Single Serve Red Velvet Cookie (Vegan)

5 from 1 vote

Single Serve Red Velvet Cookie (Vegan)

This cookie is the perfect treat for YOU! This single serve red velvet cookie has that rich cocoa flavor we love in red velvet recipes with just a hint of vanilla. It's soft, chewy and melts in your mouth, while the creamy white chocolate chips add the perfect sweetness (and contrast to that vibrant red hue!) Easy to make for an evening treat with ingredients you probably already have in the house!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Servings: servings

Calories: 573kcal

Author: Allie Petersen

Ingredients

3 tablespoons packed light brown sugar
1.5 tablespoons block butter (optional - vegan) softened* see note
2 teaspoons dairy-free milk
3 drops red food coloring
¼ teaspoon vanilla extract optional
1/4 cup all-purpose plain flour
1/2 tbsp cocoa powder
1/4 tsp baking soda
Pinch of salt
2 tbsp white chocolate chips choose a dairy-free version if vegan

US Customary - Metric

Instructions

A note on single serve recipes:
Please measure carefully. There is less room for error when you are making just one cookie. If you have a scale, use that, or use a knife to flatten out the top flour and cocoa powder.
Preheat the oven to 180°C/350°F. Line a small baking tray with parchment paper.
In a medium mixing bowl, combine the brown sugar, softened butter, milk, and vanilla (optional). Use a spatula or spoon to mix until smooth.
Tip: This may take a bit of mixing to get the batter to be smooth. If you have clumps of butter, consider popping your bowl in the microwave for 5 seconds (as long as it is microwave safe).
3 tablespoons packed light brown sugar, 1.5 tablespoons block butter (optional - vegan), 2 teaspoons dairy-free milk, ¼ teaspoon vanilla extract
Add your drops of red food coloring. It will seem very vibrant right now, but the color will be more subdued when you add the next ingredients.
3 drops red food coloring
Next, add the flour, cocoa powder, baking soda and a pinch of salt. Mix until there are no dry bits left. Fold in your white chocolate chips.
1/4 cup all-purpose plain flour, 1/2 tbsp cocoa powder, 1/4 tsp baking soda, Pinch of salt, 2 tbsp white chocolate chips
Shape your dough into a large ball (it will be a little sticky!) and place on the center of your parchment paper. Not need to flatten it, it will spread in the oven.
Bake for 14-17 minutes. Cook time can vary based on the oven, but your cookie should feel crisp on the outer edges but still be soft in the center. It will firm up more as it cools.
Tip: I use my finger to carefully touch the sides of the cookie to see if it's firm/crisp.
Allow your cookie to cool on the baking sheet for 10 minutes. I don't recommend trying to move it to a cooling rack at first because it will still be fairly soft.
Enjoy!

Notes

Notes:

Note on butter: Softened butter works best for a cookie (rather than melted or straight out of the fridge). To get this texture, you should leave your butter on the counter for an hour OR you can microwave on low at 5 second intervals until it becomes spreadable (but not melting).
- I used vegan butter to make this recipe from Country Crock (in stick form). Do not use tub butter/margarine.
White chocolate chips: If you need a non-dairy option they can be tricky to find. Amazon has some options and sometimes health food stores like Whole Foods will carry them.

Nutrition