(Almost) Paleo Red Velvet White Chocolate Cookies


Happy almost Valentine’s Day!  It turns February and I start wanting to make everything red velvet! (Okayyyy…let’s be honest – I always want everything red velvet, but whatever.). So, last night I decided to re-work a recipe from Perchance to Cook and add in some of my new fav keto cocoa from Ancient Nutrition ,  and now I can’t stop eating these cookies!  Ancient Nutrition has some great paleo and keto products that add collagen and protein easily and it’s GREAT to bake with.


You can def find chocolate chips that are paleo, however my store didn’t have those this time or beet juice, so I went with real white chocolate and red food coloring.  These aren’t quite 100% paleo, but close.  I did include options to keep it purely paleo.


Don’t have a Valentine like me?  Curl up with these and Netflix, and I swear you’ll be just as happy!!



  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar 
  • 1/2 tsp tapioca flour
  • 1 1/4 cup almond flour
  • 1/4 cup Ancient Nutrition cocoa elixir (you can use regular cocoa powder too)
  • 2 Tbs coconut flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 2-3 TBS red food coloring (or beet juice to keep it purely paleo)
  • 1/4 cup maple syrup 
  • 1/4 cup coconut sugar
  • 1/4 cup butter (melted)
  • 1 Tbs lemon juice
  • 1/2 cup Enjoy Life chocolate chips Soy-free, nut-free, dairy-free chocolate



  1. In a food processor – add all of the ingredients except for the chocolate chips.  Process until smooth.
  2. Fold in the chocolate chips.
  3. Put the mixture into the fridge for 60 minutes.
  4. While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
  5. Then take the cookie batter out of the fridge, scoop out 1 Tbs sized spoonfuls of it, and roll the batter into the shape of a ball with your hands. Note: if the batter is too sticky, wet your hands with water before rolling the batter into balls in between your hands. Place the balls of cookie dough onto the cookie sheet.
  6. Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit on the pan for about one minute, then remove the cookies from the pan with a spatula and place them onto a cooling rack.



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