1 Bowl Vegan Red Velvet Chocolate Chip Cookies
Hello & Happy Tuesday!!
As a Georgia native, there is something about red velvet cake that just always draws me in. This flavor is iconic in my hometown and it can always be found year round at the local market and even fine dining restaurants. That being said, this year we explored a new 1 bowl Red Velvet Cake and I just knew…
We had to try a 1 Bowl Vegan Red Velvet Cookie!
What’s fab about these cookies? Everything! It requires just 1 bow, no beating of butter or sugar, features notes of cocoa, packed with vegan white chocolate chips, can easily be made in bulk, doesn’t require even a flax egg, and perfect for any season!
Why this recipe is great:
Quick
Easy
Affordable
Notes of cocoa
Packed with vegan white chocolate
Perfect for any season!
Can easily be made in bulk
1 Bowl Vegan Red Velvet Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 6-8 cookies 1x
Ingredients
- 1/2 cup white sugar
- 3/4 cup light brown sugar
- 2 tsp red food coloring
- 1/2 cup refined coconut oil
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups, sifted
- 1 teaspoon salt
- 2tbsp cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup vegan white chocolate chips
Instructions
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted refined coconut oil until combined.(make sure it’s refined, the other varieties won’t work)
- Whisk in room temp non-dairy milk and vanilla, red food coloring, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. Fold in 1/2 the white chocolate chips leaving the rest to place on top of the cookies post bake.
- Cover and chill the dough in the fridge for 2hrs or more, best overnight.
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
- Bake for 10-13 minutes or until the edges just begin to brown. remove from heat and place the remaining white chocolate chips on top. Allow to cool for 10-15, then place on a cooling rack to fully cool.
- Prep Time: 5 mins
- Cook Time: 10 mins
I seem to be missing the direction for the coconut oil. I see it in the ingredients list but not in the instructions. Please advise. Thanks so much.
I tried making these but subbed in butter for the oil. The cookies’ flavour was delicious, but it spread into a crispy/very thin texture. I’m assuming it was the butter. Is there anything else to sub in place of coconut oil? Or any addition we can put in to prevent it from spreading, such as, maybe cornstarch?