Vegan  Red Velvet Cookies

These Vegan Red Velvet Cookies are buttery, slightly chocolatey, tangy, and deliciously sweet.


Take the vegan cream cheese and butter out of the refrigerator. Line two baking sheets with parchment paper. 

Prepare the egg replacer by mixing it with the plant milk until it's smooth.

Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.

Use a fork or mixer to cream the butter and brown sugar together in a large bowl until the mixture looks light and fluffy.

Add the egg replacer, vanilla, red color, and white vinegar to the large bowl. Beat them in until they're fully combined. 

Add the flour mixture to the large bowl. 

Gently fold the ingredients together with a spoon until all of the dry bits are incorporated into the cookie dough.

Roll the dough into 1.5 tablespoon balls. Place them 2 inches apart.

Bake them for 9-11 minutes until the edges look stiff but the centers are still soft and puffy. 

Mix the butter and cream cheese together. Then stir in the powdered sugar a little at a time. 

Frost the cookies and decorate them with a few crushed cookie crumbs.

Enjoy! Click the link below for the full recipe and other helpful tips!

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