my mom, who has lost 85 pounds on a plant-based diet.
In her 60s.
She’s finally agreed to share her journey, which—like most things in life—hasn’t been a straight line. I think you’ll be inspired by her story, so check back Friday!
In the meantime, I hope you enjoy these skinny no-bake red velvet cookies. Because not only are they tasty and healthy, they’re surprisingly fun to make. (And eat, who am I kidding.) 😉
Cute, yummy, and mostly healthy. Win!
- 1 large fresh beet (You'll use ½ c of resulting puree.) Don't use canned--you won't get the pretty color!
- 1¾ c gluten-free oat flour (Can grind your own - see Notes)
- ½ c coconut flour (or another 1 c oat flour, but coconut flour tastes better!)
- 3 Tbsp sugar or other granulated sweetener (Use erythritol for a calorie-free option.)
- ¼ tsp salt
- ¼ c seedless raspberry jam/all-fruit or date paste (Or agave nectar - see Notes)
- 1 tsp vanilla extract
- ¼ c almond butter (Optional - see Notes)
- powdered sugar or mini vegan chocolate chips (Optional)
- Wash and peel beet. Chop into cubes, place in a microwave-safe bowl with 1 Tbsp water, and cover. Microwave on high for 6-7 mins, until beet is very tender.
- While beet is cooking, combine dry ingredients in a mixing bowl. Set aside.
- When beet cubes are tender, puree them in a food processor with 2-4 Tbsp water. (Use just enough water to get a puree started, but no more.) Allow food processor to run 2-3 minutes to get a smooth puree, pulsing and scraping sides as needed.
- In a small bowl, combine ½ cup ONLY of beet puree, jam or other sticky sweetener, vanilla extract, and almond butter. (You will have leftover beet puree--great in smoothies!)
- Pour wet ingredients into dry ingredients and stir. Mix with a spoon, then knead until you get a slightly stiff Play-Doh consistency. Add more coconut flour or a splash of water if needed.
- On a sheet of parchment or wax paper, divide dough into quarters. Use a rolling pin or glass to roll each quarter just under ¼" thick. Punch out hearts with a cookie cutter.
- Press on a few chocolate chips or sprinkle cookies with powdered sugar, if using. Can be eaten right away, but are best if allowed to firm up in the fridge for at least 1 hour.
- Store leftovers in refrigerator.
-Low fat version: Omit almond butter, adding a little water if necessary for workable dough. Top cookies with a sprinkle of powdered sugar instead of chocolate chips. (62 calories and 1g fat per cookie without powdered sugar)
-To make your own oat flour from rolled oats, follow the easy directions here. Update: Use a high-powered blender for best results!
-When measuring oat flour, spoon into measuring cup and level with a knife.
-If using agave nectar, reduce granulated sweetener to 2 Tbsp.
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Shared on Tasty Tuesday, Healthy Living Link Party, Allergy-Free Wednesdays, Bloggers Spotlight Linky Party, Gluten Free Fridays, and Healthy Vegan Fridays.
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I'm Lee, an RD thriving on a healthy plant based diet.
These look fabulous, Lee! If only I were not having trouble with beets, of all things, these days, I would give them a try. I might just pass along on my blog’s FB page though. And can’t wait to hear your Mom’s story!! xo
Hi Maria, thanks for the kind share on Facebook!! 🙂 I’m sorry to hear you can’t have beets; what a pain. Is it the high oxalate content, or something else? You could always make these cookies with applesauce, but then they wouldn’t have the fun color for Valentine’s Day.
Also, my mom’s plant-based story is finally up–she’s a pretty amazing lady, and I’m blessed to have her in my life!
LOVE these cookies! Delish, easy, and healthy
It’s a good thing you like them, because I sure made you taste test enough of them! For science, right? 😉
I love the colour these cookies turned out! And that’s funny how we both posted heart-shaped no-bake cookies recently – great minds think alike, right? 😀 I’m going to read your mom’s guest post now, that really does sound amazing – yay for plant-based diets!
Hi Kyra, I just checked out your heart-shaped no-bake cookies–they look delicious, and oh-so-chocolate-y! I swear we’re totally on the same wavelength, we should collaborate on something. Even though we’re across the globe from each other…that’s why the make Skype, right? 🙂
Oh my! This looks really good! Thank you for sharing this over at Healthy Living Link Party! I will feature this for tomorrow’s party, hope you stop by and grab your feature button! Pinned!
Awesome, thanks Cristina! That totally makes my day! 🙂
Recipe clarification:
So if I just use oat flour without coconut flour, that would be 2 3/4 cups oat flour?
Yup! Surprisingly, coconut flour absorbs a lot more liquid than oat flour. (I had no idea before I started playing with this recipe.)
I didn’t put this in the recipe (will update soon), but adding 1 tsp of cocoa powder and a touch of extra jam or sweetener to the all-oat version is a nice little boost.
This looks delicious. I love beets!
Thanks so much for linking up at the Bloggers Spotlight party! I pinned this to our group board. Don’t forget to come link up again on Thursday and see the featured posts!
Thanks Hil, I’m honored! Can’t wait to see it!
Lee – these sound great! These little cookies are perfect for the upcoming holiday, but can be enjoyed anytime! I love that they are gluten-free and that they are so healthy. And great job colouring them with a beet – food colourings are a little scary.
I’m really behind on my blogging, but look forward to reading your mom’s story!
ps. thanks for sharing at HVF – these are being featured this week!
Thanks Kimmy, I’m honored! I try not to use food coloring, although I will make an exception for sprinkles. 😉 And no worries, I’m behind on my blog reading, too. I’m going to catch up on your posts soon, though!
MAKING THESE!! They look so good!!!
Thanks Kaila! Try to include the coconut flour if you can–it definitely kicks up the flavor! 🙂
These look so good! I love that fact that the colour comes from beetroot too, they’re really pretty 🙂
Thanks Natalie! I had a blast making them, and I was delighted that I could get the gorgeous red color without food coloring–or tasting the beet. 😉
I made these before Valentine’s Day this year. Not only did they help curb cravings for non vegan sweets, I was surprised they were so good. I hate beets and I couldn’t taste them at all.
Hi Jenny, thanks so much for sharing your feedback! You completely made my day! I’m also glad you had the same experience with these cookies cutting cravings for Valentine’s Day candy. Weird but cool, right?
Oh, and I’m glad you couldn’t taste the beets either. I have a pretty sensitive beet-radar, and I couldn’t detect them as long as the beet was steamed from fresh. Thanks for stopping by!