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5 from 3 votes
Red Velvet Cookie Cups with Buttercream Frosting
Servings: 4 dozen mini cookie cups
Ingredients
  • Cookies:
  • ½ cup unrefined sugar
  • ¼ cup brown sugar
  • ¼ cup 100% maple syrup
  • 3/4 cup coconut oil
  • ¾ cup beet puree
  • 1/3 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
  • 1/3 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
  1. Preheat oven to 350 degrees. Spray 4 dozen mini muffin tins with baking spray or grease with coconut oil.
  2. In a large bowl, mix together sugars, maple syrup and coconut oil until blended. Add beets, cacao, vinegar, vanilla and salt. Stir to combine.
  3. Add flour and baking powder. Stir to combine again, being careful not to over mix. Fold in chocolate chips. Pour into prepared muffin tins.
  4. Bake in preheated oven for 12-14 minutes until edges are light brown.
  5. Cool in pan for 10 minutes, then transfer to cooling rack.
  6. While cookies are cooling, mix all frosting ingredients together until smooth. Spread onto cooled cookie cups. Top with crushed candy canes.