An alternative choice to these harsh purple dyes to your baking
Beet root powder is the very best pure meals coloration for purple velvet all the things and this time Purple Velvet Cookies take middle stage.
All pure – no dye – and naturally they’re VEGAN!
Chewy on the within, barely crispy on the surface
What I like about these No Dye Purple Velvet Cookies is that they keep true to their conventional “cocoa” like insides.
If you would like a simple and scrumptious cookie, this recipe is for you!
You’ll be able to 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 ordinary however as an alternative of baking them, pop the dough balls into the freezer after which you possibly can have recent baked cookies at midnight like me!
Merely thaw the frozen cookies on the sheet pan whereas the oven preheats and bake as ordinary!
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Substitutions & Notes for Success:
In fact if you happen to should not have beet root powder or don’t need to purchase it for no matter cause
You’ll be able to go old-fashioned (which occurs to really be new college) and use the purple dye.
The egg repacer I’m utilizing right here is aquafaba.
Alternatively you should use flax meal 1 Tablespoon dissolved in 3 Tablespoons of scorching water as an alternative.
Moreover the white chocolate chips look very nice on this cookie, however I’ll say they’re very candy.
Possibly only a sprinkling on high can be higher than including all the cup to the cookie dough.
I’m utilizing Earth Steadiness vegan butter for this recipe as I discover it’s the finest.
If in case you have one other vegan margarine it will likely be fantastic, however could unfold barely extra so it would be best to refrigerate your scooped dough earlier than baking to forestall 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
Cook dinner Time
half-hour
Complete Time
45 minutes
Components
- 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 Function 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 velocity 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 velocity.
- As soon as it’s integrated whip on excessive velocity 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 all the way 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’ll be able to 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
