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1 Bowl Vegan Red Velvet Chocolate Chip Cookies

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


Units Scale


  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
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