Vegan Red Velvet Cookies
These Vegan Red Velvet Cookies are so soft, chewy, and irresistible! They are buttery, slightly chocolatey, tangy, and deliciously sweetened. Top them with a luscious cream cheese frosting for the perfect dessert!
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 20
Calories: 190kcal
Ingredients
Red Velvet Cookies
- 1 tbsp egg replacer, or flaxseed meal or chia seeds
- 2 tbsp plant milk
- 1 1/2 cups all-purpose flour, (180g)
- 1 1/2 tbsp cocoa powder, unsweetened
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 10 tbsp vegan butter salted, softened
- 1 cup light brown sugar, packed, (210g)
- 2 tsp vanilla extract
- 1 tsp red food color gel, or 1 tbsp liquid red color
- 1 tsp white vinegar
Optional Cream Cheese Frosting
- 4 tbsp vegan butter, salted, softened
- 4 ounces vegan cream cheese, softened, (115g)
- 1 1/2 cups powdered sugar, (175g)
Instructions
- Take the cream cheese and butter out of the refrigerator so that they can start to soften. Line two baking sheets with parchment paper. Preheat the oven to 350°F (180°C).
- Prepare the egg replacer by mixing it with the plant milk until it's lump-free. Set it aside for now.
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside.
- Cream the butter and brown sugar together in a large bowl until the mixture looks light and fluffy. Use a mixer or fork for this.
- Add the egg replacer, vanilla, red color, and white vinegar to the large bowl. Beat or stir them in until they're fully combined. Check the red color to see if you want to add more at this point.
- Add the flour mixture to the large bowl. Gently fold the ingredients together until all of the dry bits are incorporated into the cookie dough.
- Roll the dough into 1.5 tbsp balls. Place them about 2 inches apart. Bake them for 9-11 minutes until the edges look stiff, but the centers are still soft and puffy. Try not to over-bake them because they will continue to set once they're out of the oven.
- Tap the cookie sheet onto the counter to help the cookies flatten, or press them down a bit with a spoon if you want a flatter cookie. Let them cool for at least 10 minutes.
- Meanwhile, make the frosting. Mix the butter and cream cheese together with a mixer. Then mix in the powdered sugar a little at a time. Place it in the refrigerator to chill while you wait for the cookies to cool down.
- Frost the cookies and enjoy! You can also decorate them with a few crushed cookie crumbs.
Video
Notes
- Be sure to measure your flour by spooning it into the measuring cup and then scraping off the top. Don't scoop it out or press it down, as that would be too much flour.
- You can use a fork to cream the ingredients together, but I find that a mixer makes it so much easier!
- I prefer to use parchment paper for cookies because it lets them spread more than nonstick mats do.
- The vegan cream cheese frosting is optional. You can read more about it and even bookmark the recipe for later here: Vegan Cream Cheese Frosting
- The frosting holds its shape better when chilled. You can also add a teaspoon of cornstarch to it for a stiffer consistency.
- Store frosted cookies in the refrigerator.
Nutrition
Serving: 1 cookie | Calories: 190kcal | Carbohydrates: 24.2g | Protein: 1.4g | Fat: 9.8g | Saturated Fat: 4.4g | Sodium: 191mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 16.1g | Calcium: 19mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.