Allergylicious

Sweet Treats & Vegan Eats

Chocolate Dipped Red Velvet Cookies

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Do you know how to make a red velvet cookie even better?  Dip it in chocolate! 

Facing food allergies can be a challenge but it shouldn’t mean you have to go without. So in 2011, a few years after Xander’s diagnosis, I was inspired to write an ebook called Sweet Cheats. It is filled with tasty desserts and sweet treats that are all dairy, egg and nut free! You can check it out in the link but keep in mind, the pictures aren’t great (well before I really knew how to do food photography) but the recipes are delicious!

Sometimes I forget about that book and the recipes in there but then it dawned on me, I’ve only included one of those in this blog!  Crazy right? Especially since those are some of our most loved desserts.  Like these Chocolate Dipped Red Velvet Cookies, those are #1 on Xander’s MUST EAT LIST. Your favorite cupcake now in the form of a cookie! DF,EG,NF, Vegan

CUPCAKE OR COOKIE?


If you love red velvet cupcakes, then you’re going to love these just as much as Xander.  They are so light and fluffy, you’ll have to remind your brain you’re NOT eating a cupcake!Your favorite cupcake now in the form of a cookie! DF,EG,NF, Vegan

NEAT EGGS=FLUFFY COOKIES

So, what makes them so light?  Well, I’ve been testing out more and more recipes with other egg replacers and this time I used the Neat Egg. It is simply a blend of 2 ingredients: chia seeds and garbanzo beans which are vegan, gluten-free and non-gmo.  Neat Eggs work great as a binder and for this cookie, it gave us amazing results.
Vegan Egg Replacer alternative, works great as a binder

DRESS IT UP

Ok, now that you’ve made your cookie, time to dress it up in a little melted Enjoy Life chocolate and icing.  Don’t you just love how Xander decorated this little guy? That’s what I call “dressed up”.  Now, don’t feel the pressure to make yours with faces, that’s just how Xman distinguished what ones were his.  Everyone else’s simply had the bottom 1/3 dipped in chocolate using a cookie mold then added a fun little drizzle of vanilla icing (allergy-friendly of course).

Your favorite cupcake now in the form of a cookie! DF,EG,NF, Vegan

LET’S GET BAKING

As always, this recipe is FREE FROM: Dairy, Eggs & Nuts. It is also Soy & Refined Sugar Free.

Light & fluffy, red velvet cookies, dipped in dairy-free melted chocolate. Such a delightful and delicious treat.
Print

Chocolate Dipped Red Velvet Cookies {V,Nut-free, GF option}

Prep

Total

Yield 18-24 cookies

Light & fluffy, red velvet cookies, dipped in dairy-free melted chocolate. Such a delightful and delicious treat.

Ingredients

  • 1 1/4 C. All Purpose Flour {can also use Bob's 1-to-1 GF Flour
  • 1 TB. Unsweetened Cocoa powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 5 TB. Dairy Free Butter at room temp.
  • 1 Neat Egg replacer
  • 3/4 C. Granulated sugar
  • 1 TB. Red food coloring
  • 1 tsp. Vanilla extract
  • 1/2 C. Dairy-free milk + 1/2 tsp. Lemon juice
  • 1 cup Enjoy LIfe Chocolate Chips

*Chocolate Covered Cookie Mold if you have it.

Instructions

  1. Preheat Oven to 350 degrees.  Line baking sheet with parchment paper.
  2. In a small bowl, stir together dairy-free milk and lemon juice and set aside to curdle.
  3. In a medium bowl, sift together flour, cocoa, baking soda and salt.
  4. ​Using a mixer, beat 5 TB butter with sugar until fluffy.  Beat in egg replacer, food coloring and vanilla. 
  5. ​Beat in the flour mixture, alternating with the soy milk mixture until smooth.
  6. Drop by 1/4 C. measurements 2 inches apart and spread batter in a circular motion with back of spoon.
  7. Bake 12-15 minutes, until toothpick comes out clean.  Let sit 5 minutes to cool before transferring to wire rack. 
  8. In the meantime, melt chocolate chips in a double boiler or microwave approximately 1 minutes and stir until smooth. If you have a Chocolate Covered Cookie Mold, just fill the mold 1/3 of the way with chocolate, insert cooled cookie, then chill in the fridge until chocolate is hard
  9. OR simply dip lower half of cookie into melted chocolate and let extra drip off before laying onto parchment. Allow to cool and set before serving. 
  10. OPTIONAL: Drizzle cookies with Vanilla icing  Refrigerate until set. 

Courses Holidays, Dessert

PLAY ALONG

Do you have any recipes that you forgot about but need to pull back out again?  If so, what is it?

Maybe you have a recipe that you USE to make that isn’t allergy safe.  I’d love to hear what that is so I can add it to my list to make for you!

Don’t forget to share your answers below,,, It’s much more fun when everyone participates 🙂

Let’s continue to connect & encourage others with food allergies & restrictions.  Follow Allergylicious on Facebook and invite your friends! Find me on Instagram and Tag #allergylicious with your awesome remakes!  You can also find me on Pinterest sharing the newest, delicious, allergy-friendly foods.  So many wonderful ways to share with others and build a community of support.

 

Your favorite cupcake now in the form of a cookie! DF,EG,NF, Vegan

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Comments

  10. You know, I would never have thought to make red velvet COOKIES–but what a great idea! So cute and pretty, too. And cookies that are as light as cake? Even better idea! 😀

    Reply

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