- 100g (1/2 cup) – granulated sugar
- 150g (¾ cup) – light brown sugar, lightly packed
- 1 teaspoon – salt
- 110g (½ cup) – neutral oil, I used vegetable
- 80g (⅓ cup) – non-dairy milk, warm, I used soy
- 1 teaspoon – vanilla extract
- 2 teaspoons – gel red food coloring, I used Americolor, see notes
- 15g (2 tablespoons) – natural unsweetened cocoa powder, I used Hershey’s Natural Cocoa, see notes
- 250g (2 cups) – all-purpose flour, fluffed, spooned, and leveled
- ½ teaspoon – baking soda
- 180g (1 ¼ cup) – vegan white chocolate chips, I used the Great Value Organic White Baking Chips (from Walmart)
- Before starting, have all your ingredients measured out. This will make the process go by quickly and smoothly.
- First, in a medium bowl, combine the all-purpose flour, natural cocoa powder, baking soda, and salt. Set aside.
- In another medium-sized bowl, add in the granulated sugar, brown sugar, and neutral oil. Whisk until well combined.
- Next, add in the vanilla extract, warm non-dairy milk, (must be warm, or it won’t mix well), and whisk together until the sugar has dissolved.
- Then, add in the gel red food coloring, and whisk. You are looking for a bold red color. Continue to add if needed.
- To the bowl, add in the dry ingredients from earlier and with a rubber spatula, fold in the ingredients until there are no pockets of dry flour left. Then, fold in your vegan white chocolate chips.
- Cover the bowl and allow the cookie dough to rest in the fridge for 30 minutes, up to an hour. DO NOT SKIP THIS STEP. See notes
- When you are ready to bake, preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Remove the cookie dough from the fridge, and with a medium-sized cookie scoop, scoop the dough and place it on the prepared baking sheet. Allow 2 inches of space in between.
- Optionally, if you have white chocolate chips left over, you can add a couple to the top of the cookie dough before you bake.
- Bake for 13-15 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack to cool completely. Serve and enjoy!
- Measure your flour properly.
My recipes are 100% tested in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
- If you’re measuring by cups, avoid scooping the measuring cup directly into the flour.
This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
- How long do these vegan red velvet cookies last?
Store in an airtight container at room temperature for up to a week.
- Why do I have to chill the dough?
Allowing your cookie dough to rest gives the flour time to hydrate. When the flour is hydrated it helps contain the spread of the cookies so that you nice set edge and a soft chewy center. Additionally, allowing your cookie dough to chill gives it a better flavor profile. So the longer it has time to rest, the better the flavor.
- Can I freeze these cookies?
Yes! Freeze the pre-scooped cookie dough on a baking sheet, once frozen transfer to an airtight container and freeze for up to 6 weeks. The frozen cookie dough can go straight from the freezer to the oven, just add 2-3 minutes to the cooking time.
- Do I have to use red food coloring?
For this recipe, yes because it is red velvet. However, you can skip it, it’ll just look like a chocolate cookie.
- Can I make this gluten-free?
I have not tested this using gluten-free flour, but for a cookie recipe like this, I think a 1-to-1 all-purpose gluten-free flour will work!
- Gel Food Coloring. I prefer to use gel over liquid food coloring because it’s way more concentrated and doesn’t add any extra liquid to your cookie dough. I used the Wilton brand, it’s vegan-friendly!
- Use natural cocoa powder. Thankfully, natural cocoa powder is what you usually see in grocery stores (a.k.a. Hershey’s). However, please do not confuse this with hot cocoa powder, THEY ARE NOT THE SAME! Anyway, not only does it give this cookie flavor, but it works best with food coloring. Also, do not use Dutch-processed, as it will be too dark for this recipe, and the color will not come through.
- No white chocolate chips? No problem! Just replace it with regular chocolate chips. It’ll still taste amazing!
Keywords: vegan, vegan cookies, vegan baking, vegan red velvet cookies, red velvet, red velvet cookies, valentine's day, vegan recipes, dessert, vegan dessert