Red Velvet Vegan Cookies

These red velvet vegan cookies are soft, chewy, and feel a little fancy without being hard to make.

They have that classic red velvet vibe with a light cocoa flavor and just the right sweetness.

Perfect when you want something cozy but still special.

Why I Love This Recipe

I first made these cookies when I wanted a dessert that felt bakery-level but still simple and plant-based. Red velvet always feels like a treat, and turning it into a cookie just made sense. After a few test rounds, this version became my go-to.

They stay soft for days
The color is beautiful without being overpowering
No fancy equipment needed
Easy to make in one bowl
They feel special but still cozy

Servings & Time

Makes 12 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes

What You’ll Need

1 ½ cups all-purpose flour
2 tbsp cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
¼ cup brown sugar
⅓ cup neutral oil (vegetable or canola)
¼ cup unsweetened plant milk
1 tsp vanilla extract
1 tbsp red food coloring (vegan)
1 tsp apple cider vinegar

Tools You’ll Need

Large mixing bowl
Whisk
Spatula
Baking sheet
Parchment paper
Measuring cups and spoons

Recipe & Instructions

Step 1: Mix dry ingredients

In a large bowl, add 1 ½ cups all-purpose flour, 2 tbsp cocoa powder, ½ tsp baking soda, and ¼ tsp salt. Whisk until fully combined and evenly colored.

Step 2: Mix wet ingredients

In the same bowl, add ½ cup granulated sugar, ¼ cup brown sugar, ⅓ cup oil, ¼ cup plant milk, 1 tsp vanilla extract, 1 tbsp red food coloring, and 1 tsp apple cider vinegar. Stir until smooth and bright red.

Step 3: Form the dough

Stir everything together until a soft, thick red velvet cookie dough forms. Scrape down the sides to make sure no dry flour remains.

Step 4: Scoop the cookies

Scoop the dough into 12 equal portions and place them on a parchment-lined baking sheet, spacing them apart slightly.

Step 5: Bake

Bake at 350°F (175°C) for 10–12 minutes until the edges are set and the centers look soft.

Step 6: Cool and serve

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring.

Macros Information (Per Cookie)

Calories: ~160
Carbs: 22g
Fat: 7g
Protein: 2g

Why This Recipe Works (Quick Science)

The vinegar reacts with baking soda to help the cookies rise without eggs. Oil keeps the cookies soft instead of cakey. Cocoa powder balances the sweetness and deepens the red velvet flavor without overpowering it.

Common Mistakes

Overbaking, which makes the cookies dry
Using too much cocoa, which dulls the red color
Skipping the vinegar, which affects texture
Packing the flour too tightly

What to Serve With

A glass of cold plant milk
Vegan vanilla ice cream
Fresh berries
Hot coffee or tea

FAQ

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do these cookies spread a lot?
They spread slightly but stay thick and soft.

Can I freeze the dough?
Yes, freeze dough balls and bake straight from frozen, adding 1–2 minutes.

Final Thoughts

These red velvet vegan cookies are simple, cozy, and feel like a treat every time. They’re easy enough for any day but special enough to share. If you make them, I hope they bring a little joy to your kitchen and become one of your favorites too.