Vegan Red Velvet Cookies
Prep time
Cook time
Total time
Serves: 20- 2 ounce cookies
  • Earth Balance Buttery Sticks 2 sticks (226g)
  • Light Brown Sugar 1 cup packed (210g)
  • Flax Eggs:
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 4 Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons
  • Bread Flour 2 cup (320g) *You can sub in plain flour if necessary
  • Unsweetened Natural Cocoa Powder ½ cup (48g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ¼ teaspoon
  • Beet Juice 2 Tablespoons
  • *Or red food color as needed
  • White Chocolate Chips 2 cups (340g)
  • Optional Icing recipe follows below, use alternative milk or water
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Melt the earth balance and add it to the mixer with the brown sugar and mix on medium speed until it looks thicker and glossy, just about a minute or two.
  4. Add the flax eggs and vanilla extract
  5. Sift together the flour, baking soda, salt and cocoa powder and then add all at once to the creamed mixture.
  6. Add the beet juice or about 4-9 drops of red food color until you reach desired color
  7. Add the white chocolate chips and mix to combine.
  8. Scoop onto parchment lined sheet pan and then preheat your oven to 350° F
  9. Bake for 15- 18 minutes
  10. Cool completely and ice with sugar glaze (recipe above)
Recipe by Gretchen's Bakery at