June 21, 2019
A grain free red velvet cake sandwich perfect for those with food allergies. This recipe includes an all natural food coloring source to give it that classic red color. Pair this sweet dessert with a tall, cold glass of almond milk!
Gluten Free, Dairy Free, Grain Free and Paleo Friendly
1/2 cup Organic Coconut Sugar
3/4 cup Super-Fine Almond Flour, blanched whole almonds
1Preheat your oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
2In your mixer, blend butter and coconut sugar. When well combined, add eggs, vanilla extract and food coloring.
3In a separate bowl, whisk almond flour, cocoa powder, baking powder, baking soda and sea salt.
4Slowly add dry ingredients to batter and mix well.
5Using a 1.5 Tablespoon cookie scoop, scoop batter onto sheet. Make sure you only have 12 balls of cookie dough. You may need to use a little larger spoon. Leave space on the pan as these will expand.
6Bake for 10 minutes. Cool on wire cookie rack.
1While red velvet cookies are cooling, find a small pan. Place it over medium heat with the honey and 2 Tablespoons of your 1/4 cup water. Bring to a boil and ONLY boil for 5 minutes. Remove immediately from heat.
2Add remainder of water to mixer bowl with gelatin. Turn on the mixer and slowly pour honey into icing.
3Whisk for about 1.5 minutes or until the icing has turned into a warm, white cream. Don't whisk too long as the cream turns into gelatin and you won't be able to spread it.
4Spread cream onto 6 cookie bottoms and then top with remaining 6 cookies. Enjoy!
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Original recipe found at The Toasted Pine Nut.