Recipe and images courtesy of Romy London (@romylondonuk on Instagram)


The cookie dough is made with only vegan-friendly ingredients, including coconut sugar and coconut flour, for a deliciously nutty aroma. We have also added beetroot powder for a beautiful colour boost and delicious cocoa to give these cookies their iconic flavour. Simply delicious with or without chocolate chips and a perfect edible Valentine’s Day gift!

Prep time: 15 minutes + 2 hrs resting time

Cook time: 14 minutes

Ingredients (makes 8 cookies):

  • 70g vegan butter
  • 70g light brown sugar
  • 30g coconut sugar
  • 30ml plant milk, e.g. oat or coconut
  • 1/4 tsp vanilla powder or 1 tsp vanilla extract
  • 100g plain flour
  • 2 tbsp coconut flour
  • 2 tbsp beetroot powder
  • 1 tbsp cocoa powder
  • 1/2 tsp baking powder
  • Roughly ½-inch red food colouring gel (optional)
  • 80g vegan white chocolate chips


  1. Place the vegan butter into a mixing bowl and cream it with an electric hand mixer. Sprinkle in brown sugar and coconut sugar and - once well combined - mix in the plant milk and vanilla.
  2. Sift the flour, coconut flour, beetroot powder, cocoa powder, and baking powder into a separate bowl, so there are no lumps left. Slowly add the dry ingredients to the wet whilst continuing with the electric hand mixer.
  3. When everything is well-combined, adjust the colour of the cookie dough with red food colouring gel, adding only a little bit at a time until the dough has the desired shade.
  4. Use a spatula to fold in the white chocolate chips, and set the cookie dough into the fridge for at least 2 hours or overnight.
  5. Preheat your oven to 170C and line 2 baking trays with parchment paper.
    Use an ice cream scoop to portion the cookie dough onto the trays, leaving 3-4 inches between them to give them room to expand. Gently press each cookie down and then bake in the fully preheated oven for 14-17 minutes or until the edges are firming up.
  6. Remove them from the oven - the cookies will still be a little soft and will harden within a few minutes as they cool down, so make sure you don’t over bake them.
  7. Enjoy the cookies as soon as they have cooled, or store them in an air-tight container for up to 3 days.

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Serving Size: 1 Cookie Makes 8 Cookies
Calories 195
Total Fat 9g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 0mg
Sodium 39mg
Carbohydrates 28g
Fibre 1g
Sugars 16g
Protein 2g