Vegan Red Velvet Cookies
Indulge in the rich, vibrant allure of Vegan Red Velvet Cookies, a plant-based twist on the timeless classic! These cookies boast the perfect balance of cocoa-infused decadence and a subtle tang from apple cider vinegar, delivering the signature red velvet flavor in every bite. Crafted using vegan butter and an easy flaxseed “egg,” the recipe offers a moist, chewy texture that will captivate vegan and non-vegan palates alike. The touch of red food coloring gives these cookies their stunning hue, making them perfect for holidays, special occasions, or anytime you crave a sweet treat. With just 15 minutes of prep and a quick bake time, these delightful cookies are an effortless way to satisfy your dessert cravings! Serve them with a glass of almond milk or pair them with dairy-free cream cheese frosting for a truly indulgent experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegan butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 0.5 teaspoon apple cider vinegar
- 1 tablespoon red food coloring
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small bowl, combine the flaxseed meal and water. Stir well and set aside to thicken, creating a flax 'egg'.
In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the vegan butter, granulated sugar, and brown sugar together until light and fluffy.
Add the flax 'egg', vanilla extract, apple cider vinegar, and red food coloring to the creamed mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set and the centers appear slightly underbaked.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3178 mg | 138% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 186.4 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
