These Red Velvet Chocolate Chip Cookies are super chewy, packed with chocolate chips, and are undetectably vegan! These are perfect for the red velvet lover in your life.
I love creating cookie recipes! They are easy for you to make, and the flavor combinations are truly endless. I have a cookie recipe for every flavor preference, here on Earthly Provisions, from Orange Cardamom Cookies to Vegan Gluten-Free Chocolate Crinkle Cookies. And plenty of classics like Vegan Peanut Butter Chocolate Chip Cookies.
Today, I am sharing a recipe dedicated to all of the red velvet lovers: Red Velvet Chocolate Chip Cookies! These cookies are simple to make, bake up super chewy, and are the fastest way to satisfy your red velvet craving! So, let's make them.
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Why You'll Love This Recipe
- This recipe is simple to make and utilizes basic ingredients.
- And, you do not need to chill the dough!
- These Red Velvet Chocolate Chip Cookies are completely vegan and dairy-free, so anyone can enjoy them.
- They are soft, chewy, and packed with chocolate chips.
- And most importantly, they are absolutely delicious!
Ingredients
Vegan Butter: I used Country Crock Plant Butter Sticks for this recipe. They taste great and are easily accessible.
Vegan Red Gel Rood Coloring: My favorite brand is Ann Clark. It is what I use for my Vegan Red Velvet Cake and my Vegan Red Velvet Cupcakes.
Flour: Regular all-purpose flour, here. I always recommend King Arthur Brand.
Cocoa Powder: Use natural cocoa powder for this recipe, not Dutch processed. I recommend Ghirardelli cocoa powder.
Chocolate Chips: I used vegan milk chocolate chips for these red velvet cookies, but you can use semi-sweet or dark chocolate chips or even white chocolate chips if you prefer!
Instructions
Step 1. In a large mixing bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter and brown sugar until light and fluffy.
Step 2. Then, add the non-dairy milk, vanilla extract and red gel food coloring.
Mix on low until well combined.
Step 3. Add flour, cocoa powder, baking soda, and salt and mix on low until combined.
Then, add the chocolate chips and mix until distributed.
Step 4. Use a three-tablespoon scoop to portion cookie dough balls onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
Then, bake in a 350°F oven for 12-14 minutes. Allow the cookies to cool slightly before enjoying!
Recipe FAQs
Place the cookies into an airtight container and store them at room temperature for up to 3 days.
Or place them in the freezer for up to a month.
Gently touch the edge of a cookie with a finger. It should feel set and not soft or giggly.
Yes! Baking on parchment paper stops cookies from sticking, and it also makes them spread just a little less.
Top Recipe Tips
Scrape the bowl down using a rubber spatula a few times at each step of the mixing process. This ensures the cookie dough is thoroughly mixed and you won't have any pockets that spread differently!
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📖 Recipe
Red Velvet Chocolate Chip Cookies (Vegan!)
Equipment
- 1 Mixing Bowl
- 1 Hand Mixer or Stand Mixer with paddle attachment
- 1 Spatula
- 1 Baking Sheet
- 1 3 Tablespoon Cookie Scoop
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter, room temperature
- 1 Cup Light Brown Sugar, tightly packed
- ¼ Cup Non-Dairy Milk
- 1 tsp Vanilla Extract
- ¾ teaspoon Vegan Red Gel Food Coloring See note!
- 1 ¾ Cup All Purpose Flour
- 3 tablespoon Natural Cocoa Powder See note!
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
- ¾ Cup Milk Chocolate or Semi-Sweet Chocolate Chips I used Enjoy Life brand
Instructions
- Preheat oven to 350*F. Line a baking sheet with parchment paper.
- In a large bowl, using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the vegan butter and brown sugar on medium speed until light and fluffy.8 tablespoon Vegan Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed
- Add the non-dairy milk, vanilla extract and red gel food coloring. Mix on low until combined.¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract, ¾ teaspoon Vegan Red Gel Food Coloring
- Add the flour, cocoa powder, baking soda, and salt. Mix on low until combined. Then, add the chocolate chips and stir to distribute.1 ¾ Cup All Purpose Flour, 3 tablespoon Natural Cocoa Powder, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¾ Cup Milk Chocolate or Semi-Sweet Chocolate Chips
- Use a 3-tablespoon scoop to scoop cookie dough balls onto a parchement-lined baking sheet, leaving at least 3 inches of space between each cookie dough ball.
- Bake the cookies in a 350* F oven for 12-14 minutes, turning the pan halfway through baking. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
- Repeat with remaining dough.
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