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
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.
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