Red Velvet Oreo Cookies

Soft, tender, red velvet oreo cookies sandwiched between creamy coconut butter frosting. No red #5 here! These red velvet oreo cookies have no artificial dye in them and are protein packed, gluten free, and vegan. Healthy oreos people and red velvet just in time!

This week is going to be chocolate week on PancakeWarriors, so consider yourself warned! I hope you come back, we have some epic recipes to share with you. These red velvet oreos were begging to be the first chocolate recipe of the week because well, look at them! Also, I have been giving the red velvet oreos at the grocery store some serious side eye. I mean come on they just looks so yummy! But alas, I turn over the package and had to put them down.

I don’t think you should ever deprive yourself from something. However, I think if you can make something you are craving at home, you can control the ingredients and you get to decide what goes into your body. Plus you can find ways to add extra nutrients, protein, and fiber so there is never any guilt associated with these foods!

I mean who doesn’t want a soft chewy red velvet oreo cookie every once and awhile or everyday <– this girl!! I say have 2! I made these and immediately was upset I didn’t double the recipe, because wow; they are just that good!

The secret ingredient is beets 🙂 They give the natural red color to the cookies and are naturally sweet, so don’t worry about having vegetables in your dessert! I also used coconut sugar in these cookies. It’s low on the glycemic index and helps bring out the cocoa and vanilla flavors that you associate with red velvet cake. Protein brought to you in two forms here, pea protein and hemp hearts! I’ve been so obsessed with hemp hearts lately, they add protein and omega 3 & 6! These red velvet oreo cookies are starting to sound more and more like health food right?

I made the batter for these in the blender, just for ease since the beets needed to be broken down. It was genius, as these were ready in no time flat! I really hated having to wait for the cookies to cool down to fill them with the frosting, but patience is often rewarded, as it was in this case! The coconut frosting is just so creamy and rich, so don’t skimp on it when you are making these! I’ve also used coconut frosting in carrot cake pancakes, carrot cake quinoa bites and apple bundt cake!

Feel free to have some fun with the dough. If you are making hearts for Valentines day, this dough is very easy to work with. Just use wet fingers and smooth down the dough once you have a rough shape formed. I just used my fingers and molded similar sized hearts. These cookies barely rise, so you don’t have to worry about them getting too out of control in the oven.

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Red Velvet Oreo Cookies

Light fluffy red velvet oreos are filled with creamy coconut frosting and are surprisingly healthy! Gluten free, vegan, no artificial colors or dyes!

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

Servings: 12

Calories: 94kcal

Author: Samantha Rowland

Ingredients

• 2 medium sized beets steamed and cut into chunks
• 2 tbs. ground flax seeds
• 6 tbs. water
• 1 scoop pea protein I used Now
• 1 scoop chocolate protein powder I used Chocolate Pea Protein
• 2 tbs. hemp hearts
• 1/4 cup oat flour gluten free
• 2 tbs. coconut sugar
• 1 tbs. vanilla
• 2 tsp. coconut oil
• 1 tbs. apple cider vinegar
• 3 tbs. unsweetened cocoa powder
• 3 packet stevia

Coconut Frosting

• 2 tbs. coconut butter
• 3 tbs. unsweetened cashew milk
• 1 tsp. white chia seeds
• 1/2 tsp. maple syrup
• 1 packet stevia

Instructions

• In a small pan, steam peeled cut beets for 10 minutes with a few tablespoons of water.
• Preheat oven to 350.
• Make flax eggs by combining 2 tbs. ground flax with 6 tbs. warm water. Let sit at least 10 minutes.
• Add steamed beets to blender.
• Add flax eggs and remaining ingredients (except the baking powder) to blender and blend on high until a thick tough has been produced. You may have to scrape down the sides a few times.
• Add baking powder and blend until fully incorporated.
• Add parchment paper to a baking pan and spray with coconut oil (or nonstick spray).
• Using a tablespoon, scoop out batter onto parchment and flatten and round off the cookies with lightly wet fingers.
• Bake in oven at 350 for 11 minutes.
• Take out of oven. Transfer to a wire cooling rack. Allow to completely cool. Make second batch of cookies while cooling first batch.
• While cookies are cooling make frosting.

Coconut frosting

• Mix together the coconut butter, cashew milk, stevia, maple syrup and chia seeds. You may need to microwave for 20 seconds to get everything the same temperature (the coconut butter will harden up when you add cold milk to it).
• Mix until combined. Put in the fridge to set at least 10 minutes.
• Frost the bottom side of one cookie. Add the bottom of another cookie. Continue until all the cookies are matched up.
• Allow to cool in fridge 5 minutes before serving.

Nutrition

Calories: 94kcal | Carbohydrates: 7g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 53mg | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 33mg | Iron: 1.4mg

Tried this recipe?Mention @bites_of_wellness or tag #bitesofwellness

What about you?

• What seasonal treat have you been craving?
• Red velvet or plain chocolate for Valentine’s Day?
• What is your favorite healthy snack right now?