A Sweet Twist on a Classic

Red velvet cookies are a delightful variation of the traditional red velvet cake, offering the same rich flavor and vibrant color in a convenient cookie form. These cookies are soft, chewy, and have a subtle chocolate taste, complemented by the tanginess of applesauce and the richness of vegan butter. The addition of potato protein powder provides a unique texture and nutritional boost, making these cookies both indulgent and satisfying.

The History Behind Red Velvet

The origins of red velvet cake can be traced back to the Victorian era, when bakers in both the United States and England began to use cocoa powder to produce cakes with a fine, crumbly texture. These cakes were often referred to as “velvet” cakes due to their smooth and soft texture. The distinct red color of red velvet cake is believed to have originated from a chemical reaction between the acidic ingredients like buttermilk and vinegar and the raw cocoa powder used at the time. This reaction resulted in a deep red hue, which became a signature characteristic of the cake. The popularity of red velvet cake surged in the 1920s and 1930s, particularly after the Waldorf-Astoria Hotel in New York City began serving it. The trend continued to grow, and today, red velvet desserts, including cookies, are enjoyed worldwide. (cheryls.com)

Ingredients and Substitutions

To make these red velvet cookies, you will need the following ingredients:

Potato protein powder
Water
Applesauce
Oil
Red liquid food coloring
Vanilla extract
Semisweet chocolate
Vegan butter
Granulated sugar
Brown sugar
Oat flour
Millet flour
White rice flour
Potato starch
Tapioca starch
Cocoa powder
Baking powder
Baking soda
Salt
Powdered sugar (for rolling)

Possible substitutions include:

If you don’t have potato protein powder, you can use other plant-based protein powders like pea or soy protein.
Applesauce can be replaced with mashed bananas or yogurt for a different flavor profile.
For a different texture, you can use a combination of almond flour and coconut flour instead of the listed flours.
If you prefer a different sweetener, maple syrup or coconut sugar can be used in place of granulated and brown sugars.
To achieve the red color without artificial food coloring, you can use beet juice or natural red food coloring.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, mix the potato protein powder with water and let it thicken for about 5 minutes.
In a separate bowl, melt the semisweet chocolate with the vegan butter. Once melted, stir in the granulated and brown sugars until well combined.
Add the applesauce, oil, red food coloring, vanilla extract, and the thickened potato protein mixture to the melted chocolate mixture. Stir until all ingredients are fully incorporated.
In another bowl, whisk together the oat flour, millet flour, white rice flour, potato starch, tapioca starch, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a uniform dough forms. The dough should be soft but not sticky.
Chill the dough in the refrigerator for at least 2 hours, or overnight, until it is firm enough to scoop.
Once chilled, scoop the dough into balls and roll them in powdered sugar.
Place the dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions

Can I use a different type of flour?

Yes, you can experiment with different flours. However, using a combination of flours may affect the texture and taste of the cookies. It’s best to use a gluten-free flour blend if you need a gluten-free option.

How can I make these cookies without food coloring?

To achieve the red color naturally, you can use beet juice or natural red food coloring. Keep in mind that the color may not be as vibrant as with synthetic food coloring.

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter for vegan butter if you’re not following a vegan diet. The taste and texture may vary slightly.

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Feel free to add mix-ins like vegan chocolate chips, chopped nuts, or dried fruit to the dough before chilling. Just be sure not to overmix.

Conclusion

These red velvet cookies offer a delightful twist on a classic dessert. With their rich flavor, soft texture, and vibrant color, they are sure to impress at any gathering. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are a delicious choice. Enjoy the process of making them and, of course, the joy of eating them!