Vegan Red Velvet Cookies
Vegan red velvet cookies are soft and delicious with hints of chocolate and vanilla flavor, heaps of chocolate chips and a gorgeous red color!
- ½ cup Vegan Butter (113g)
- ¾ cup Light Brown Sugar (150g)
- ¼ cup White Granulated Sugar (50g)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Red Gel Food Coloring
- 1 ½ cups All Purpose Flour (188g)
- 1 Tablespoon Cocoa Powder Natural, Unsweetened
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Tablespoons Soy Milk or other non-dairy milk
- 1 cup Vegan Chocolate Chips (175g) plus more to press directly into the tops of the cookies
Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
Add vegan butter and white and brown sugar to your stand mixer and beat together for around a minute until well combined.
Add vanilla extract and red gel food coloring and beat in until combined.
In a separate bowl sift the all purpose flour and cocoa powder and add the baking soda and salt. Mix together.
Add dry ingredients to the wet and mix in with a spoon until crumbly.
Add soy milk and mix into a cookie dough.
Add vegan chocolate chips and mix in.
Break off pieces of the dough and roll them into balls. Aim to get around 20 cookies from the batch. Place the cookie dough balls onto parchment lined baking sheets.
Bake one sheet of cookies at a time for 12 minutes.
As soon as the cookies come out of the oven, press more chocolate chips directly into the tops of the cookies.
Let the cookies cool down and firm up directly on the baking sheet.
- Weigh your flour for the best results. If you have a food scale then weigh out the flour on your food scale for total accuracy. If you don't have a food scale then measure the flour using the 'spoon and level' method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't pack the flour into the cup and don't scoop it.
- The cookie dough is quite dry, but you can still easily roll it into balls. If you can't easily roll the dough into balls then mix in another tablespoon of non-dairy milk and try again.
- The cookies usually flatten on their own. However, if they don't, then just press on them gently with a fork to flatten as soon as they come out of the oven.
- Bake one sheet of cookies at a time. If you spread your cookies over two baking sheets (as we did) then bake them in the center rack of the oven, and bake them one sheet at a time.
- Gluten-free: To make these red velvet cookies gluten free use a gluten free all purpose flour blend instead of the regular flour, in the same quantity.
- Make ahead: Make ahead. You can make the cookie dough and store it in the fridge (covered) for up to 3 days. When you're ready, roll the dough into balls and bake as usual.
- Storing: Keep your cookies stored in an airtight container at room temperature for up to a week. They are also fine in the fridge.
- Freezing: Baked cookies are freezer friendly for up to 3 months. You can also freeze the unbaked cookie dough balls for up to 3 months and then bake them directly from frozen. Allow an extra minute or two of baking time.
Serving: 1Cookie | Calories: 156kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 124mg | Potassium: 29mg | Fiber: 1g | Sugar: 15g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg