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Red Velvet Crinkle Cookies

These Red Velvet Crinkle Cookies are sure to turn your day into a delightful one!!

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 24 cookies


1/2 cup ghee, softened
3/4 cup coconut sugar
1/2 cup cane sugar
2 eggs, room temperature
2 tsp vanilla
2 tbsp Rootalive Organic Beetroot powder
2 cups gluten-free 1:1 baking flour
1/3 cup Rootalive Organic Cacao powder
1 tsp baking powder
1/2 tsp sea salt

For the coating:
1/2 cup cane sugar
1/2 cup powdered sugar


????Preheat oven to 350 F and line a baking sheet with parchment paper. Set aside.

????Cream the ghee, coconut sugar, and cane sugar together in a large bowl until light and fluffy.

????Scrape down the bowl and add the eggs one at a time, beating between each addition.

????Mix in the vanilla and beetroot powder.

????In a separate bowl, sift and mix together the flour, cacao powder, baking powder and sea salt. Add the dry ingredients to the wet and beat together until combined.

????Fill one bowl with cane sugar, and another bowl with powdered sugar. Divide the dough into 2 tablespoon-sized balls. First, roll the ball into the cane sugar and then into the powdered sugar - make sure to coat evenly.

????Place on the prepared baking sheet an inch apart. Bake for 10 minutes, or until the cookies have puffed up and cracked.

Allow to cool and enjoy ??!

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