Vegan Red Velvet Cookies
These Vegan Red Velvet Cookies are loaded with dairy-free white chocolate chips and are moist and gooey on the inside with slightly crisp edges. They are easy to make using simple ingredients and are super pretty too - perfect for the holidays!
Ingredients
- 2 cups unbleached all-purpose flour spooned and leveled
- 1 tablespoon natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegan butter or margarine not unsalted, stick or block form, softened slightly at room temperature
- ½ cup granulated cane sugar
- ½ cup light brown sugar
- 1½ tablespoons ground flaxseed
- 4 tablespoons warm water
- 2 teaspoons vanilla extract
- 1 teaspoon red gel food coloring optional
- 1 tablespoon vinegar white or apple cider
- 1 cup vegan white chocolate chips reserve ¼ cup for topping
Instructions
- In a small bowl, combine the flaxseed and water. Stir, then set aside for 10 minutes or until thickened.1½ tablespoons ground flaxseed, 4 tablespoons warm water
- Combine the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Stir together, then set aside.2 cups unbleached all-purpose flour, 1 tablespoon natural unsweetened cocoa powder, ½ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, cream the vegan butter and sugars with an electric mixer on medium speed until pale. Scrape the bowl as needed.½ cup vegan butter or margarine, ½ cup granulated cane sugar, ½ cup light brown sugar
- Add the flaxseed mixture and mix until fluffy. Mix in the vanilla extract, food coloring and vinegar.2 teaspoons vanilla extract, 1 teaspoon red gel food coloring, 1 tablespoon vinegar
- Gradually fold or mix in the dry ingredients on the lowest speed until combined.
- Fold in ¾ cup of vegan white chocolate chips.1 cup vegan white chocolate chips
- Cover the dough and refrigerate for at least one hour or overnight until firm.
- Position the racks in the middle and upper third levels of the oven and preheat to 350°F (180°C). Line two baking sheets with parchment paper.
- Using a #24 cookie scoop (about 3 tablespoons), drop equal portions of dough onto the baking sheets, about 2 inches apart. Top with the remaining ¼ cup of chocolate chips.
- Bake for 10 to 12 minutes or until puffy but slightly underdone in the middle. Switch and rotate the pans on the oven racks halfway through the baking time.
- Allow the cookies to cool for 5 minutes on the tray before transferring them to a wire rack.
Notes
Ground chia seeds are a good substitute for flax seeds.