Vegan Red Velvet Cookies
These vegan red velvet cookies are perfectly crispy on the outside with warm, soft middles! Deliciously perfect in every way!
Servings: 9 cookies
Calories: 450kcal
Ingredients
- 2 tablespoon ground flax seed
- 6 tablespoon water
- ½ cup vegan butter, softened
- 1 cup vegan brown sugar, packed
- ¼ cup vegan cane sugar
- 2-3 teaspoon red food dye
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 3 tablespoon cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups vegan white chocolate chips
Instructions
- 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.
Video
Notes
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.
Nutrition
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
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