Red Velvet Chocolate Chip Cookies (Vegan!)

A stack of Vegan Red Velvet Chocolate Chip cookies on a linen cloth.

5 from 1 vote

Red Velvet Chocolate Chip Cookies (Vegan!)

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.

Prep Time30

Cook Time12

Total Time42

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 206kcal

Author: Megan Calipari

Cost: $5

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.

Notes

I love Ann Clark Red Gel Food Coloring.

Use natural cocoa powder, not Dutch-processed.

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!

Nutrition