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5 from 2 votes

Vegan Red Velvet Cookies

You will love these soft, warm vegan red velvet cookies with gooey, melty white chocolate chips.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 20 cookies
Calories: 78kcal

Ingredients

  • ½ cup brown sugar packed
  • ½ cup white sugar
  • ½ cup vegan butter softened (from stick, not tub)*
  • 2-3 teaspoon red food dye adjust to desired cookie color*
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tablespoon cocoa powder sifted
  • 1 tsp baking powder
  • ½ teaspoon salt
  • ¼ cup non-dairy milk such as soy or almond (unsweetened)
  • ¾ cup vegan white chocolate chips

Instructions

  • Preheat oven to 350F.
  • In a large mixing bowl, combine brown sugar, white sugar, softened vegan butter. With a hand mixer, beat until well-combined.
    ½ cup brown sugar, ½ cup white sugar, ½ cup vegan butter
  • Add in red food coloring, vanilla extract, soy milk and beat again.
    2-3 teaspoon red food dye, 1 teaspoon vanilla extract, ¼ cup non-dairy milk
  • Add in flour, cocoa powder, baking soda, and salt mix with a spoon until combined.
    1 ½ cups all-purpose flour, 2 tablespoon cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
  • Sprinkle in vegan white chocolate chips and fold in.
    ¾ cup vegan white chocolate chips
  • Form into uniform balls and place on a parchment-lined cookie sheet (I was able to make about 20 cookies). You can use an ice cream scooper to help make uniform sized cookies. Bake for 13-15 minute until cookies have risen. They will be slightly soft but will firm up as they sit.
  • Let cool on on the baking sheet for 10 minutes and then transfer to a wire rack to continue cooling.

Notes

Vegan butter: Don't use vegan butter from a tub. It will create a different texture of cookies. Instead use a plant-based butter stick (such as Earth Balance). 
Red food dye: I used 2-3 teaspoon to create my vibrant red but the amount can vary based on how concentrated your dye is.  Red food gel is more concentrated and requires less to crate the same vibrancy.  You can also substitute for beet powder or pomegranate powder for a natural color. 
Tips:
  • Don't remove your cookie from the baking sheet right away. They are soft, fragile cookies when right out of the oven. They should sit for 10-15 minutes as they settle in their shape.
  • Using an ice cream scoop really helps create uniform circular cookies. Here is the one I use.
Storage:
To store vegan red velvet cookies, let the cookies cool completely after baking. Place them in an airtight container, and store them at room temperature for up to 5 days.
Alternatively, you can freeze the cookies for longer storage. Place the cooled cookies in a freezer-safe container, and freeze them for up to 3 months. To thaw the cookies, transfer them to the refrigerator overnight, or let them sit at room temperature for a few hours. The cookies will taste just as delicious as when they were first baked.
 
 
 
Calorie count disclaimer: Naturallie Plant-Based offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Naturallie Plant-Based attempts to provide accurate nutritional information, these figures are only estimates.
 
 

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 83mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg