Happy ALMOST Friday, you glorious chickadee!
How’s it hangin?
Now riddle me this…have you started thinking ahead to Valentine’s Day next week?
Well, if you haven’t, it’s time to get movin!
Allow me to refresh your memory that I’ve already shared TWO Paleo+Whole 30+Keto+romantic recipes thus far, that unbelievably simpleChocolate Chili AND the irresistible Avocado Truffles. You could make one or both of those next week for Valentine’s Day and score some serious points with your honey AND save some dough since you’re not having to go out for dinner.
You are welcome.
And to up the Valentine’s Day antey once more, I’ve got a cookie recipe today that’s OUT OF THE WORLD delicious, 0% complicated, and 100% Paleo.
Yup, today I tackled me some Red Velvet Sandwich Cookies with Coconut Cream Filling.
If these don’t make your special someone swoon, I just give up! Better yet, make them for yourself and fill your own little heart with happiness, joy, and coconut cream love!
This time of year, Red Velvet is still the champion of the cake world.
That deep, rich scarlet hue is perfect aside the Christmas turkey and transitions nicely over to the hearts and roses of Valentine’s Day.
And while I loooooove me some of that deep, chocolate cake that’s covered in cream cheese frosting, I’m not so wild about one of its key ingredients: red food coloring.
While I’m not going to go full tin foil hat today and spew off all the dangers that lurk in processed foods like dyes and preservatives, I think we could all agree that eating anything that's that unnaturally red is probably not the grandest of choices.
So I set out on the tricky though not unimpossible task of creating non-dyed red velvet cookies…and honestly, there’s only one solution…
Cue 99% of y’all’s revulsion now.
While I’m a beet kind of lady, even I know that that potently earthly flavor would easily overpower the cacao in these cookies.
So I had to think…think think think…
And the solution was right under my nose!!!
McNugget’s beet-pear baby food (I'll link the one I used at the end)!!!!
Thanks to the addition of mashed pears and pomegranate, this magenta puree delivers the festive hue I was searching for while delivering NO beet flavor.
So I made my faint red batter, baked off my cookies, and was a tad disappointed at how they kinda faded to a more brown than red hue.
Which is exactly why I’m not pretending here…these are ReddISH Velvet Cookies, y’all.
If you REALLY want bright red cookies WITHOUT dye, you could easily substitute a few tablespoons beet juice or mashed, steamed beets instead…but be warned that they’re gonna be a little more beety in flavor than I would prefer in my cookie.
I prefer a less red yet more chocolaty cookie.
But to eat his own, right? See what I did there?
If you’re a little weary of baking, I assure you these take very very very little baking skills to pull off!
How easy peasy paleo is this?!
1. Mix dry ingredients.
2. Mix wet ingredients.
4. Scoop and bake, smoosh before they come out, and bake a few more minutes.
5. Microwave a few ingredients for the cream filling, scoop onto cookies, and nomnomnom.
And if you keep these little brick-red babies in an airtight container in the fridge, they’ll last about 2 weeks! So yeah, you could get on your game, make them today, and be set for Valentine’s Day already!
Impressive, I know.
These would be a perfect little delight to take to the office or drop off at your kiddos’ school parties next week, cause goodness knows that party could use something not loaded with high fructose corn syrup and artificial colors.
Or, in my case, since I knew having all those cookies to myself=bad idea, I wrapped them up and handed em out to neighbors as a healthier homemade Valentine’s treat.
Cause sharing food=love.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!