Red Velvet Breakfast Cookies

These breakfast cookies are the perfect on-the-go breakfast or mid-morning snack. They are vegan, can be gluten-free, are naturally sweetened and are made naturally colourful with the use of beetroot powder.

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I’ve been making many variations of oat breakfast cookies for as long as I can remember and I generally eat them on a weekly basis for my mid-morning snack and rotate the ingredients as I can get bored easily!

These oat cookies were my next creation as I really wanted to create something that was pleasing on the eye and used natural ingredients to do this. I knew a little bit about superfood powders but it was something I hadn’t delved in to…until now! So I bought some baobab powder which I use everyday in my morning smoothie but also some beetroot powder which I was super excited to use as the colour is just amazing and I love beetroots.

This beetroot powder didn’t let me down, as you can see from the cookies, they aren’t your usual bland cookie colour but instead they have a bright vibrant pinkie/red about them. I mixed this with some cocoa powder and voila I have myself a red-velvet style breakfast cookie which is exactly what I was after. Plus, the addition of chocolate chips or cocoa nibs makes them even better, because who doesn’t love chocolate? I made these initially with cocoa nibs as I knew I’d be eating them for breakfast so I didn’t want the additional chocolate but I do think they’re best with chocolate chips…I mean…chocolate, you can’t go wrong!

These can be made gluten-free with gluten-free oats, they are vegan, refined sugar free being naturally sweetened largely by ripe mashed banana and only 2tbsp maple syrup. This recipe makes enough for a weeks’ worth of snacking as it makes 8 cookies so you can share if you have to or you could make yourself some extra large cookies for a more substantial breakfast or snack.

I hope you enjoy these and if you give them a go do leave me a comment 🙂 xo

Red Velvet Breakfast Cookies
Prep time
Cook time
Total time
Recipe type: vegan, gluten-free
Cuisine: breakfast
Serves: Serves 8
  • 200g rolled oats (gluten-free)
  • 1tbsp flax-egg
  • ½ tsp cinnamon
  • 1tbsp cocoa powder
  • 2tsp beetroot powder
  • ½ tsp salt
  • 1 very ripe banana, mashed
  • 30ml maple syrup
  • 1 tsp vanilla extract
  • 50g cocoa nibs or chocolate chips
  1. Preheat oven to 180C and line a baking tray with parchment paper.
  2. Combine the oats, cinnamon, cocoa powder, beetroot powder and salt in a large mixing bowl.
  3. In a separate bowl combine the flax-egg, mashed banana, maple syrup and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix in the cocoa nibs or chocolate chips.
  5. Once fully combined, take a large spoonful of the mixture and shape into cookie shapes, place on the baking tray and bake for 20 minutes or until firm to touch. Let cool before serving.



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