Vegan Red Velvet Cookies (Gluten-Free) (Edit recipe)

Thick bakery-style gluten-free and vegan red velvet cookies that practically melt in your mouth. This easy one-bowl cookie recipe is full of classic tangy red velvet flavor paired with both dark chocolate and white chocolate chips.

10 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	313
Fat:	19 g
Carbohydrates:	33 g
Protein:	3 g
Cholesterol:	15 g
Sodium:	242 mg
Fiber:	2 g
Sugars:	16 g
Calculated per serving.

by Caked By Katie

View original recipe

Serves: 16

Ingredients

0.5 cup Salted Butter, vegan
0.5 cup Brown Sugar
0.5 cup Granulated White Sugar
1 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
1 tsp Vanilla Extract
2 - 3 tsp Red Food Coloring (India Tree), see recipe notes
1.5 cups Primal Palate Gluten-free All-Purpose Flour
2 Tbsp Cocoa Powder
1 tsp Sea Salt
0.5 tsp Baking Soda
1 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
1 cup Pascha Organic Vegan White Baking Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the flax egg by combining the ground flax seed and warm water. Set aside for 5 minutes to gel.
Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar and mix until smooth.
Add in the flax egg, vanilla extract, and red food color and mix until fully combined.
Add in the flour, cocoa powder, baking soda, and salt and mix until a dough forms.
Gently fold in the dark chocolate chips and white chocolate chips until just combined.
With a large 3-tablespoon cookie scoop, scoop the dough on the prepared cookie sheets and bake for approximately 10-12 minutes or until the edges are just set and the center appears underbaked.
Remove from the oven and allow the cookies to fully cool on the cookie sheet. Enjoy!
Store leftover cookies in an airtight container at room temperature for up to 5 days or frozen for up to 6 months.

Notes

Depending on the type of red food color, the cookies will need 1-3 teaspoons. Start with 1 teaspoon, mix, and depending on the color you desire, add more as needed one teaspoon at a time.