Vegan Red Velvet Cookies
These chewy, rich, and decadent Vegan Red Velvet Cookies are filled with vegan white chocolate chips. They come together quickly with just a handful of ingredients and make a perfect special treat for Christmas or Valentine's Day.
Equipment
Ingredients
Wet Ingredients
- ¾ cup sugar (150g)
- ½ cup vegan butter (113g)(at room temperature)
- ¼ cup vegan cream cheese (57g)
- 1 tablespoon soy milk
- 2 teaspoon vanilla
- 1.5 teaspoons red gel food coloring
Dry Ingredients
- 2 cups all-purpose flour (250g)
- 2 tablespoons natural cocoa powder (12.5g) (not Dutch-process cocoa powder)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Add-in
- ½ cup vegan white chocolate chips or chunks
Instructions
- Add the sugar, butter, and cream cheese to the bowl of a stand mixer and use the paddle attachment to cream the ingredients. (Or mix them in a bowl with a hand mixer).
- Add the soy milk, vanilla, and food coloring and mix again until just combined.
- In a separate bowl, whisk all the dry ingredients together.
- Add the flour mixture to the wet mixture in half-cup increments, mixing until just combined each time. In the end, a thick dough will form. If your dough is too crumbly, you could add another teaspoon or two of soy milk, but this dough should be quite firm.
- Add in the white chocolate chips and mix to combine.
- Cover the dough and chill it in the refrigerator for at least 30 minutes.
- Preheat the oven to 350F (170C).
- Take about 1.5 tablespoons of the dough and roll it into a ball. Place the ball on a lined cookie sheet. These cookies spread a little but you should easily be able to fit 9 to 12 cookies per cookie sheet. Repeat until you've made the number of cookies you want to make (if you are baking them in two batches, store the extra batter in the refrigerator while the first batch is baking.)
- Bake on the middle rack of the oven for 12 to 15 minutes. The cookies should have a thin crisp exterior and a lightly browned bottom, but they should still be soft on the inside. Let the cookies rest for a few minutes on the cookie sheet and then transfer them to a cooling rack.
- Serve and enjoy right away or store for later.
Notes
- Do not use Dutch-processed cocoa powder because it will make the cookies too dark. (They'd taste fine, they just won't have a nice red color)
- I highly recommend weighing the ingredients for which weights are listed. This will ensure the exact measurements and give you the best results. If you don't have a scale and need to use measuring cups, be sure the flour is loose and not packed into the cup.
- This recipe will make 16 to 20 cookies, depending on how big they are.
- Nutritional information is calculated based on 16 cookies.
- If you are baking these cookies in more than one batch, be sure to chill the cookie dough in the refrigerator between batches and let the cookie sheet cool completely before starting a new batch (placing cookie dough onto a warm cookie sheet can cause the cookies to spread too much).
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 1mgSodium: 184mgPotassium: 46mgFiber: 1gSugar: 13gVitamin A: 275IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
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