Vegan Red Velvet Cookies
These vegan red velvet cookies are chewy on the inside, slightly crunchy on the edges, and have gooey chocolate chips throughout.
Servings 20 cookies
Calories 120kcal
Equipment
- Parchment Paper
- Mixer (Handheld or Standing)
Ingredients
- 1½ cup all-purpose flour (210 g)
- 2 tablespoon cocoa powder (15g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegan butter (115 g)
- ½ cup light brown sugar (100 g)
- ½ cup granulated sugar (100 g)
- 2 tablespoon vegan milk of choice (I use unsweetened oat milk) (30 ml)
- 1 tablespoon liquid red food colouring (vegan)
- 1 ½ teaspoon vanilla extract
- ¼ cup vegan dark chocolate chips* see notes
Instructions
- In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a using a handheld mixer, beat together butter, brown sugar and granulated sugar for about 1 minute.
- Add in the milk, food colouring, and vanilla extract and mix until combined, scraping along the sides of the bowl.
- Mix in the dry ingredients until just combined (the dough will be sticky), then fold in the chocolate chips.
- Cover the bowl with plastic wrap so that it's airtight, then place the dough in the fridge to chill for 2 ½ hours.* (see notes)
- Once the dough has chilled, preheat the oven to 350°F and line 2 baking sheets with parchment paper. Form the dough into 1.5 tbsp-sized balls and place on the baking sheets, leaving room for them to spread a bit.
- Bake one sheet at a time for between 9-12 minutes. Be sure to place the second tray of prepared dough into the fridge while the first batch of cookies is baking so that the dough doesn't soften.
- When the cookies are done, the edges should look set and the tops will be slightly cracked. Remove the cookies from the oven and leave them on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
CHOCOLATE CHIPS: You can use any kind you'd like. If you prefer milk, or even vegan white chocolate chips those work great too! You can also use chopped chocolate instead of chocolate chips.
CHILLING THE DOUGH: This step is absolutely necessary if you want the cookies to be thick. If you can chill for longer than 2.5 hours, or overnight, that's even better. If you bake the cookies without chilling the dough they will be flat.
Storage Instructions: These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 120kcal