Vegan Red Velvet Cookies

Lot of red velvet cookies with white chocolate chips on a light blue wooden surface.

These decadent vegan red velvet cookies are crispy on the outside, soft and chewy inside, and have a rich chocolatey flavor you cannot resist! This recipe uses cocoa powder, white chocolate chips, and a hint of vanilla to give it a delightfully sweet taste, perfect for dessert or a snack to satisfy your sweet tooth.

Course Dessert

Cuisine American, Dairy-free, Egg-free, Soy-free

Keyword vegan cookies, vegan red velvet cookies

Prep Time 10

Cook Time 10

Chill time 30

Total Time 50

Servings cookies

Calories 179kcal

Author Emese Maczko

Equipment

Ingredients

½ cup Vegetable oil I used sunflower
¾ cup Dark brown sugar
½ cup Granulated sugar
⅓ cup Apple sauce unsweetened
1 tsp Vanilla extract
½ tsp Cinnamon optional, but recommended
2+¼ cups All-purpose flour or GF flour blend
¼ cup Cocoa powder all-natural not Dutch
1 tsp Baking soda
½ tsp Salt
1+½ cups White chocolate chips
3 tsp Red food coloring

US Customary - Metric

Instructions

In a large bowl, combine oil, sugars, apple sauce, red food coloring, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
Stir in the flour, cocoa powder, cinnamon, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
Fold in the white chocolate chips.
Cover and allow to chill for at least 30 minutes to prevent spreading.
Preheat oven to 375°F/190C. Line baking sheets with parchment.
Scoop 2 Tbsp amounts of dough. Roll into balls and place 2-3 inches apart on a lined baking sheet.
If you want pillowy, soft cookies, don't flatten them. If you want chewy, thinner ones, flatten them with a small glass, at most 1 inch thick.
Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.

Video

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Notes

Add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.

Nutrition