Chocolate Chip Red Velvet Cookie Sandwich | Hannah Harvesting Health

Hannah Harvesting Health

Name: Chocolate Chip Red Velvet Cookie Sandwich
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2
Cuisine: International
Ingredients: Large Yellow Egg Cake; cacao powder; O Organics Milk, Low Fat, Organic; Chocolate Chip With Ghirardelli Chocolate; SIGNATURE SELECTS Baking Powder, Double Acting; O Organics Cane Sugar, Granulated, Organic; Value Corner Vanilla Flavor, Imitation; O Organics Sugar, Organic, Powdered; Land O Lakes Butter, with Olive Oil & Sea Salt; Gold Medal All Purpose Flour with Resealable Bag; Organic Gold Beet Bunch

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Chocolate Chip Red Velvet Cookie Sandwich

Serves 215 mins prep8 mins cook

Delicious chocolate chip red velvet cookie sandwiches made with gluten-free flour, beet powder, and cacao powder, layered with a creamy frosting. Perfect for those who love a sweet treat with a vibrant twist!

0 servings

What you need

egg yolk

tsp cacao powder

tbsp milk

Chocolate Chip With Ghirardelli Chocolate

tbsp chocolate chips

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

O Organics Cane Sugar, Granulated, Organic

tbsp granulated sugar

tsp vanilla extract

cup powdered sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp beet

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Instructions

1: Preheat the oven to 350F and line a baking sheet with parchment paper.

2: In a mixing bowl, combine the softened butter and sugar, then stir in the egg yolk and vanilla extract.

3: Add in the flour, baking powder, beet powder, and cacao powder, and stir until a dough forms (should be a little sticky).

4: Scoop the dough into two equal parts onto the baking sheet, slightly flatten them (grease your hand a little to help), and bake for 8 minutes.

5: Let them cool on a cooling rack before adding frosting (for the frosting, use a hand or stand mixer to combine the ingredients).

6: Enjoy!

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