Looking for a pink recipe to make for yourself or a loved one this Valentine’s day? Look no further than these Pink White Chocolate Cookies! These cookies are vegan and colored using beetroot powder –– so you don’t have to worry about harmful chemicals in your cookies! These are 100% natural.
PINK WHITE CHOCOLATE
So, what makes these cookies pink? The answer is simple, it’s beetroot powder. I don’t think I’ve ever purchased food coloring before, I prefer the more natural methods of coloring food! In this Valentine’s day inspired cookie recipe, the beetroot powder lends a beautiful pink color. For the white chocolate, feel free to use your favourite vegan white chocolate. I used the same white chocolate that I did here in my White Chocolate Brookies in case you want to make those as well!
INGREDIENTS YOU NEED
If you’re planning on making these vegan Pink White Chocolate Cookies, these are all the ingredients you’re going to need:
- Spelt flour
- Vegan butter
- Coconut sugar
- Cane sugar
- Non-dairy milk
- Beetroot powder
- Vanilla extract
- Baking powder
- Baking soda
- Vegan white chocolate
If you’re fine with using more cane sugar, feel free to use all cane sugar and omit the coconut sugar. Not only is this one less ingredient you need, it’s going to enhance the pink color in these cookies!
WANT MORE VEGAN COOKIES?
In case you’re still hungry, I’ve gone ahead and linked a few more delicious vegan cookie recipes for you:
PINK WHITE CHOCOLATE COOKIES (VEGAN)
- 1/2 cup vegan butter
- 1/2 cup coconut sugar
- 1/2 cup cane sugar
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 ½ cup spelt flour
- 1-2 tbsp beetroot powder*
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- vegan white chocolate bar
- Preheat the oven to 350ºF.
- Cream together vegan butter and sugars, then stir in non-dairy milk and vanilla.
- In a separate bowl, mix together the dry ingredients (except for the white chocolate).
- Stir the dry into the wet until combined.
- Roughly chop some white chocolate (as much as you like) and fold into the dough.
- Roll dough into 1-2 tbsp size balls (or use a small ice cream scoop if you have it) and spread evenly on a lined baking sheet.
- Bake for 10 minutes – take them out when they look slightly underdone and leave them to cool on the baking sheet.
Tried this recipe? Tag @rosslynmaria on Instagram!