| | | |

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

1 Bowl Vegan Red Velvet Chocolate Chip Cookies


  • Author: Gabrielle
  • Total Time: 15 minutes
  • Yield: 6-8 cookies 1x

Ingredients

Units Scale

Instructions

  1. 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)
  2. Whisk in room temp non-dairy milk and vanilla, red food coloring, until all sugar has dissolved and the batter is smooth.
  3. 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.
  4. Cover and chill the dough in the fridge for 2hrs or more, best overnight.
  5. Preheat oven to 350°F (180°C).
  6. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
  7. 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

 

 

 

 

 

 

 

 

Similar Posts

2 Comments

  1. 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.

  2. 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?

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.