Red Velvet Cake Cookies (Vegan, Gluten-Free)

With Valentine’s Day around the corner, of course I had to give you a little something to celebrate.  Enter:  Red Velvet Cake Cookies.  

The word “Cake” in the title is purposeful, as these are like a cross between a cookie and a cupcake.  They are soft and have a moist, tender crumb all the while being vegan and gluten-free.  My daughter loves them, and loves to lick the bowl, which I allow because there is no egg to worry about!

These freeze quite well, but be aware that the powdered sugar will absorb a bit.  They still taste delicious, just not quite as pretty.

Watch Me Make My Red Velvet Cake Cookies

If you’re in need of some more healthy sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Red Velvet Cake Cookies

Step 1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 

Step 2. In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.

Step 3. Add vinegar and food coloring and whisk for another 30 seconds.

Step 4. Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining. 

Step 5. Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that’s ok.

Step 6. Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside. 

Step 7. Preheat the oven to 375 degrees F. Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.

Step 8. Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.

Step 9. When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.

Step 10. Enjoy!

What Else Can I Use?

• As always, feel free to swap in regular old all purpose flour if that’s what you have and gluten doesn’t bother you.
• I’ve tested this recipe with sugar substitutes, and the best result is subbing in half of the sugar with Monkfruit sweetener.  There is very little difference in the result, only a bit more spread with baking.
• I like to use gel food coloring, it’s much more potent and results in a brighter color.  But it is not technically vegan, so if that’s important to you, use natural food coloring.  Just know the hue will be more pastel.
• You can use just about any neutral oil for this recipe.  I always use either sunflower or safflower oil, but a light olive oil or even canola will work just fine.

Be sure to check out these other recipes that would be perfect for your Valentine’s Day:

1. Spicy Fusilli Pasta with Tomato and Cream
2. Baked Goat Cheese Pasta with Lemon and Crispy Proscuitto
3. Chocolate Olive Oil Cake
4. 30 Minute Coq au Vin
5. Pear + Proscuitto Crostini with Whipped Goat Cheese
6. Cranberry Almond Bundt Cake

If you make these Red Velvet Cake Cookies, and I hope you do, please leave me a comment here and rate the recipe.  Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!