Indulgent Vegan Red Velvet Drop Cookies - 3 ways
These Vegan Red Velvet Drop Cookies are a heavenly combination of rich cocoa, a hint of vanilla, and a vibrant red hue that's sure to satisfy your sweet cravings. Make 3 easy options with this small batch.
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)
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 30 grams Cocoa Powder (1/3 US Cup)
- 1 tsp Red Food Colouring
For Additional Flavours
- 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 gather all of the ingredients and equipment. Line 2 Air Bake trays with parchment paper.
To Make Red Velvet Cookies
- In a bowl, combine the brown sugar, white sugar and butter.100 grams Brown Sugar, 50 grams White Sugar, 145 grams Plant Based Butter (unsalted)
- Mix in the apple sauce and vanilla bean paste.50 grams Apple Sauce, 1.5 tsp Vanilla Bean Paste
- Add the flour, baking soda, salt, cocoa powder and red food colouring to the mixing bowl and stir to combine.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, add balls of dough to the trays (6 per tray), shaping them to a soft peak (this helps prevent spread and gives depth to the cookies).
- Bake at 350°F for 14 minutes. Remove from the oven and allow to cool on the trays for a further 5 minutes before transferring to a cooling rack.
Two More Options
- To make red velvet crinkle cookies, roll the cookie balls in white sugar and then icing sugar before adding to the baking tray. Bake as above.Small bowl of white sugar, Small bowl of icing sugar
- For red velvet and white chocolate chip cookies, press chips into the cookie balls before adding to the baking tray. Bake as above.Small bowl of white chocolate chips
Video
Notes
- Yield: This recipe makes 12 large cookies. For mini cookies, use a smaller cookie scoop.
- Egg Option: If you are not vegan and want to include an egg in the cookie for richness, sub the apple sauce for 1 medium/large egg.
- Storage: These cookies are best enjoyed on the day of baking but will store well in an airtight container in the fridge for up to 5 days.
- Measurements: I always weigh my ingredients rather than use cup measurements. This ensures accuracy for every recipe and perfect results every time. For convenience for those who prefer using cup measurements, I have converted this recipe myself. Please note that if you use the 2x or 3x ingredient feature in this recipe card, it will not increase the cup measurements. Please calculate those manually.
- More Red Velvet Recipes: check out my Red Velvet Donuts and showstopping Red Velvet Layer Cake.
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