Red Velvet Cookies
Ingredients
- 8 Tbs Vegan Butter 113g
- ½ cup Light Brown Sugar 100g
- ½ cup Vegan Sugar 100g
- 3 Tbs Aquafaba 90ml *see notes
- 1 teaspoon Vanilla Extract 5ml
- All Purpose Flour 1 cup + 10Tbs 205g
- 3 Tbs Beet Root Powder 30g
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Vegan White Chocolate Chips
Instructions
- Cream the vegan butter with both sugars with an electric mixer on medium - high speed until light & fluffy approx 3 minutes.
- Scrape the sides & bottom of the bowl to ensure an even mix, then add the vanilla extract & the aquafaba slowly as you continue to mix on low speed.
- Once it is incorporated whip on high speed for about 10 seconds to emulsify.
- Add the salt, baking powder & soda, the beet root powder & the flour.
- Mix well to incorporate then add the vegan white chocolate chips.
- 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 300°F for another 10-12 minutes.
- Turn the oven off and let the cookies sit inside for 5 more minutes.
Video
Notes
Substitutions & Notes for Success:
Gluten Free flour works great here!
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 replacer I am using here is aquafaba.
Alternatively you can use flax meal 1 Tablespoon dissolved in 3 Tablespoons of hot water instead.
Or any egg replacer of your choice equivalent to 1 egg 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. Storage 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
You can go old school (which happens to actually be new school) and use the red dye. The egg replacer I am using here is aquafaba.
Alternatively you can use flax meal 1 Tablespoon dissolved in 3 Tablespoons of hot water instead.
Or any egg replacer of your choice equivalent to 1 egg 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. Storage 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
Tried this recipe?Let us know how it was!