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.
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:
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 (Vegan, Gluten-Free)
- 2 large baking sheets
- 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
- 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.