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5 from 9 votes

Red Velvet Cookie Cups with Buttercream Frosting

These Red Velvet Cookie Cups are naturally colored, lightened up, super delicious and will be your new favorite holiday treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time30 minutes
Course: brunch, cookie, Dessert, treat, vegetarian
Cuisine: American
Diet: Low Fat
Servings: 48 mini cookie cups
Calories: 116kcal
Author: Lauren Kelly

Ingredients

  • Cookies:
  • ½ cup unrefined sugar
  • ¼ cup brown sugar
  • ¼ cup 100% maple syrup
  • ¾ cup coconut oil
  • ¾ cup beet puree
  • ⅓ cup raw cacao powder or cocoa powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 2 ¼ cup whole wheat flour
  • 1 teaspoon baking powder
  • ⅓ cup mini chocolate chips
  • Frosting:
  • 3 ½ cups powdered sugar
  • ½ cup organic butter
  • 1 teaspoon pure vanilla extract
  • 6-8 teaspoons unsweetened almond milk
  • crushed candy canes for topping optional

Instructions

  • Preheat oven to 375 degrees. Spray 4 dozen
    with baking spray or grease with coconut oil.
  • Cut the beets in quarters and then wrap them with aluminum foil. Bake in preheated oven for about 1 hour. Set aside. Place oven to 350 degrees.
  • In a large bowl, mix together sugars, maple syrup and coconut oil until blended. Add beets, cacao, vinegar, vanilla and salt. Stir to combine.
  • Add flour and baking powder. Stir to combine again, being careful not to over mix. Fold in chocolate chips. Pour into prepared muffin tins.
  • Bake in preheated oven for 12-14 minutes until edges are light brown.
  • Cool in pan for 10 minutes, then transfer to cooling rack.
  • While cookies are cooling, mix all frosting ingredients together until smooth. Spread onto cooled cookie cups. Top with crushed candy canes.

Notes

How to store unfrosted red velvet cookie cups: Place in an airtight container in the refrigerator for up to 7 days. Frost before serving.
How to freeze unfrosted red velvet cookie cups: Place in an airtight container or wrap in parchment paper and place in the freezer for up to 3 months. Defrost in the refrigerator the day before and then frost before serving.

Nutrition

Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 78mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg