Beginner’s Guide to Making Vegan Red Velvet Cookies

Sharing is caring!

There’s something magical about the deep red hue and rich, chocolaty flavor of red velvet treats. Whether in cake or cookie form, red velvet is an all-time favorite, but did you know you can enjoy it completely vegan? These vegan red velvet cookies are soft, chewy, and loaded with dairy-free white chocolate chips. The surprise cream cheese filling makes every bite even more indulgent.

Print

This recipe is perfect for beginners because it requires simple ingredients, no special equipment, and comes together in just 30 minutes. If you’re new to vegan baking, these cookies are an excellent place to start. Plus, you’ll learn useful techniques like making a flaxseed egg and achieving the perfect cookie dough texture.

Let’s get started on baking these irresistible, plant-based red velvet cookies!

Ingredients and Preparation

Before you begin, make sure to measure and prepare all your ingredients. This will make the process smoother and prevent mistakes.

For the Cookies

• 2 tbsp ground flaxseed + 6 tbsp water (acts as an egg substitute)
• 100g dairy-free butter (softened; helps create a chewy texture)
• Drop of red food gel (for the classic red velvet color; gel works better than liquid food coloring)
• 250g all-purpose/plain flour (provides structure)
• 150g caster sugar (adds sweetness and lightness)
• 1 tsp vanilla extract (enhances the overall flavor)
• 35g cocoa powder (gives the cookies their signature hint of chocolate)
• ½ tsp baking powder (helps with slight rising and soft texture)
• ¼ tsp bicarbonate of soda (enhances spread and texture)
• 80g dairy-free white chocolate chips/chunks (adds sweetness and creaminess in every bite)

For the Cream Cheese Filling

• 60g dairy-free cream cheese (creates a deliciously creamy center; brands like Violife work well)
• 50g caster sugar (sweetens the filling slightly)
• 40g all-purpose/plain flour (helps the filling maintain its shape while baking)

Ingredient Substitutions

• Flaxseed Substitute: If you don’t have flaxseed, use chia seeds in the same ratio.
• Butter Alternative: Coconut oil or another plant-based butter works well.
• Flour Options: Use a 1:1 gluten-free flour blend if needed.
• Chocolate Chips: Swap for dark chocolate chips if you prefer a richer taste.

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese Filling

1. In a small bowl, mix the dairy-free cream cheese, sugar, and flour.
2. Stir until you have a smooth, thick paste.
3. Transfer the filling to a piping bag (or use a spoon).
4. Set it aside while you make the cookie dough.

Step 2: Make the Cookie Dough

1. Preheat your oven to 180°C (fan-assisted) and line two baking trays with parchment paper.
2. In a small bowl, mix ground flaxseed with water. Let it sit for 5-10 minutes until it forms a thick, gel-like consistency.
3. In a mixing bowl, beat together the softened butter, red food gel, and flax mixture until smooth.
4. Add the flour, sugar, vanilla extract, cocoa powder, baking powder, and bicarbonate of soda. Mix until a soft cookie dough forms.
5. Fold in the white chocolate chips, ensuring they are evenly distributed.

Step 3: Assemble the Cookies

1. Divide the dough into 8 equal portions (about 80g each). If you prefer smaller cookies, adjust accordingly.
2. Flatten each piece slightly with your thumb.
3. Pipe or spoon a small amount of cream cheese filling into the center of each flattened dough piece.
4. Carefully fold the cookie dough over the filling, making sure it is fully sealed. This prevents the cream cheese from leaking during baking.
5. Roll each cookie into a smooth ball and place them on the lined baking trays.
6. Lightly press down the cookies using your hand or the back of a spoon.
7. (Optional) Add a few extra white chocolate chips on top for a bakery-style finish.

Step 4: Bake and Cool

1. Place the cookies in the middle rack of the oven and bake for 10-12 minutes.
2. Remove from the oven and let them cool completely on the tray for at least 30 minutes. This step is crucial because it allows the cream cheese filling to set properly.
3. Enjoy!

Beginner Tips and Notes

1. What if my dough is too dry?

• If your dough feels crumbly, add 1 tbsp of dairy-free milk at a time until it comes together.

2. My cookies spread too much—what went wrong?

• Make sure your butter is softened but not melted. Overly soft butter can cause excessive spreading.

3. How do I know the cookies are baked properly?

• The cookies should appear slightly firm around the edges but soft in the center. They will continue to set as they cool.

4. Can I make the dough ahead of time?

• Yes! Store the dough in the fridge for up to 24 hours before baking. If it’s too firm after chilling, let it sit at room temperature for 10-15 minutes before shaping.

5. What if I don’t have a piping bag for the filling?

• Simply use two small spoons to scoop and place the filling onto the dough.

Serving Suggestions

These cookies are rich and indulgent on their own, but you can elevate them even further with:

• A glass of almond or oat milk for a classic cookies-and-milk pairing.
• A drizzle of dairy-free melted chocolate for an extra indulgent touch.
• A scoop of vegan vanilla ice cream for a red velvet cookie ice cream sandwich.

Storage and Leftovers

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps well for up to a week in the fridge.
• Freezing: Freeze baked cookies for up to 2 months. Let them thaw at room temperature before enjoying.

If freezing the dough, shape it into balls and freeze on a tray. Once solid, transfer to a freezer-safe bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.

Conclusion

These vegan red velvet cookies are proof that plant-based baking can be just as delicious as traditional recipes. With their soft texture, rich cocoa flavor, and creamy filling, they are a guaranteed crowd-pleaser. Whether you’re making them for a special occasion or just as a treat for yourself, this recipe is easy enough for beginners and delivers bakery-quality results.

Now it’s your turn to bake these delicious cookies! If you try the recipe, let us know how it went. What was your favorite part? Did you make any fun variations? Share your experiences and tips in the comments below!

Happy baking