These vegan red velvet shortbread cookies that are crisp, crumbly and tender at the same time and have a subtle sweet beet flavour that doesn't overpower and pairs perfectly with the chocolate drizzle.
Ingredients
For the shortbread cookies:
⅓ cup coconut oil, softened but not melted
2½ tbsp beet puree
6 tbsp coconut palm sugar
½ tsp pure vanilla extract
1 cup + 2 tbsp spelt flour
2 tsp raw cacao powder (or cocoa powder that's is NOT Dutch processed)
¼ tsp cinnamon
⅛ tsp salt
For the chocolate drizzle
⅓ cup vegan chocolate chips (I like Enjoy Life)
1 tsp coconut oil
Instructions
In a medium bowl, cream together the coconut oil, beet puree and sugar then mix in the vanilla
In another bowl, whisk together the spelt flour, cacao powder, cinnamon and salt
Add the dry ingredients to the wet ingredients and mix until well incorporated and a crumbly dough has formed. I used my hand mixer for this part, but a wooden spoon would work as well
Transfer the dough onto a piece of wax paper or cling wrap, roll into a log and freeze for 15 - 20 minutes
Preheat the oven to 350 F, line a baking tray with parchment paper and set aside
Remove the dough log from the freezer, unwrap and slice into cookies about ½ an inch thick. If the dough is too soft, return it to the freezer. If it's too hard, let it sit at room temperature until you can cut into it
Place cookies on the baking tray and bake for 18 - 20 minutes until the edges are just starting to brown. Do not overbake.
Allow the cookies to cool for a few minutes before drizzling with chocolate
For the chocolate drizzle
Add half the chocolate chips and all the coconut oil to a small microwavable bowl and microwave in 25-second intervals until the chocolate is melted
Remove the bowl from the microwave and mix in the remaining chocolate chips, stirring until completely melted
Drizzle the chocolate onto the cooled shortbread cookies and devour