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!
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.