Easy Vegan Red Velvet Cookies – 3 Delicious Ways for Valentine’s Day

Enjoying sweet treats shouldn’t mean complicated substitutions or expensive allergy-safe products – especially when food allergies are part of daily life. These Vegan Red Velvet Cookies were created to take the overwhelm out of allergy-friendly baking, using everyday ingredients to make three indulgent cookie styles from one simple dough. Rich, chocolatey, and ready in under 30 minutes, this is the kind of reliable recipe I make for my own family when we want something special without the stress.

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3 varieties of red velvet cookies on parchment paper.

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Why I Made This Recipe

Red velvet is a family favourite, and I wanted a cookie version that’s safe, simple, and indulgent – something I can make for my own kids without worrying about allergens or complicated ingredients. This recipe is versatile, letting you create three different cookie styles from one dough, and each one still tastes amazing. At home, my kids couldn’t decide which was best, so it’s easy to share and enjoy together – exactly the kind of recipe I want for families who need safe, reliable treats.

Why You Need To Make This Recipe

These Vegan Red Velvet Cookies are a go-to when you want safe, indulgent treats without the stress. Here’s why they’re perfect:

Quick & simple: Made with everyday ingredients in under 30 minutes.
Allergy-friendly: Tested in a family with food allergies so you can bake with confidence.
Versatile: One batch creates three different cookie styles for variety.
Perfect for Valentine’s Day or gifting: Affordable, fun, and crowd-pleasing.
Indulgent & satisfying: No compromise on flavour, texture, or enjoyment.

The hardest part? Deciding which cookie to eat first!

3 easy styles of vegan red velvet cookies for kids and parties, on parchment paper.

Ingredients and Substitutions

Every ingredient in this recipe was chosen to be easy to find, reliable, and safe for families managing food allergies. Small changes can make a big difference in texture and flavour, so here’s what you need to know. You can also visit my FAQ section for answers to some commonly asked questions and additional tips.

All of the ingredients in various bowls to make red velvet cookies laid out on a white counter.

Sugar: A mix of brown and white sugar gives the cookies chewy interiors and slightly crisp edges. Brown sugar adds caramel undertones, while white sugar helps balance sweetness.

Plant Based Butter: I prefer unsalted plant-based butter for consistent results. You can use dairy butter if you don’t need it to be vegan. Adjust added salt if using salted butter.

Apple Sauce: This acts as the binding agent in place of eggs. If you aren’t vegan, you can substitute 1 medium or large egg.

Vanilla Bean Paste: Intensifies flavour without overpowering. Vanilla extract works as a substitute.

Baking soda and Salt: These two ingredients work together to enhance flavour and help the dough relax.

All Purpose Flour: Can be swapped 1:1 with gluten-free baking flour if needed. I recommend Bob’s Red Mill 1-to-1 Baking Flour for the most consistent results.

Cocoa Powder and Red Food Colouring: Key for that rich red velvet flavour and vibrant colour. Cocoa adds depth, while the Americolor red food colouring I use isn’t typical pantry fare; I recommend it because it’s allergen-friendly and works beautifully in a variety of bakes.

Top Tip: Using everyday ingredients and simple swaps ensures these cookies are stress-free, allergy-safe, and consistently delicious every time you bake them.

How To Make Red Velvet Cookies

Preheat your oven to 350°F (175°C) and gather all of the ingredients and equipment. Line 2 Air Bake trays with parchment paper. If you don’t have Air Bake trays, check the FAQ for baking time adjustments.

In a bowl, combine brown sugar, white sugar and plant-based butter. Mix in the apple sauce and vanilla bean paste until smooth. Stir in flour, baking soda, salt, cocoa powder and red food colouring until fully combined. You can do this by hand or with a mixer – either works. The key is not to overmix, as overworked dough will make the cookies tough.

Close up of red velvet cookies ingredients in a glass mixing bowl.

Using a cookie scoop, place 6 balls of dough per tray – adjust for smaller or larger cookies.

Balls of red velvet cookie dough being scooped on to parchment paper using a cookie scoop.

Create Variations

Red Velvet Crinkle Cookies: Roll cookie dough balls in white sugar, then in icing sugar before baking.

A ball of red velvet cookie dough covered in icing sugar over a bowl of icing sugar.

Red Velvet & White Chocolate Chip Cookies: Press white chocolate chips into the dough balls before baking.

Close up of a ball of red velvet cookie dough with white chocolate chips pressed in to it.

Bake at 350°F (175°C) for 14 minutes. Remove from the oven and let cookies cool on the trays for 5 minutes before transferring to a cooling rack.

12 baked red velvet cookies on parchment paper on a baking tray.

Bake Angel Tips:

Cookies may look slightly underbaked in the centre when you remove them – they’ll continue to set as they cool.
Air Bake trays give more even baking and help prevent over-browning, but regular trays work if you reduce the bake time by 2 minutes.
Don’t overload the dough with chips or sugar coating; it can affect baking consistency.
Mixing by hand is fine – gentle handling keeps the cookies tender, which is especially important for allergy-friendly baking.

Tips & Tricks for Perfect Red Velvet Cookies

How many cookies does this batch make?

This recipe makes 12 large cookies using a cookie scoop. If you prefer mini cookies, you’ll get roughly 18–22. I usually make 4 of each style, but you can adjust based on your preference.

I’m not vegan. Can I use an egg?

Absolutely! If you aren’t vegan, you can replace the apple sauce with 1 medium or large egg. This adds a bit of richness, but the cookies will still be tender and delicious.

Do I need a mixer?

Nope! This dough can be mixed by hand. A stand or hand mixer works too, but the key is not to overmix, as overworked dough can make cookies tough – especially important when baking allergy-friendly treats.

How should I store the cookies?

These red velvet cookies are best enjoyed the day you bake them, but they will keep for up to 5 days in an airtight container. If they last that long, you deserve a medal!

Can I use regular cookie trays instead of Air Bake trays?

Yes! If you don’t have Air Bake trays, reduce the baking time by 2 minutes. Air Bake trays just give more even results and help prevent over-browning, which is especially handy for delicate, allergy-friendly cookies.

Why aren’t my cookies bright red?

Red velvet colour comes from a balance of cocoa and red food colouring. The red food colouring I use isn’t a typical pantry staple, but it’s allergen-friendly and gives a beautiful, but subtle, consistent colour. You can experiment with other brands, but results may vary.

Can I make substitutions to suit other allergies?

Yes! One of my goals is to take the stress out of allergy-friendly baking. Most substitutions (like gluten-free flour or egg replacements) work well, but small tweaks may affect texture slightly. I’ve tested this recipe so that the results remain tender, soft, and indulgent.

How to Serve & Gift Your Red Velvet Cookies

These Vegan Red Velvet Cookies aren’t just delicious – they make perfect treats for Valentine’s Day, parties, and special occasions. Here’s how to enjoy or share them:

Valentine’s Gifts: Place 4–6 cookies in a cute bag or box, tie with a ribbon, and you have an easy, allergy-friendly Valentine’s treat.
Party Platters: Mix all three cookie styles on a tray for Valentine’s Day dessert ideas or kid-friendly party snacks.
Special Occasions: Perfect for birthdays, school events, or casual celebrations where you want simple, indulgent cookies that everyone can enjoy.
Storage Tip: Keep in an airtight container for up to 5 days, or freeze to extend freshness – great for baking ahead for gift-giving.

Bake Angel Tip: Add personal touches like handwritten notes, sprinkles, or decorative packaging to make your cookies extra special – all without complicated ingredients or extra stress.

Let’s Take One Last Look

These three red velvet cookie variations show that allergy-friendly baking doesn’t need to be complicated or expensive. Soft, indulgent, and made with everyday ingredients, they’re the kind of treats I feel confident serving to my own family – and I hope they become a go-to for yours too.

Which cookie would you eat first? I’d love to hear your favourite in the comments below once you’ve tried them!

A selection of baked red velvet cookies on parchment paper.

More Red Velvet Recipes

If you love red velvet as much as we do, you might enjoy these indulgent, allergy-conscious bakes:

Amazing Red Velvet Donuts – Vegan
GBBO Inspired Red Velvet Layer Cake – Dairy Free
Classic Red Velvet Cupcakes – Vegan