Vegan Red Velvet Cookies (Gluten-Free)
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.
PREP TIME
10 minutes
COOK TIME
12 minutes
INGREDIENTS
12
Serves: 16
Ingredients
- 0.5 cup0.5 cup0.5 cup Salted Butter, vegan
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 0.5 cup0.5 cup0.5 cup Granulated White Sugar
- 111 Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water)
- 1 tsp1 tsp1 tsp Vanilla Extract
- 2 - 3 tsp2 - 3 tsp2 - 3 tsp Red Food Coloring (India Tree), see recipe notes
- 1.5 cups1.5 cups1.5 cups Gluten-free All-Purpose Flour - Primal Palate
- 2 Tbsp2 Tbsp2 Tbsp Cocoa Powder
- 1 tsp1 tsp1 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 1 cup1 cup1 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
- 1 cup1 cup1 cup Pascha Organic Vegan White Baking Chips
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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.
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About This Recipe
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Coconut Free Cookies Desserts Egg Free FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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