Vegan Red Velvet Cookie Recipe

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This Vegan Red Velvet Cookie recipe combine everything you love about red velvet cake with the chunky, bakery-style texture of a New York cookie. Packed with vegan white chocolate chips, these soft and chewy cookies have crisp edges, gooey centres and a beautiful red colour that’s perfect for Valentine’s Day, Christmas or whenever you’re craving an indulgent homemade treat.

TL;DR

• Soft and gooey New York-style cookies
• Classic red velvet flavour with white chocolate chips
• Crisp edges and chewy centres
• No eggs or dairy needed
• Perfect for Valentine’s Day and Christmas baking
• Ready in under an hour (plus freezing time)

Vegan Red Velvet Cookie Recipe

Ingredients

• 2½ tbsp Ground Flaxseed
• 230g Baking Block
• 160g Caster Sugar
• 160g Light Brown Sugar
• 250g Vegan White Chocolate Chips
• 475g Plain Flour
• 1 tbsp Baking Powder
• 25g Cocoa Powder
• 1 tsp Salt
• 1 tsp Vanilla Extract
• 1 tsp Red Gel Food Colouring

How to Make This Vegan Red Velvet Cookie Recipe

Leave the cookies to cool completely on the tray before serving.

Make the flax egg by combining the ground flaxseed with 7 tbsp water in a small bowl. Set aside to thicken.

Using a hand or stand mixer, break up the baking block into chunks. Do not overmix—it should not become completely smooth.

Add the caster sugar, light brown sugar and vanilla extract and mix lightly until just combined.

Fold in the vegan white chocolate chips.

Add the plain flour, baking powder, cocoa powder and salt, then mix until combined.

Stir the red gel food colouring into the flax egg until evenly mixed with no streaks remaining.

Gradually mix the coloured flax egg into the cookie dough until it is evenly coloured.

Line a tray that fits in your freezer with baking paper.

Divide the dough into 120g portions and gently shape into balls, pressing them together just enough to hold their shape.

Freeze the cookie dough balls for at least 2 hours.

When ready to bake, preheat the oven to 180°C/350°F and place a lined baking tray in the oven to heat up.

Place the frozen cookie dough balls onto the hot tray, leaving plenty of space between each one as they will spread.

Bake for 18 minutes.

Top Tips

• Don’t over mix the butter at the beginning – the small chunks help create the perfect cookie texture.
• Mix the food colouring into the flax egg first for an even colour throughout the dough.
• Freeze the cookie dough before baking for thick bakery-style cookies.
• Bake on a preheated baking tray to encourage a crisp base.
• Leave the cookies to cool completely before moving them, as they’ll be very soft straight from the oven.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days.

The unbaked cookie dough balls can also be frozen for up to 3 months. Bake straight from frozen, adding an extra minute or two if needed.

Serving Suggestions

These cookies are delicious:

• With a glass of oat or soya milk
• Warm with vegan vanilla ice cream
• As part of a Valentine’s dessert platter
• Wrapped up as homemade edible gifts
• Alongside a hot coffee or hot chocolate

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Red Velvet Cookie Recipe

• New York Style Cookies
• White Chocolate Chip Style Cookies
• Easter Cookies

Vegan Red Velvet Cookies

Difficulty: Medium

Servings

13

servings

Prep time

30

minutes

Cooking time

20

minutes

Total time

50

minutes

Red velvet cake meets a New York style cookie. A cocoa and vanilla base with white chocolate chips.

Ingredients

• 2 1/2 tbsp Ground Flaxseed

• 230g Baking Block

• 160g Caster Sugar

• 160g Light Brown Sugar

• 250g Vegan White Chocolate Chips

• 475g Plain Flour

• 1 tbsp Baking Powder

• 25g Cocoa Powder

• 1 tsp Salt

• 1 tsp Vanilla Extract

• 1 tsp Red Gel Food Colouring

Directions

• Make the flax egg by combining the flaxseed with 7 tbsp water in a small dish. Set aside.
• Using a hand or stand mixer break up the baking block into chunks. Don't over mix it, it should not become smooth.
• Add both sugars and the vanilla extract and mix lightly.
• Fold in the vegan white chocolate chips.
• Add the baking powder, cocoa powder, salt and flour. Mix until combined.
• Mix the 1 tsp red gel food colouring into the flax egg you made earlier. Make sure you don't have lumps of food colouring left.
• Mix the red flax egg slowly into the cookie mix until all of the cookie mix is red.
• Line a tray that you can fit in your freezer with baking paper.
• Weight the cookie dough into 120g balls. Don't squash the balls together too much, just lightly squash them so that it sticks together.
• Freeze the tray of cookie dough balls for at least 2 hours.
• When you are ready to bake the cookies, preheat the oven to 180ºc/350ºf and place a lined baking tray in the oven to heat up.
• When the oven is up to temperature place the cookie balls onto the tray with plenty of space between each one as they will spread a lot. You will probably have to bake them in multiple batches.
• Bake for 18 minutes.
• Remove from the oven and allow to cool completely before serving.

Comments

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