But there's always room for one more cookie. Especially another vegan (and nut-free!) cookie, tender and laced with cocoa and tangy vinegar. And definitely one with all of the above plus a heart of bittersweet chocolate. What can I say, I love me some chocolate in my cookies! I was inspired to try another red velvet style cookie after seeing one on Tina's Cookings, and with a few swaps to make it vegan (and a workable "dough" - mine needed way more water than the original called for for some reason) I had my star-studded cookies on the trays and in the oven.
I almost didn't get to share these with you (at least the photos) though - the smell of them baking is so deeply red velvet that my mom (also a chocoholic) ate two off the cookie sheet before they even finished cooling! The teachers at work took care of about 10 more, while my grandma and mom polished off the batch over lunch. At least I can say my love is hereditary!
Shared with Sugar & Slice Sunday
Red Velvet Cookies
2 tbsp cornstarch
1/2 cup low fat vanilla soy milk
1 tsp white vinegar
1 tbsp vanilla
1/2 cup canola (or melted coconut) oil
1/2 tbsp red gel food colouring (or 1 tbsp liquid)
1 1/2 cups flour
1 cup Kamut (or oat) flour
3/4 cup sugar
3 tbsp cocoa powder
½ tsp baking powder
20 bittersweet chocolate squares (or stars)
- Preheat oven to 375˚F.
- In a small bowl, mix together the cornstarch, soy milk, vinegar, vanilla, oil and food colouring until well combined.
- Mix in the flour, sugar, cocoa and baking powder.
- Using a tablespoon or a small cookie scoop, take out portions of the batter, roll into balls and place on the sheets.
- Press a chocolate square or star into the centre of each.
- Bake 8-9 minutes. Cool completely on the sheets
Total Fat: 7.9 g
Cholesterol: 0.0 mg
Sodium: 5.9 mg
Total Carbs: 24.1 g
Dietary Fiber: 1.3 g
Protein: 2.3 g