Easy Vegan Red Velvet Cookies – 3 Delicious Ways for Valentine’s Day
These Vegan Red Velvet Cookies are soft, chocolatey, and easy to make with everyday ingredients - perfect for families managing food allergies. From one simple dough, you can create three fun red velvet variations: classic drop cookies, crinkle cookies, or white chocolate chip cookies. No mixer required unless you want to, and gentle handling ensures tender, indulgent results every time.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
Basic Batch
- 100 grams Brown Sugar (1/2 US Cup)
- 50 grams White Sugar (1/4 US Cup)
- 145 grams Plant Based Butter (unsalted) (10 tbsp)
- 50 grams Apple Sauce (1/4 US Cup - see note)
- 1.5 tsp Vanilla Bean Paste
- 175 grams All Purpose Flour (1 1/2 US Cup)
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 30 grams Cocoa Powder (1/3 US Cup)
- 1 tsp Red Food Colouring
For Variations
- Small bowl of white sugar
- Small bowl of icing sugar
- Small bowl of white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line 2 Air Bake trays with parchment paper.
- In a bowl, combine 100 grams Brown Sugar, 50 grams White Sugar, and 145 grams Plant Based Butter (unsalted), then mix in 50 grams Apple Sauce and 1.5 tsp Vanilla Bean Paste until smooth.100 grams Brown Sugar, 50 grams White Sugar, 145 grams Plant Based Butter (unsalted)
- Stir in 175 grams All Purpose Flour, 1/4 tsp Baking Soda, 1/4 tsp Salt, 30 grams Cocoa Powder, and 1 tsp Red Food Colouring until just combined - you can mix by hand or with a mixer, but don’t overmix to keep cookies tender.175 grams All Purpose Flour, 1/4 tsp Baking Soda, 1/4 tsp Salt, 30 grams Cocoa Powder, 1 tsp Red Food Colouring
- Using a cookie scoop, place 6 balls of dough per tray, shaping to a soft peak to help prevent spreading.
- Variations:Red Velvet Crinkle Cookies: Roll dough balls in white sugar, then icing sugar before baking.Red Velvet & White Chocolate Chip Cookies: Press chips into the dough balls before baking.
- Bake at 350°F for 14 minutes. Cool on trays for 5 minutes, then transfer to a cooling rack.
Video
Notes
- Yield: 12 large cookies (smaller scoop = 18–22 mini cookies).
- Egg Option: Substitute 1 medium/large egg for apple sauce if not vegan.
- Flour Substitutions: Use gluten-free 1:1 baking flour (I recommend Bob’s Red Mill 1-to-1) for reliable results.
- Mixing Tip: Dough can be mixed by hand or with a mixer. Do not overmix, as overworked dough will make cookies tough. Gentle handling ensures soft, tender results — especially important for allergy-friendly baking.
- Storage: Keep cookies in an airtight container for up to 5 days at room temperature, or freeze for longer storage.
- Serving & Gifting: Perfect for Valentine’s treats, party platters, or small gifts. Place a few cookies in a cute bag or box, or mix all three styles on a tray for celebrations. Add a ribbon or small note for a personal touch.
- Weigh Ingredients for Accuracy: I always weigh my ingredients for perfect results every time. Cup measurements are provided for convenience, but if you double or triple the recipe, calculate cups manually for accuracy.
- More Red Velvet Recipes: check out my Red Velvet Donuts and showstopping Red Velvet Layer Cake.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
