A substitute for these harsh crimson dyes in your baking
Beet root powder is one of the best pure meals shade for crimson velvet all the things and this time Purple Velvet Cookies take heart stage.
All pure – no dye – and naturally they’re VEGAN!
Chewy on the within, barely crispy on the surface
What I really like about these No Dye Purple Velvet Cookies is that they keep true to their conventional “cocoa” like insides.
If you need a simple and scrumptious cookie, this recipe is for you!
You possibly can have a dozen of those in lower than 1 hour!
Though I’d recommend to double the recipe under although as a result of let’s face it, who bakes simply 12 cookies?!
PRO TIP:
Scoop the cookie dough as common however as a substitute of baking them, pop the dough balls into the freezer after which you’ll be able to have recent baked cookies at midnight like me!
Merely thaw the frozen cookies on the sheet pan whereas the oven preheats and bake as common!
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Substitutions & Notes for Success:
In fact if you happen to don’t have beet root powder or don’t need to purchase it for no matter motive
You possibly can go old fashioned (which occurs to truly be new college) and use the crimson dye.
The egg repacer I’m utilizing right here is aquafaba.
Alternatively you should use flax meal 1 Tablespoon dissolved in 3 Tablespoons of sizzling water as a substitute.
Moreover the white chocolate chips look very nice on this cookie, however I’ll say they’re very candy.
Possibly only a sprinkling on prime could be higher than including the whole cup to the cookie dough.
I’m utilizing Earth Steadiness vegan butter for this recipe as I discover it’s the finest.
When you have one other vegan margarine will probably be high-quality, however could unfold barely extra so you’ll want to refrigerate your scooped dough earlier than baking to stop extreme spreading.
CLICK HERE FOR THE FULL TUTORIAL ON HOW TO MAKE THESE RED VELVET COOKIES!
Yield: 13 – 2 ounce cookies
Purple Velvet Cookies
Prep Time
quarter-hour
Prepare dinner Time
half-hour
Whole Time
45 minutes
Substances
- Vegan Butter 8 Tablespoons (113g)
- Mild Brown Sugar ½ cup (100g)
- Vegan Sugar ½ cup (100g)
- Aquafaba 3 Tablespoons (90ml) *see notes
- Vanilla Extract 1 teaspoon (5ml)
- All Objective Flour 1¾ cups MINUS 2 Tablespoons! (205g)
- 3 Tablespoons Beet Root Powder
- Baking Soda ½ teaspoon
- Baking Powder ¼ teaspoon
- Salt ½ teaspoon
- Vegan White Chocolate Chips 1 cup *non-compulsory
Directions
- Cream the vegan butter with each sugars with an electrical mixer on medium – excessive pace till gentle and fluffy approx 2 minutes.
- Scrape the edges and backside of the bowl to make sure a good combine, then add the vanilla extract and the aquafaba slowly as you proceed to combine on low pace.
- As soon as it’s integrated whip on excessive pace for about 20 seconds to emulsify.
- Scrape the bowl once more after which add the salt, baking powder & soda, the beet root powder and the flour.
- Combine nicely to include after which add the vegan white chocolate chips.
- Combine to mix then utilizing a 2ounce cookie scoop scoop dough onto a parchment lined sheet pan spaced 2″ aside.
- Bake in a preheated 350°F oven for 10 minutes then flip the temperature right down to 325°F for one more 15minutes.
- Flip the oven off and let the cookies sit inside for five extra minutes.
- Cool on a rack after which eat them!
Notes
Cookies will keep recent for as much as 10 days in an hermetic container at room temperature.
You possibly can freeze both the unbaked dough for as much as 2 months in a freezer bag or the baked cookies for 1 month in an hermetic container
