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  • Writer's pictureMessy Vegan Baker

Day 6: Vegan Red Velvet Cookies

Updated: Dec 12, 2020

These soft, flavorful cookies are perfect for any holiday cookie platter. They have a fun festive color, and they’re simple to make! (Always a bonus when you’re crazy busy during this time of year.)

Original recipe from:






1/2 c vegan butter or coconut oil, room temperature

3/4 c packed brown sugar

1/4 c granulated sugar

1 vegan egg

1 tbsp non-diary milk, room temperature

2 tsp vanilla extract

1 tbsp red food coloring

1 1/2 c +

1 tbsp flour

1/4 c cocoa powder

1 tsp banking soda

1/4 tsp salt

1 c semi sweet chocolate chips


In a small bowl, make the vegan egg and set it aside so it has time to gel

In the bowl of a stand mixer, or a bowl if you don’t have a stand mixer, cream the vegan butter and sugar together until it’s light and smooth

Add in the vegan egg, and mix until it’s thoroughly combined

Add in the non-diary milk and food coloring and mix until everything is evenly distributed

Stop the mixer, add in the flour, baking powder, cocoa powder, and salt and mix on low speed until everything is just combined

Add in the chocolate chips, mix until they’re evenly distributed throughout the dough

Cover the bowl with plastic wrap and refrigerate for at least an hour or up to a day

Heat the oven to 350 degrees F

Scoop into tablespoon size balls, and place them on an uncreased baking sheet

Bake for 12 - 14 minutes or until the edges are slightly darker

Let them cool, and enjoy

If you want, you can sprinkle more chocolate chips on top of the cookies when they come out of the oven

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