An alternative to those harsh red dyes for your baking
Beet root powder is the best natural food color for red velvet everything and this time Red Velvet Cookies take center stage.
All natural – no dye – and of course they are VEGAN!
Chewy on the inside, slightly crispy on the outside
What I love about these No Dye Red Velvet Cookies is that they stay true to their traditional “cocoa” like insides.
If you want an easy and delicious cookie, this recipe is for you!
You can have a dozen of these in less than 1 hour!
Although I would suggest to double the recipe below though because let’s face it, who bakes just 12 cookies?!
Scoop the cookie dough as usual but instead of baking them, pop the dough balls into the freezer and then you can have fresh baked cookies at midnight like me!
Simply thaw the frozen cookies on the sheet pan while the oven preheats and bake as usual!
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Substitutions & Notes for Success:
Of course if you do not have beet root powder or don’t want to buy it for whatever reason
You can go old school (which happens to actually be new school) and use the red dye.
The egg repacer I am using here is aquafaba.
Alternatively you can use flax meal 1 Tablespoon dissolved in 3 Tablespoons of hot water instead.
Additionally the white chocolate chips look really nice in this cookie, but I will say they are very sweet.
Maybe just a sprinkling on top would be better than adding the entire cup to the cookie dough.
I am using Earth Balance vegan butter for this recipe as I find it is the best.
If you have another vegan margarine it will be fine, but may spread slightly more so you will want to refrigerate your scooped dough before baking to prevent severe spreading.
- Vegan Butter 8 Tablespoons (113g)
- Light Brown Sugar ½ cup (100g)
- Vegan Sugar ½ cup (100g)
- Aquafaba 3 Tablespoons (90ml) *see notes
- Vanilla Extract 1 teaspoon (5ml)
- All Purpose Flour 1¾ cups MINUS 2 Tablespoons! (205g)
- 3 Tablespoons Beet Root Powder
- Baking Soda ½ teaspoon
- Baking Powder ¼ teaspoon
- Salt ½ teaspoon
- Vegan White Chocolate Chips 1 cup *optional
- Cream the vegan butter with both sugars with an electric mixer on medium - high speed until light and fluffy approx 2 minutes.
- Scrape the sides and bottom of the bowl to ensure an even mix, then add the vanilla extract and the aquafaba slowly as you continue to mix on low speed.
- Once it is incorporated whip on high speed for about 20 seconds to emulsify.
- Scrape the bowl again and then add the salt, baking powder & soda, the beet root powder and the flour.
- Mix well to incorporate and then add the vegan white chocolate chips.
- Mix to combine then using a 2ounce cookie scoop scoop dough onto a parchment lined sheet pan spaced 2" apart.
- Bake in a preheated 350°F oven for 10 minutes then turn the temperature down to 325°F for another 15minutes.
- Turn the oven off and let the cookies sit inside for 5 more minutes.
- Cool on a rack and then eat them!
Cookies will stay fresh for up to 10 days in an airtight container at room temperature.
You can freeze either the unbaked dough for up to 2 months in a freezer bag or the baked cookies for 1 month in an airtight container