Red Velvet Cookies with White Chocolate Chips (Vegan!)
These soft, chewy, and slightly tangy rich red velvet cookies are speckled with vegan white chocolate chips, and are naturally dairy free and eggless! Super easy to make and like eating a slice of red velvet cake in cookie form! You are just going to love these red velvet white chocolate chip cookies! They’re perfect for any holiday cookie exchange or as Christmas cookies for Santa!
Why you’ll love this easy red velvet cookie recipe:
These slightly tangy, rich, decadent, and chewy red velvet cookies are the perfect twist on the favorite red velvet cake. With just a hint of cocoa complemented by sweet white chocolate chips, this red velvet cookie recipe is for all eaters: vegan or not!
Yes, these are vegan red velvet cookies! But you’d honestly never know that they’re dairy free, eggless, and even use a vegan food coloring. Trust me, absolutely everyone will love these vegan Christmas cookies. They’re perfect for cookie exchanges, cookie box gifts, or even as a treat for Santa Claus!
What is the difference between chocolate and red velvet?
If you haven’t had red velvet before, you might be wondering what the difference between chocolate and red velvet is. Both contain cocoa powder, but the red velvet is just the slightest hint of cocoa powder, along with a lovely velvety tang to complement the sweetness.
Usually, red velvet cookies are paired with a cream cheese frosting, but I thought they looked wonderful (and tasted amazing too!) with dairy free white chocolate chips. Like a chocolate chip cookie, but make it red velvet!
- Flour: I used all purpose flour, but you can also swap in gluten free 1:1 baking flour if needed! I recommend Bob’s Red Mill in the blue bag.
- Cocoa powder: Or cacao powder if you can’t find cocoa powder. There is a difference between the two when baking, but since we’re using just a smidgen for flavoring, it shouldn’t affect the red velvet cookie recipe much!
- Cream of tartar: This sounds like such a weird ingredient to add to your cookie dough if you’re not making snickerdoodle cookies, but honestly, it so makes the red velvet texture.
- Dairy free yogurt: This helps create a bit of a tang to the cookies as well. I recommend using Forager Project cashewmilk yogurt, but any dairy free yogurt that’s like regular yogurt (and NOT Greek yogurt) will work well!
- Vegan butter: I recommend Miyoko’s vegan butter here.
- Granulated & brown sugar: The mixture of the two will help yield a fluffy and chewy texture in your vegan red velvet cookies!
- Vegan red food coloring: I recommend using Nomeca red food coloring, but there are other brands as well. You could also use beet powder!
- Vegan white chocolate chips: My favorite brand is Pascha Chocolate. They’re completely vegan, dairy free, certified organic, and really do use Fair Trade practices.
How to make vegan red velvet cookies with white chocolate chips from scratch (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s a quick overview on how to make these simple red velvet cookies with white chocolate chips:
- Whisk together the dry ingredients
This is the flour, cocoa powder, cream of tartar, baking powder, and baking soda. It’s important to whisk everything together to make sure the leavening agents are evenly distributed throughout the flour mixture!
- Cream together the wet ingredients.
Next, you’ll use either a hand mixer or a stand mixer with a paddle attachment, and cream together the vegan butter and sugars until light and fluffy. Then add in the dairy free yogurt and vegan red food coloring until combined.
- Fold the flour mixture into the wet mixture.
Use a silicone spatula to fold together the dry ingredients into the wet. Be careful not to over mix! I stop right before the flour is completely mixed into the wet ingredients, then I’ll add in the vegan white chocolate chips.
- Fold in the white chocolate chips.
Once you’ve folded in the vegan white chocolate chips, you’ll chill the dough for at least 30 minutes. This will help the cookies not spread as much!
- Bake the cookies!
Scoop the cookies onto your baking sheet, and bake!
Pro Red Velvet Cookie Tips:
Using an oil based vegan red food coloring will make these cookies feel “greasy” and not a great texture. I accidentally did this in my first test batch, and I was so bummed! You can also use beet powder instead!
I’ve tried a few other brands of just vegan white chocolate, and Pascha is by far the best!
My cookie scoop is about 1.5 tbsp of dough. You can also use a small scoop, or a large scoop, but keep in mind that the baking time will change slightly.
This will help your red velvet cookies not spread as much! Using a darker baking sheet will also help as well!
Patience is everything- 30 minutes of chilling the red velvet cookie dough in the fridge will help your cookies not spread as much!
You’re just going to absolutely love these easy and secretly vegan red velvet cookies! They’re just like a slice of red velvet cake in cookie form. And be sure to check out all of our other vegan Christmas cookies for more yummy treats!
More vegan Christmas cookies:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
These soft, chewy, and slightly tangy rich red velvet cookies are speckled with vegan white chocolate chips, and are naturally dairy free and eggless! Super easy to make and like eating a slice of red velvet cake in cookie form!
- 113 grams vegan butter, room temperature
- 100 grams granulated sugar
- 80 grams brown sugar
- 85 grams unsweetened dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 1 tsp vegan red food coloring
- 170 grams all purpose flour or gluten free 1:1 baking flour, sifted and spoon & leveled
- 1 tbsp cocoa powder
- 1 tsp cream of tartar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 170 grams vegan whitechocolate chips*
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- In a large bowl, add in vegan butter, granulated sugar, and brown sugar,and use a hand mixer to cream for 3-5 minutes, until light and fluffy. Then add in the dairy free yogurt, vanilla, and red food coloring. Use a hand mixer to cream together the wet ingredients together until completely combined.
- Sift in the flour, cocoa powder, cream of tartar, baking powder, baking soda, and sea salt. Use a rubber spatula to fold together. You should have a thick and consistent dough.
- Fold in vegan white chocolate chips. Chill the dough for 30 minutes.
- Using a cookie scoop, and roll about 1.5 tablespoons of dough per cookie for regular sized cookies, or 3 tablespoons of dough for large cookies onto the sheet.
- Place into oven and bake for 10-12 minutes (my oven, I bake them exactly 11 minutes each time for large cookies) or until the edges are a slightly darker red and are “set.” The middles shouldn’t be dough-y looking, but if they’re still soft, that’s perfectly fine.
- Remove from the oven and let cool for 10 minutes. This allows the cookies to firm up to hold together.
- Sprinkle with extra white chocolate chips and enjoy! Store these cookies at room temperature in an airtight container for up to 4 days, a week in the fridge, or a month in the freezer.
Vegan white chocolate chips: I used Pascha Chocolate’s vegan white chocolate chips- they’re amazing!
Keywords: red velvet cookies, red velvet white chocolate chip cookies, vegan red velvet cookies