Red Velvet Cake Cookies (Vegan, Gluten-Free)

Red Velvet Cake Cookies (Vegan, Gluten-Free)
red velvet cake cookies

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.

red velvet cake cookies
red velvet cake cookies

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.
red velvet cake cookies

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!

red velvet cake cookies

Red Velvet Cake Cookies (Vegan, Gluten-Free)

These vegan treats are shaped like a cookie with the tender crumb of everyone's favorite Valentine's Day cake.
4.75 from 4 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 206 kcal

Equipment

  • 2 large baking sheets

Ingredients
  

  • 1 3/4 cups All Purpose Gluten-Free Flour Blend
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup neutral oil, such as safflower
  • 2/3 cup granulated sugar
  • 1/2 cup room temperature water
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 tsp red gel food coloring or use natural food coloring to make it 100% vegan
  • Powdered sugar, for rolling

Instructions
 

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.
  • Add vinegar and food coloring and whisk for another 30 seconds.
  • Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining.
  • 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.
  • Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside.
  • 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.
  • 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.
  • When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Nutrition

Calories: 206kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 189mgPotassium: 29mgFiber: 2gSugar: 17gCalcium: 14mgIron: 1mg
Keyword birthday cake, chocolate chip cookies, valentines day
Tried this recipe?Let us know how it was!

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10 thoughts on “Red Velvet Cake Cookies (Vegan, Gluten-Free)”

  • 4 stars
    The flavor is great, but the bottoms on all of mine burned. I followed the directions completely: temperature, parchment paper covered, and only baked for 12 minutes. I cut the bottoms off of all of them and they taste great, so I’d love to bake them again. Any idea what went wrong?

    • Holly, what did you bake them on? Silpats can sometimes cause burning, so try parchment paper. Also, try baking for less time and using the top rack in your oven. Let me know how you make out!
      Kat

  • 5 stars
    So good! I used regular all purpose flour because it was what I had, but they still came out super fluffy and delicious. Will be making again!

  • 5 stars
    This recipe is, forgiving, easy and delicious. I used ingredients I had on hand and was shy of a half cup coconut oil and made up the difference with olive oil. I also only had rice vinegar. I had my 5 year old helping and started step 3 when I realized I skipped step 2. Even with all these missteps the cookies turned out delicious! My son loved helping roll the dough in powdered sugar. These are definitely going in the cookie rotation!

  • 5 stars
    this recipe is a keeper, cookies came out perfect on the second batch, with a couple of modifications. I used more gf flour, less water to thicken dough. switched from plant based food coloring. and put the entire bowl of raw dough in the freezer, then scooped, rolled in powdered sugar, and bake. (note: batch #1 cookies were thin, flat and almost black, could not see any red.). will make these again, thank you for the recipe!

    • Lolo, thanks for these notes. Vegan cookies can be very tempermental, and factors like ingredients and climate can cause the results to vary. I’m glad you found a method that pleased you!
      Kat

  • 1 star
    The cookies looked nice…they really didn’t have much flavor to me. And, I got a weird aftertaste, not that chocolate savory aftertaste that you want. Will be looking for a different recipe.

    • I’m sorry you didn’t love them more, K!
      Vegan cookies can be very tempermental – I’d love to know more about your methods to see if I can help!
      Kat.

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