This edible red velvet cookie dough combines everyone’s two favorite things: cookie dough and red velvet cake!
My daydreaming ways scared the crap out of our neighbor’s cat.
I tend to get lost in my own thoughts. A lot. If daydreaming were a sport, I would be a pro.
So last night, it’s nearing bed time, and I take the dog for his last walk. We walked back into the apartment complex, got on the elevator, and press 5–top floor. Since I was the only one on the elevator, I got off when the elevator stopped. Naturally. I did not have fuzzybritches on leash. He knows the complex in his sleep and started moseying towards our apartment on his own, about 20 feet ahead of me.
He stood at our door and looked at me, trying to will me to hurry on up so that he could get to dreaming about squirrels and bunny-chasing. “Who’s such a good boy? Is it bed time? Are you gonna snuggles with mom, tonight?” I reached over him to open the door handle . . .
And there was a cat. In my apartment. (We don’t have a cat.) I looked at the cat. The cat looked at me. I looked at Darwin. The cat looked at Darwin. Darwin looked at the cat and looked at me. Then all hell broke loose.
Darwin tried to jump the cat. The cat tried to scrabble backwards, but was slipping on the hardwood floor. My hand instinctively grabbed Darwin’s collar, but that threw me off balance and I pitched left over the top of the dog. And through all of it, I was staring at the bench. The bench in the front hall that was most definitely not the bench that I had stalked online for weeks and weeks before finally purchasing and making David build . . .
Not our apartment. Not our apartment.
In about .0002 seconds, I simultaneously realize that we are on the floor below our apartment, I’ve just tried to barge into someone’s apartment at 11 PM, my dog has just scared the pee right out of my neighbor’s cat, I am supremely embarrassed at my own stupidity, and I am skedaddling. At lightning speed, I tuck tail, turn, and run with my ferocious fuzzybritches out into the stairwell, up the stairs, and into the safety of our own apartment.
And I resolve to pay more attention when exiting the elevator.
Red Velvet Cookie Dough
Edible cookie dough is the best invention ever. I mean, cookies are awesome. And sometimes I need an awesome, perfect, melty chocolate and slightly salty chocolate chip cookie. But seriously. There are so many possibilities for edible cookie dough and red velvet cookie dough is definitely one of the best possibilities out there.
I wanted to stay away from the artificial red dye and I wanted to get an authentic red velvet taste. This red velvet cookie dough is perfect–you do not taste the beet puree and you get a slight hit of cocoa. Make sure you use orange juice–or another citrus–in the beet puree. This prevents it from oxidizing and gives you the stronger red color. I used white chocolate chips to stay more true to traditional red velvet flavor combinations. But feel free to throw in any type of chocolate or even a cream cheese swirl.
Cheers!
IS IT SAFE TO EAT THIS RED VELVET COOKIE DOUGH?
Past health concerns with eating raw cookie dough stemmed from two ingredients: raw eggs and raw flour. This recipe omits eggs and uses heat-treated flour in order to avoid the risks associated with these ingredients.
WHERE DO I BUY HEAT-TREATED FLOUR?
I personally prefer to purchase my heat-treated flour from Page House, because (a) they have a well-tested process for killing 99.9% of the possible bacteria, and (b) it allows for last minute cookie dough cravings without having to heat treat the flour myself.
CAN I HEAT-TREAT FLOUR AT HOME?
Do so at your own risk. Honeyville has recommended heat-treating your raw flour by toasting it. Preheat your oven to 350 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spread your flour out on the baking sheet. Bake the flour for five minutes, remove from the oven, and allow to cool completely before using in your recipe. (Using hot flour will change the texture of the cookie dough.)
CAN I BAKE THIS COOKIE DOUGH EVEN IF IT DOESN’T HAVE EGGS?
If you get halfway through the cookie dough and decide you’d rather have cookies, these can be baked up! They will be crispier and chewier, instead of thick and soft, because of the missing eggs and smaller amount of flour. But the resulting cookies are especially good when they are fresh out of the oven and warm! Instructions are below!
HOW DO I STORE LEFTOVER COOKIE DOUGH?
Store leftover red velvet cookie dough in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
OTHER EDIBLE COOKIE DOUGH RECIPES:
- Edible Chocolate Chip Cookie Dough
- Edible Lemon Sugar Cookie Dough
- Edible Funfetti Cookie Dough
- Edible Brownie Batter Cookie Dough
- Edible Snickerdoodle Cookie Dough
- Vegan Edible Chocolate Chip Cookie Dough
mikaela | wyldflour
4 small servings
10 minPrep Time
50 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 1 small beet (3-4 oz)
- 1/2 teaspoon of oil
- 3 Tablespoons orange juice
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1/4 cup packed brown sugar
- 3 Tablespoons beet puree
- 2 Tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all purpose heat-treated flour
- 2/3 cup white chocolate chips
Instructions
- Let the butter come to room temperature. (Do not melt the butter or you will have greasy cookie dough.)
- Make the Beet Puree. Preheat oven to 400 degrees Fahrenheit. Cut the top off the beet, scrub it under running water, dry, and drizzle with oil. Wrap in tin foil, place on a baking sheet, and bake for 50 minutes or until a knife easily slides into the beet.
- Remove the beet from the oven and allow it to cool. Use the tin foil to rub the beet and scrape the skin off the beet. Blend in a food processor with the orange juice until pureed. Set aside. (This will make a little extra. I store it in the freezer to use as dye in future baked goods.)
- Use a fork to mash the butter and sugars together. Mash in the beet puree and cocoa powder. Stir in salt, baking powder, and flour. Stir in chocolate chips. And serve!
- For Baking: Bake at 375 degrees Fahrenheit for 9-10 minutes.
Notes
Store the cookie dough in the refrigerator in an airtight container and allow it to thaw at room temperature before serving.
DISCLAIMER: The FDA has released information regarding the dangers of raw flour. Luckily, Page House sells a heat-treated flour that is safe to eat.
Please make sure you are using heat-treated flour so that you can enjoy cookie dough worry-free!
Want more edible cookie dough recipes? Check out my plain chocolate chip cookie dough, funfetti cookie dough, brownie batter cookie dough, snickerdoodle cookie dough, or vegan chocolate chip cookie dough!
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