Soft and chewy, dairy-free red velvet cookies with chunks of white chocolate throughout.
Preheat your oven to 200°C/400°F (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. 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, mix the margarine, the caster sugar and brown sugar 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.