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I'm a homemaker and homeschool mom

I'm Sandy

I used to hate the kitchen because it overwhelmed me and now I find peace and joy in, let me show you how

Snack & Go: Homemade Travel Treats + Printable

Healthy Red Velvet Cookie

November 7, 2024

Posted On

When my husband and I decided to make regular at-home date nights a priority, we knew we wanted to indulge in sweet treats—but we didn’t want the usual store-bought options filled with all those yucky ingredients we’ve learned to avoid. You know the ones—seed oils, preservatives, and added sugars. So, we set out on a mission to make healthier, homemade versions of the desserts we love. It’s been such a fun experiment, and I wanted to share a few of our favorite things we’ve made together!

We’ve found that using simple, real ingredients makes all the difference. The best part about these in-home date nights? We’re not just feeding our sweet tooth, but we’re also creating a healthier environment for ourselves, where we can enjoy delicious treats without compromising on our wellness goals. Plus, there’s something so special about making food together—it’s a moment to connect and unwind, without any distractions.

I’m all for living a balanced life, and that includes enjoying the foods we love—just with a little healthier twist. So, here’s to more homemade sweets, more date nights, and more moments of joy! I am thinking of making this a fun series on my channel, let me know below if you

Healthy Red Velvet Cookies

clean ingredients and delish!

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

Keyword: Snacks

Prep Time: 15

Cook Time: 8

Servings: cookies

Ingredients

Cookies

1 1/2 cups all-purpose flour I used Einkorn
2 Tbsp unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup coconut sugar
1/2 cup unsalted butter softened
1 large egg
1 Tbsp dye free food coloring

Filling

½ cups monk fruit powder sugar
¼ cup coconut oil
⅓ cup unsalted butter softened
1 Tbsp hot water
1/2 tsp vanilla extract

Instructions

In a mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and coconut sugar. Add in the egg and food coloring, mixing until fully incorporated.
With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
Shape the dough into balls, about 1 slightly heaping tablespoon each, and space them about 3 inches apart on the prepared baking sheets. Use your fingers (or the bottom of a glass) to gently flatten each dough ball.
Bake for 7–8 minutes, until the edges just begin to set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat together monk fruit powdered sugar, coconut oil, butter, water, and vanilla until smooth and fluffy.
Transfer the filling to a pastry bag fitted with a 1/2-inch round tip. You can use a zip lock too and cut the tip off.
Turn half of the cookies over, bottoms facing up, and pipe about 1 tablespoon of filling onto each. Top with the remaining cookies to create sandwiches.
Store the finished cookies in an airtight container in the refrigerator for 5-7 days.