Valentine’s Day is all about love, and what better way to celebrate than with a treat that’s both indulgent and nourishing? These Healthy Red Velvet Cookies are a guilt-free twist on the classic, naturally colored with beetroot and made with wholesome ingredients. They’re soft, chewy, and packed with antioxidants—proving that you don’t need artificial dyes or refined sugar to enjoy a decadent dessert.
Whether you’re making these for a loved one, friends, or just treating yourself, these cookies bring the perfect balance of rich cocoa flavor, natural sweetness, and a soft, melt-in-your-mouth texture. Love at first bite? Absolutely.
Preparation & Cooking Time
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Dietary: High-fiber, naturally sweetened, protein-rich
Ingredients
Dry Ingredients
- 1 cup whole wheat flour (or almond flour for gluten-free)
- ½ cup oat flour (or additional whole wheat flour)
- 1 tbsp cocoa powder (deepens red velvet flavor)
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup beetroot puree (for natural red color)
- ¼ cup coconut sugar (or honey/maple syrup)
- ¼ cup Greek yogurt, unsweetened
- ¼ cup melted coconut oil
- 1 egg (or flaxseed egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
- 1 tsp vanilla extract
Extras (Optional)
- ⅓ cup dark chocolate chips (or white chocolate chips for contrast)
Instructions
Step 1: Prepare Beetroot Puree
- Steam or boil ½ cup chopped beetroot until fork-tender (about 10 minutes).
- Blend with 1 tbsp water until smooth. Let cool.
Step 2: Make the Cookie Dough
- In a large bowl, whisk together Greek yogurt, coconut sugar, vanilla extract, and melted coconut oil.
- Stir in the beetroot puree and mix until well combined.
- Sift in whole wheat flour, oat flour, cocoa powder, baking soda, and salt. Mix gently until just combined.
- Fold in chocolate chips, saving some for topping.
For chewier cookies, chill the dough for 30 minutes before baking.
Step 3: Bake the Cookies
- Preheat oven to 170°C (340°F).
- Scoop 1.5 tbsp of dough onto a lined baking sheet. Flatten slightly.
- Bake for 10-12 minutes, until the edges are set but the center remains soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Why You’ll Love This Recipe
- Naturally colored with beetroot—no artificial dyes
- Made with whole wheat and oat flour for extra fiber
- Coconut sugar and Greek yogurt add natural sweetness and protein
- Rich cocoa flavor for that classic red velvet taste
- Dark chocolate chips make them irresistibly indulgent
Tips & Variations
- For extra protein, add 1 tbsp peanut or almond butter.
- For vegan cookies, swap the egg for a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water).
- For a cakier texture, add 1 extra tbsp Greek yogurt.
- For added crunch, sprinkle chopped nuts on top before baking.
- For a deeper red color, mix 1 tsp apple cider vinegar into the wet ingredients.
Approximate Nutritional Information (Per Cookie)
- Calories: 110-120 kcal
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Healthy Fats: 5g
- Natural Sugar: 6g
The Sweetest Way to Say "I Love You"
There’s something truly special about baking for someone you love. These cookies are not just treats—they’re little bites of love, warmth, and nourishment. They prove that indulgence and health can go hand in hand, making them perfect for Valentine’s Day (or any day you crave something sweet without the guilt).
