Vegan Red Velvet Cookies
These vegan red velvet cookies are perfectly crispy on the outside with warm, soft middles! Deliciously perfect in every way!
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Dessert
Cuisine: American
Servings: 9 cookies
Calories: 450kcal
Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment paper. Set aside.
In a small bowl, add the ground flax seed and water together. Set aside (this makes a flax egg)
In a large bowl, add the softened vegan butter and both sugars. Beat together for 4-6 minutes or until light and creamy.
Add in flax egg mixture, vanilla extract and red dye. Beat them just until combined (about 20-30 seconds).
Sift in flour, cocoa powder, baking powder, baking soda, and salt. Use a spatula to stir together just until combined. DO NOT OVERMIX.
Fold in white chocolate chips. Scoop out cookies (4oz cookies using an ice cream scoop shown in photos).
Bake the cookies for 12-14 mins. Remove from oven and let rest about 10-15 mins to set.
Store any leftovers in an air tight container.
See post for notes about Top 8 Allergy Free variation
Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1cookie | Calories: 450kcal | Carbohydrates: 70g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 250mg | Potassium: 129mg | Fiber: 4g | Sugar: 44g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 4mg