Vegan Red Velvet Cookies – Serene Trail

Soft and chewy vegan Red Velvet cookies topped with luscious cream cheese frosting are the perfect dessert! They are buttery, slightly chocolatey, tangy and deliciously sweet. Easily prepare these cute treats for the holidays or just because!

These cookies are like southern red velvet cake, but in cookie form!

Red velvet is a pretty unique and irresistible flavor! The rich sweetness is accompanied by hints of flavors of cocoa, salt, butter and spiciness. Irresistible!

The deep red color comes from a combination of cocoa powder and vegan red food coloring.

They have the same flavors as the original cake, but their texture is not cake-like. They are thick, dense, almost melting and soft. Yum!

Display these beauties for Valentine’s Day, Christmas, parties, cookie exchanges or gifts! They’re just as pretty as Crumbl Cookies, but vegan!

Stacked red velvet cookies.Stacked red velvet cookies.

Take them over the top by adding an incredible Vegan Cream Cheese Frosting!

Reasons to love this recipe

  • Easy to do
  • Simple Ingredients
  • Dairy-free, egg-free
  • No need to chill the dough

Ingredients and Substitutions

Labeled red velvet cookies.Labeled red velvet cookies.
  • Egg substitute – I highly recommend egg substitutes such as Bob’s Red Mill to hold the dough together. It is an excellent substitute for eggs in baking. Flax meal or chia seeds can also work.
  • Vegetable Milk – Any type of plant-based milk will work, such as oat, soy, etc.
  • Vegan Butter – Use your favorite salted vegan butter. If it is unsalted, add an additional ¼ teaspoon of salt to the recipe. I prefer Country Crock sticks here.
  • Sugar – Organic light brown sugar adds deep sweetness as well as a chewy texture.
  • Vanilla – Use pure vanilla extract to add a lovely warm flavor.
  • Red food coloring – There are several vegan red food colors you can use. I feel the gel is more vibrant and I like the one made by Ann Clark. Beet root powder can also be used, but it gives more of a purple-brown color.
  • Vinegar – A simple splash of white vinegar adds a delicious tang.
  • Flour – All-purpose flour is used for the majority of these cookies.
  • Cocoa powder – Unsweetened cocoa powder is best here. If yours is sweet, your cookies will be just a little sweeter. I do not recommend Dutch processed cocoa because it can produce brown cookies.
  • Cornstarch -I love adding cornstarch to my cookies for a thick, chewy, chewy texture. You can leave it out if you don’t have it.
  • Baking soda – Helps them to ventilate and spread.
  • Salt – This balances while enhancing the flavors nicely.
  • Vegan Cream Cheese – Use your favorite for icing. I like Miyokos, Kite Hill and Trader Joe’s.
  • Powdered sugar – Also used in icing, you can be sure that organic powdered sugar is vegan.
Sprinkle over cookies.Sprinkle over cookies.

How to Make Vegan Red Velvet Cookies

Here are some quick visual steps. Find the complete recipe with exact measurements on the recipe card below.

Place the cream cheese and butter on the counter to soften.

Preheat the oven and line two baking sheets with parchment paper.

Prepare the egg substitute and set aside. In a medium bowl, combine dry ingredients.

Cream together the butter and brown sugar, then stir in the wet ingredients. Now is a good time to see if you want to add more red color.

Next, gently mix the dry ingredients.

First set of steps for the red cookies.First set of steps for the red cookies.

Roll the dough into balls and place them 2 inches apart on the baking sheets.

Cook them until the edges look firm but the center is still soft and puffy. Try not to overcook them!

Tap the sheet on the counter or press it with a spoon if you don’t want puffy cookies. They will slightly resemble crinkled cookies.

Prepare the frosting and place it in the refrigerator for now. Frost the cookies once they have cooled completely.

Second set of steps for cookies.Second set of steps for cookies.

I like to crush a cookie with my hand and sprinkle the crumbles over the frosted cookies.

Ideas for recipe variations

  • Stir ½ cup vegan chocolate chips, vegan white chocolate, or nuts like walnuts into the batter.
  • Roll the cookie dough balls in cane sugar before putting them in the oven.
  • Melt the vegan chocolate and pour it over the baked cookies.
  • Add cookies on top of frosted cookies for red velvet cookie sandwiches!


If the cookies are frosted, store them in the refrigerator for 4 days or in the freezer for 3 months in an airtight container. If they are not frosted, store them in an airtight container at room temperature for 4 days.

Frequently asked questions

Is red food coloring vegan?

Many are not because they use beetles for coloring and test on animals. There are, however; a few brands to choose from like McCormick and Anne’s. You can learn more about red food coloring on my Halloween candy article.

What does red velvet taste like?

Red velvet has a rich, deep sweetness with notes of butter, salt and chocolate. It pairs perfectly with cream cheese frosting and many people like to sprinkle chopped nuts on top.

Cookies stacked with bite.Cookies stacked with bite.

More Vegan Cookies

Red Velvet Vegan Cookies Pinterest Pin.Red Velvet Vegan Cookies Pinterest Pin.

I hope you like this recipe! Please consider leaving a star rating and commenting below. You can receive my latest recipes straight to your inbox. Click here to sign up for my mailing list!

Close-up view of vegan red velvet cookies.Close-up view of vegan red velvet cookies.

Vegan Red Velvet Cookies

Soft and chewy vegan Red Velvet cookies topped with luscious cream cheese frosting are the perfect dessert! They are buttery, slightly chocolatey, tangy and deliciously sweet. Easily prepare these cute treats for the holidays or just because!

To print

Course: Dessert

Kitchen: American

Preparation time: ten minutes

Cooking time: ten minutes

Total time: 20 minutes

Servings: 20

Calories: 190kilocalories


  • Take the cream cheese and butter out of the refrigerator so they start to soften. Line two baking sheets with parchment paper. Place an oven rack in the center and preheat it to 350°F.

  • Prepare the egg substitute by mixing it with the vegetable milk until it no longer forms lumps.

  • Mix flour, cocoa powder, baking soda and salt in a medium bowl.

  • Cream together butter and brown sugar in a large bowl until light and fluffy. Use a blender or a fork to do this.

  • Add the egg replacer, vanilla, red color and white vinegar to the large bowl. Beat them until completely combined. Check the color to see if you need to add more at this point.

  • Add the flour mixture to the large bowl. Gently fold the ingredients with a spoon until all the dry bits are incorporated into the cookie dough.

  • Roll the dough into 1.5 tablespoon balls. Place them 2 inches apart. Bake them for 9 to 11 minutes until the edges look firm but the center is still soft and puffy. Try not to overcook them as they will continue to set once removed from the oven.

  • Tap the cookie sheet on the counter to help the cookies flatten or press them down a little with a spoon if you want a flatter cookie. Let them cool for 10 minutes on the pan then transfer them to a rack to cool completely.

  • While the cookies are baking or cooling, prepare the frosting. Mix the butter and cream cheese with a blender. Then add the powdered sugar little by little. Place it in the refrigerator to cool while you wait for the cookies to cool.

  • Frost the cookies and enjoy! You can also decorate them with some crushed cookie crumbs.



  • Be sure to measure your flour by pouring it into the measuring cup and then scraping the top. Do not remove it or press it down as this will add up to too much flour.
  • You can use a fork to cream the ingredients together, but I find a blender makes things much easier!
  • I prefer to use parchment paper for cookies because it allows them to spread more than non-stick mats.
  • Vegan cream cheese frosting is optional. You can read more about it and even bookmark the recipe for later. Vegan Cream Cheese Frosting
  • The frosting holds its shape better once cooled. You can also aAdd a teaspoon of cornstarch for a firmer consistency.
  • Store iced cookies in the refrigerator.


Portion: 1 biscuit | Calories: 190kilocalories | Carbohydrates: 24.2g | Protein: 1.4g | Fat: 9.8g | Saturated fat: 4.4g | Sodium: 191mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 16.1g | Calcium: 19mg | Iron: 1mg

Nutrition information is estimated and may vary depending on brands and measurements used.

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