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
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!
Yields1 ServingPrep Time35 minsCook Time15 minsTotal Time50 mins
Preheat your oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
2
In your mixer, blend butter and coconut sugar. When well combined, add eggs, vanilla extract and food coloring.
3
In a separate bowl, whisk almond flour, cocoa powder, baking powder, baking soda and sea salt.
4
Slowly add dry ingredients to batter and mix well.
5
Using 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.
6
Bake for 10 minutes. Cool on wire cookie rack.
Pie Filling
7
While 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.
8
Add remainder of water to mixer bowl with gelatin. Turn on the mixer and slowly pour honey into icing.
9
Whisk 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.
10
Spread cream onto 6 cookie bottoms and then top with remaining 6 cookies. Enjoy!
This recipe includes affiliate links to ingredients found on Amazon, which means I earn a commission (at no extra cost to you) if you purchase from them. All links are to items I have personally purchased and have not been given to me. Thanks for supporting the free content on this site!
Preheat your oven to 350°F. Line a large cookie sheet with parchment paper. Set aside.
2
In your mixer, blend butter and coconut sugar. When well combined, add eggs, vanilla extract and food coloring.
3
In a separate bowl, whisk almond flour, cocoa powder, baking powder, baking soda and sea salt.
4
Slowly add dry ingredients to batter and mix well.
5
Using 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.
6
Bake for 10 minutes. Cool on wire cookie rack.
Pie Filling
7
While 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.
8
Add remainder of water to mixer bowl with gelatin. Turn on the mixer and slowly pour honey into icing.
9
Whisk 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.
10
Spread cream onto 6 cookie bottoms and then top with remaining 6 cookies. Enjoy!
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDessert
