Raw Red Velvet Cookies

When I was 5, I had a red velvet Christmas dress.  I didn't choose, it I am pretty sure my Mother did, but I loved it because I could twirl in it and the fabric would go out to the sides. I wore my cute little white tights and patent leather shoes with it and felt like a princess.  Those were good times, Christmas dinner at Grandma and Grandpas with all the cookies, opening presents and waiting for Santa.  At least that is what I most loved at 5.

I had no idea there was any such thing as red velvet cake until just a couple years ago in fact. To me red velvet always made me think of those Christmas dresses.  Now though, to me red velvet is Christmassy, so I often times make some sort of dessert every year involving it.  A few years back I had made some vegan red velvet cookies, and they are one of my top blog posts so I thought why not step it up with an even more beautiful raw version?

I made a delicious dough involving beets (no you cannot taste them), so they were a little more deep magenta than red, but I like that color.  They turned out soft and sweet as red velvet cookies should be in my mind, and I topped them off with a creamy raw coconut frosting.  I would have loved these cookies as a five year old!

Raw Red Velvet Cookies
Makes 8 Large Cookies

2 cups raw almond meal*
1 cup finely shredded dried coconut
1/4 cup raw beets, peeled and chopped
1/4 tsp sea salt
1 tsp pure vanilla extract
1/4 cup raw coconut nectar

frosting:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4 cup coconut water
2 tsp cider vinegar
1 cup fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup raw coconut nectar
1 teaspoons vanilla and seeds of half a vanilla bean
1 tsp maple extract
1/4 cup coconut oil (warmed to liquid)

For the cookies, combine almond meal, coconut and beets in the food processor and process until finely ground, smooth and well blended.  Add the sea salt, vanilla and coconut nectar and process until well combined. Remove dough from food processor and roll out to 1/4 inch thick on a piece of parchment paper.  Place in the freezer for about an hour to chill, then use a large star cookie cutter to cut out stars (re-rolling scraps).  Place stars on dehydrator trays, and dry for about 24 hours, until dry, but still soft.  Let cool.
For the frosting, combine all ingredients except coconut oil and process until smooth. With the processor running, add the coconut oil, and process a minute more until well blended. Place the frosting in the freezer for about 1/2 an hour or until frosting consistency. When stiff enough to pipe, place in a pastry bag and pipe onto the stars.  Enjoy!

*Soaked almonds, peeled, dried and finely ground.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

21 Comments
  1. December 2, 2012 at 17:23
    Reply

    These look absolutely wonderful, Amy! I love your red velvet treats.

    • December 2, 2012 at 22:59
      Reply

      Thanks so much Amber :)!

  2. December 2, 2012 at 22:41
    Reply

    Beautiful photos - I love seeing different generations celebrate the holidays! The beauty of food is that we pass it on through the family... Treats these good need to be preserved!

    • December 2, 2012 at 22:59
      Reply

      Thanks Viviane! Me too :)!

  3. December 3, 2012 at 23:07
    Reply

    If the taste as amazing as they look my kids are going to love em...

    • December 4, 2012 at 00:32
      Reply

      They will! You don't even have to mention the beets ;)!

  4. Anonymous
    December 4, 2012 at 04:43
    Reply

    This looks delicious! But I am allergic to almonds, cashews and coconut... Any ideas please for substitutions? Thanks :)

    • December 4, 2012 at 13:27
      Reply

      Unfortunately it would be hard to replace all of those things in the raw cookies without it being more nuts or something that affects the flavor. If you don't mind cooked cookies, these are a good alternative: http://fragrantvanillacake.blogspot.com/2010/12/red-velvet-cookies.html

  5. December 5, 2012 at 01:32
    Reply

    These are such cute, festive cookies Amy! You're so cute in your red dress!!!! hehehe

    • December 5, 2012 at 12:00
      Reply

      Thanks so much Heather :)!

  6. December 5, 2012 at 04:13
    Reply

    What temperature did you dehydrate at for 24 hours?

    • December 5, 2012 at 12:00
      Reply

      115 degrees.

  7. Anonymous
    December 5, 2012 at 04:56
    Reply

    Is it possible to make these without a dehydrater?

    • December 5, 2012 at 12:01
      Reply

      Yes, just use the lowest oven temperature possible and be sure to place on a parchment lined baking sheet. They will take less time however than the dehydrator so I would check them after about 6 hours.

  8. Michele
    December 19, 2012 at 19:45
    Reply

    Hi, do you leave the star molds on the cookies during dehydrating? If not, don't they just melt? How do they keep their shape? Thanks.

    • December 19, 2012 at 22:55
      Reply

      Nope! It is not like the oven and the dough is fairly stiff so they do not melt.

  9. Anonymous
    March 9, 2013 at 01:45
    Reply

    Can I use date syrup for a sweetener in place of honey? These look delish, I love beets too!

    • March 9, 2013 at 03:12
      Reply

      Yes you may, or any other liquid sweetener.

  10. Anonymous
    July 3, 2013 at 19:50
    Reply

    I had the exact same dress! I was still a toddler and my father had picked it out. The cookies look delish! Will try!

    • July 3, 2013 at 22:49
      Reply

      That's awesome :)! Thank you, I hope you do try them!

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