Healthy Red Velvet Christmas Cookies topped with melted white chocolate for the most delicious holiday cookie you kids will love!
The countdown to Christmas has officially begun and I can’t imagine a more scrumptious recipe to kick off our festive baking than these Healthy Red Velvet Christmas Cookies that just so happen to be shaped like mini Christmas puddings. *squeal Oh I love the silly season!
These cookies are delicious and simple to make. Simply pop all of the ingredients into a food processor and blitz until the red hued cookie dough comes together. Miss G. had the best fun rolling the dough into balls and once baked and cooled with drizzled each cookie with a teaspoon or two of melted white chocolate and topped with a sprinkle of festive crimson coloured sugar.
Although these cookies look like the ultimate ‘naughty’ treat, they really should be on the ‘nice’ list as they are a packed with healthy ingredients like rolled oats, medjool dates, an egg, cacao, rapadura sugar, natural peanut butter and vanilla bean paste. Pictured below are extra ingredients like dark chocolate and cherries that we didn’t end up using; we opted instead for the white chocolate which I think looked so beautiful against the deep red cookies.
To create your own batch of Healthy Red Velvet Christmas Cookies, follow these simple steps..
Begin by preheating your oven to 170 degrees celsius (335 F) and line a cookie sheet with baking paper. Set aside.
Place the rapadura sugar, peanut butter, egg, vanilla bean paste, cacao, dates, maple syrup, rolled oats, baking powder and red food colouring into the large bowl of a food processor and blitz to combine.
Take heaped tablespoons of the mixture and roll into balls.
Evenly space on the prepared cookie sheet and bake for 12-15 minutes or until slightly golden and cracked.
Allow to cool for 5 minutes or so before placing on a wire rack to cool completely.
Place the white chocolate into a microwave safe dish and cook on medium-high in 15 second intervals (stirring in-between) until melted.
When the cookies are cool, place a teaspoon of white chocolate on each and allow to drizzle down the sides a little and top with a sprinkle of coloured sugar.
MORE KID FRIENDLY CHRISTMAS RECIPES
Pistachio and Cherry Bundt Cake
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healthy red velvet christmas cookies
- Total Time: 25 mins
- Yield: makes 15 1x
Description
Healthy Red Velvet Christmas Cookies topped with melted white chocolate for the most delicious holiday cookie you kids will love!
Ingredients
- 1/4 cup (50 grams) rapadura sugar (or brown sugar)
- 1 cup (250 grams) natural peanut butter
- 1 egg
- 2 teaspoons vanilla bean paste (or extract)
- 1/2 cup (60 grams) cacao powder
- 3/4 cup (130 grams) medjool dates, pitted
- 1/2 cup (125 ml) pure maple syrup
- 1 cup (90 grams) rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon red food colouring OR 1 tablespoon beetroot juice
- 1/3 cup (50 grams) white chocolate
- 2 tablespoons of red coloured sugar OPTIONAL (to make your own – place two tablespoons of sugar and 3–4 drops of red food colouring in a small bowl and mix thoroughly to combine)
Instructions
- Preheat oven to 170 degrees celsius (335 F) and line a cookie sheet with baking paper. Set aside.
- Place the sugar, peanut butter, egg, vanilla bean paste, cacao, dates, maple syrup, oats and red food colouring (or beetroot juice) into the large bowl of a food processor and blitz until smooth.
- Take heaped tablespoon amounts of the dough and shape into balls. Evenly space the cookies onto the prepared tray.
- Bake for 15 minutes or until slightly golden and cracked. Allow to cool for 5 minutes or so before placing on a wire rack to cool completely.
- Place the white chocolate into a microwave proof bowl and heat on high heat, in 15 second intervals (stirring in between) until the chocolate is melted.
- Drizzle teaspoon amounts of the melted chocolate over the cookies (and allow to drizzle down the sides a little) and top with a sprinkle of coloured sugar. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American
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These look delicious, do you think quinoa flakes would work? My mother in law is gluten free and I was thinking of making a batch for over the Christmas holidays. I have looked for gluten free oats but they come in a huge pack so I’m not sure I would use them all, or I can get porridge but I don’t think these would be the right consistency. Thanks!
Wow! Those look amazing!
Thank you xxx
To make them allergy friendly could I replace the peanut butter?
Yes, with any type of nut butter you can have. I hope this helps xxx
These were delightful! So fudgy and yet not too naughty 🙂
Yay. So happy you enjoyed them! We love them too xxx
Hi! Can you substitute any other sugar or sweetener for the rapadura sugar? Like honey or another type of sugar? Difficult to find rapadura where I live. Thanks!
Yes absolutely! Brown sugar is the perfect substitute. Happy baking xxx