Vegan Red Velvet Cookies
These vegan red velvet cookies are soft and chewy with slightly crunchy edges. They’re flavoured with a hint of vanilla and a little bit of chocolate and are packed with dairy-free white chocolate chips.
I have honestly been loving these dairy-free, eggless red velvet cookies lately!
I first mastered my cookie recipe with my double chocolate version and have made so many flavours since. They are so addictive and I make them on a regular basis!
The soft, chewy texture with the chocolate chunks is just…
With Valentine’s day coming up next month, I thought it would be nice to include a red velvet version. Not only do they look super cute but they also taste delicious too.
I’m not gonna lie, when I first had a red velvet flavoured dessert (cake), I didn’t have a clue what it was.
I used to think it was just plain old vanilla flavour with a red colour but it actually has a hint of chocolate in there too! Traditionally, at least.
Dairy-free white chocolate chips
Usually, red velvet desserts are served with some kind of cream cheese frosting.
I didn’t really feel like adding vegan cream cheese to the mix because I wanted the cookies to turn out super soft and chewy like they always do.
Instead, I just used vegan white chocolate chunks to give that really beautiful contrast. Extra chocolate is always a hit anyway!
I used The Free From Kitchen Co. white chocolate and cut it into chunks. If you can’t find dairy-free white chocolate chips then you could use a bar instead.
PS: You can absolutely feel free to add some cream cheese frosting on top of the cookies if you like- don’t let anyone stop you!
Where to buy vegan red food colouring
I say this in almost all of my posts involving artificial food colouring but I ALWAYS recommend PME food gels.
Their colours are super vibrant and you only need a tiny amount compared to liquid colours. That means they last for a really long time!
These food gels are also vegan-friendly. I had a really hard time finding vegan colouring in my local supermarkets because a lot of them contained carmine/cochineal, which is essentially crushed up beetles. (why?!)
As I said, you only need a tiny amount, so you can add it to your cookie and cake mixtures using a toothpick or the end of a knife.
It’s always better to add to little and be able to add more, than add too much at once and potentially ruin your dessert!
How to make vegan red velvet cookies
Preheat your oven to 200°C/400°F and line a large tray or 2 with baking paper.
If you’re using a fan or convection oven, set it to 180°C/350°F instead.
The cookies are very large so you’ll need enough space to leave 3-inches between them on the tray. You can use 2 trays and bake them at the same time or you can do what I do and bake half the dough at a time on the same tray.
Mix together 1 tablespoon of ground flaxseeds with 1 tablespoon of water. Let it sit for 5 minutes or so until it starts to gel a little.
This is what’s known as a flax ‘egg’ in the vegan baking world, and will help to bind the cookies together nicely.
In a large bowl, cream 200g of dairy-free margarine (3/4 cup + 1 tablespoon) with 150g of caster sugar (3/4 cup) and 100g of soft brown sugar (1/2 cup).
Add 1 teaspoon of vanilla extract to the bowl along with the flaxseed mixture from earlier. Mix well.
Use a toothpick or the end of a knife to add your red food gel to the mixture. I recommend starting with a small amount and mixing it in before you decide if you’d like to add more colour.
Add 320g of self-raising flour and 1 tablespoon of cocoa powder to the bowl. Mix it in with a wooden spoon and when the mixture starts to stick to itself, use your hands to press it together into a ball of dough.
If your dough is too crumbly, add a splash of plant-based milk to help it come together and if it’s too wet, add more self-raising flour.
Add 150g of vegan white chocolate chips or chunks and gently fold them into the dough using your hands.
Divide the dough up into 12 equal-sized pieces. I recommend weighing the dough for accuracy.
Roll each piece into a ball. Place them onto your lined baking tray, leaving a few inches of space between them to allow for spreading.
Gently press on the cookie balls to flatten them until they’re around 1-inch thick.
Bake for 12 minutes. Let them cool completely on the tray before removing them as they will be fragile when hot.
I like to put mine in the fridge for an hour after they’ve cooled, to get that really chewy texture.
These cookies are best stored at room temperature in an airtight container.
As I mentioned above, I like to put them in the fridge for an hour after baking to get them to firm up quickly. But if they’re completely cold, they’ll stay nice and chewy at room temperature!
They should be good for around 4-5 days if stored correctly at room temperature.
Yes! I love to freeze these cookies.
Just put them into an airtight container or wrap tightly in cling film and freeze them for up to 2 months.
When you’re ready to eat them, transfer them to a wire rack and let them sit at room temperature for a couple of hours, or until they have fully defrosted. Any extras can be stored at room temperature in an airtight container once defrosted.
I’ve seen a few people have had good success with beetroot powder.
I’ve never tried this myself so can’t comment on whether or not it changes the taste but I imagine it would be subtle enough not to notice it.
I would really not recommend using beetroot juice. I’ve experimented with this in the past and needed a LOT of it to get the colour I wanted. As a result, this changed the consistency and flavour of the cake I was making, and even then, it came out more brown than red after baking.
If you want a dye-free alternative, I’d say go with the beetroot powder!
I hope these tips help you make your first batch of vegan red velvet cookies without any fuss! I’m sure you’re going to LOVE them!
Let me know how you get on by leaving a comment/rating below and tagging me in your pictures on Instagram @bakedbyclo.
Happy baking! xo
More vegan cookie recipes
Vegan Red Velvet Cookies
Soft and chewy, dairy-free red velvet cookies with chunks of white chocolate throughout.
- 1 Tablespoon Ground flax seeds + 1 tablespoon of water
- 200 g Dairy-free margarine (¾ cup + 1 tablespoon)
- 150 g Caster sugar (¾ cup)
- 100 g Soft brown sugar (½ cup)
- 1 Teaspoon Vanilla extract
- ~¼ Teaspoon Vegan red food gel (I recommend PME)
- 320 g Self-raising flour (2 + ½ cups)
- 1 Tablespoon Cocoa powder
- 150 g White chocolate chips or chunks (1 cup)
Preheat your oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven).
Line a large baking tray or two with baking paper. You'll need enough space to have 3-inches between your cookies on the tray. I typically bake 5-6 per tray.
Mix the ground flax seeds with the water and let it sit for 5 minutes or so. It will start to gel a little, which will help the cookies bind together.
In a large bowl, cream the margarine, the caster sugar and brown sugar together until smooth.
Add the vanilla extract and the flax seed mixture and mix well.
Add in your red food gel using a toothpick or the end of a knife. I recommend starting with a small amount then adding more if you want a brighter colour.
Mix the self-raising flour and the cocoa powder together then add it to the bowl with the rest of the ingredients. Use a wooden spoon to mix it until everything starts to stick together then use your hands to press it into a ball of dough.
Add in your white chocolate chunks/chips and gently fold them into the dough using your hands.
Divide the dough into 12 equal-sized pieces and roll each piece into a ball.
Place the cookie dough balls onto your lined baking tray, leaving at least 3-inches of space between them to allow for spreading.
Using your fingers, lightly press each of the balls until they're around 1-inch thick.
Bake for 12 minutes. Let them cool completely on the tray before you try to remove them as they will be quite fragile while hot.
- I recommend popping the cookies in the fridge for an hour or two after they’ve cooled. This helps them to really firm up and get chewier.
- Store in an airtight container at room temperature for up to 5 days.