Valentine's Day is knocking on the door, so how about trying these red velvet cookies that are crispy on the outside and nice and soft on the inside? They get their perfect red colour thanks to beetroot, and their red velvet flavour thanks to cocoa and our mug cake mix, which gives the cookies more protein and just the right amount of oomph. Fancy to look at, simple to prepare... So go ahead and don't forget to show us the result on Instagram with the tag @vilgaincooking! 🤳🏻

Btw - if you come across the recipe after Valentine's Day, don't worry! Feel free to make the cookies whenever you have a sweet tooth and there's a beetroot peeking out of the basket in your pantry. 👀

Shop ingredients

Vilgain Ghee – 330 ml – clarified butter suitable for cooking and baking made from Czech and Slovak milk

£8.79

Vilgain Grass-Fed Whey Protein – 2000 g – made with British milk sustainably sourced from grass-fed cows, sweetened with stevia, ultra-filtered at low temperatures

£51.99

£41.57

Nutrition (1 serving)

235 kcal
23 g carbohydrates
13 g fats
10 g protein

Per 10 portions

Dough:

100 g oat flour
90 g red velvet protein mug cake mix
1 egg
100 g ghee
100 g coconut sugar
100 g beetroot
15 g cocoa powder
4 g baking powder

Cream:

160 g cream cheese
60 g Greek yoghurt
30 g vanilla protein powder

Instructions

For the batter, combine the sugar, egg and ghee in a bowl and whisk. Then add the oat flour, mug cake mix, baking powder, cocoa powder and finely grated cooked beetroot. Make a smooth dough.
Put the dough in the fridge for 30 minutes.
In the meantime, prepare the cream - mix the cranberries with the yoghurt and protein and whip until smooth and lump‑free. You can also add vanilla extract or vanilla stevia drops for flavour.
Place the cream in a decorating bag and chill in the fridge.
Shape the dough into 10 equal sized rounds and bake at 180 °C for 10‑12 minutes.
Spread the cream on the cooled biscuits and top with a crumbled piece of biscuit or freeze dried raspberries.
So enjoy!

Products used in the recipe