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No Egg Cream Cheese Stuffed Red Velvet Cookies (Vegan!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 10
  • Chilling Time: 30
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 9 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Soft and rich naturally vegan red velvet cookies that are stuffed with a decadent and tangy cream cheese filling for the ultimate holiday cookie! Tastes like a slice of red velvet cake in cookie form!

Ingredients

Scale

Red Velvet Cookie Dough:

  • 1 3/4 cup (230 g) all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (113 g) vegan butter, room temperature
  • 1/2 cup (100 g) organic granulated sugar
  • 1/2 cup (100 g) light brown sugar
  • 1/3 cup (85 g) dairy free yogurt or vegan sour cream, room temperature
  • 1 tsp vanilla extract
  • 2 tsp vegan red food coloring gel (I like Nomeca)*
  • 1/2 cup (100 g) organic granulated sugar, for rolling

Cream Cheese Filling:

  • 1/2 cup (113 g) vegan cream cheese
  • 2 cups (240 g) powdered sugar
  • 1 tbsp all purpose flour or gluten free 1:1 baking flour
  • 1 tsp vanilla extract

Instructions

  1. Prep: Measure out all ingredients. Line two baking sheets with parchment paper. Set aside.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt.
  3. Make the dough: In a large bowl with a hand mixer or in the bowl of a stand mixer with paddle attachment, cream together the vegan butter and sugars until fluffy, about 3 minutes. Add in the dairy free yogurt, vanilla extract, and vegan red food coloring. Mix until everything is combined, and the food coloring is evenly distributed. Add in the flour mixture, and use a silicone spatula to fold the flour into the wet ingredients until evenly distributed.
  4. Chill: Cover the cookie dough bowl, and place in the fridge to chill for 30 minutes. Meanwhile, prepare the cream cheese filling.
  5. Prepare the cream cheese filling: In a medium bowl, use a hand mixer to cream together the cream cheese, powdered sugar, all purpose flour, and vanilla extract until combined. Use a tablespoon measurement, and spoon about 1 tablespoon of the mixture onto one of the prepared baking sheets. The mixture will be very soupy, don’t worry. Once tablespoon dollops of the cream cheese filling have filled the baking sheet, place the baking sheet into the freezer to chill for 30 minutes.
  6. While the cookie dough and filling are chilling: Preheat the oven to 350F.
  7. Shape the cookies: Remove the cookie dough from the fridge, as well as the cream cheese filling from the freezer. I recommend removing the parchment of the cream cheese filling from the baking sheet, and relining it with a new piece so that you can put the cookies on top.
    1. Use a medium cookie scoop (about 1.5 tbsp) or tablespoon measurement, and scoop one cookie dough. Press a cavity into the center of the dough ball and place a cream cheese filling ball in the middle.
    2. Scoop another cookie dough and create another cavity. Place the cavity side of the cookie dough ball down on top of the cream cheese filling, and seal the edges of the cookie.
    3. Roll between your palms to round the cookie dough ball, then roll in the extra granulated sugar. Place onto the baking sheet, and repeat for the remaining cookies.
  8. Bake: Place the baking sheets into the oven to bake for 12-15 minutes or until the edges are set and the tops are puffy. Remove from the oven.
  9. Cool and serve! Allow the cookies to fully cool (about 15 minutes) before serving so that the cream cheese sets. They’re even better from the fridge! Store in an airtight container and in the fridge for up to 4 days, or in the freezer for up to 3 months.

Notes

Gluten free: I recommend using King Arthur Measure for Measure baking flour. You can use the gram measurements or the US cup measurements, but I always recommend gram/metric for the most accurate bake.

Vegan butter: These taste best with Miyoko’s vegan butter.

Organic sugar: I recommend organic sugar (specifically Florida Crystals) because it’s not only high quality, but it’s also certified vegan (not all sugars are vegan).

Vegan sour cream: Forage Project is my favorite vegan sour cream. You can also swap in dairy free yogurt if you can’t find it!

Red food coloring: Nomeca is my preferred vegan red food coloring. I would NOT recommend using beet powder.

Vegan cream cheese: Tofutti, Kite Hill, and Miyoko’s cream cheese are all great here.

Find it online: https://thebananadiaries.com/vegan-cream-cheese-stuffed-red-velvet-cookies/