Vegan Red Velvet Cookies
Do you want a cookie with a crisp edge but soft middle with a hint of both vanilla and cocoa? Well this is the recipe for you! These vegan red velvet cookies combine creamy white chocolate chunks and a soft and sweet interior all packaged in a beautiful red cookie. I have made red velvet cakes for a long time so I decided to develop this recipe for a vegan red velvet cookie.
What is Red Velvet?
Red velvet is a flavour as well as an aesthetic. The flavour comes from the combination of cocoa and vanilla plus a slight zing from buttermilk and cream cheese icing. The colour comes from food colouring nowadays. Originally the colour came from the reaction between raw cocoa powder and the acidic ingredients which made a mahogany colour.

How To Make Vegan Red Velvet Cookies
Due to the fact that this is a cookie we do not have the need to use frosting and so we miss out on the cream cheese flavour. This is why I use white chocolate chips in the recipe which give every bite a little nugget of creaminess. I prefer to use Oat white chocolate in this recipe as it has an extra creamy flavour to it that gives an extra cream cheese-esque flavour to it.
Instead of using an egg to bind the cookie dough you will use a flax egg which is made from ground flax or linseed and is mixed with water. This creates a gloopy mixture that is great at binding. I will talk you through the steps in the recipe and it is as simple as mixing the ground flaxseed with water and setting it aside which you make the rest of the recipe.
If you like this cookie recipe you might also like my New York style chocolate chip cookie recipe.
Vegan Red Velvet Cookies
Difficulty: Medium13
servings30
minutes20
minutes50
minutesIngredients
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 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.