Chewy Red Velvet Cookies

Switch up your typical cookie recipe and bake these rich and chewy red velvet cookies this holiday season. There's nothing like a classic red velvet cookie to get you in the mood for Christmas. This season is all about baking cookies and this one is a holiday staple! Follow the recipe below for softest gluten and dairy-free red velvet delights!

NOTES

  • White chocolate: I used Enjoy Life's dairy-free white chocolate chips because of the quality and taste. These are available at Healthy Planet.
  • Red food colouring: For this recipe, 1 tbsp is the required amount however if you feel like your batter is not red enough, feel free to add more.
  • Once the cookies are finished baking and you remove them from the oven, they will still feel fairly soft and you might think they aren't ready. I promise you they are. Once you let the cookies cool for about 5 minutes, you're giving them the opportunity to set and harden. This will give you the perfect soft and chewy cookie.

 

CHEWY RED VELVET COOKIES

The holiday season is for baking cookies and this is the perfect recipe to follow for a soft and chewy red velvet cookie. Recreate these delights at home and put it to the test!

 Prep Time: 10 min   Bake Time: 11-13 min    Total Time: 21-23 min

 

INGREDIENTS

1 1/2 cup gluten-free flour with xantham gum (I used Bob's Red Mill)
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted Becel plant-based vegan butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 tbsp almond milk or any other plant-based milk
2 tsp vanilla extract
1 tbsp red food colouring
1 cup Enjoy Life dairy-free white chocolate chips

             

INSTRUCTIONS

  1. Preheat the oven tp 350 degrees.
  2. In a stand mixer, beat vegan butter until fluffy, for about 3-5 minutes.
  3. Add the brown sugar and sugar to the butter and beat until creamy. Scrape down the sides to make sure everything gets mixed together.
  4. Add in the egg, almond milk, and vanilla extract and mix until fully combined.
  5. Add gluten-free red food colouring and mix until fully combined.
  6. In a separate medium-sized bowl add gluten-free flour, salt, cocoa powder and baking soda and whisk together until combined.
  7. Add the dry ingredients to the wet ingredients and mix together.
  8. Add dairy-free white chocolate chips and mix until they are fully incorporated throughout the cookie dough.
  9. Line two large cookie sheets with parchment paper. Scoop a tablespoon of the cookie dough using a spoon or a cookie scoop, and place onto the parchment paper. Bake for 11-13 minutes.
  10. Once the cookies are done, remove from the oven and let them cool for 5-10 minutes. This will give the cookies some time to set and harden. Enjoy with your favourite glass of plant-based milk.
    Back to blog