Vegan Red Velvet Chocolate Chunk Cookies
Soft, chewy red velvet cookies with melty dark and white chocolate pools—no eggs, no dairy, just bakery-style perfection.
These vegan red velvet chocolate chunk cookies are rich, soft, and absolutely stunning. Instead of chocolate chips, this recipe uses chopped vegan chocolate bars, which melt into those dreamy puddles you see in bakery display cases (aka: the kind of cookies people stop scrolling for).
They’re lightly chocolatey, perfectly sweet, and have that classic red velvet flavor—without eggs or dairy.
Whether you’re baking for Valentine’s Day, the holidays, or just because you’re in your soft life baking era, these cookies deliver every time.
If you love soft, bakery-style cookies like these vegan red velvet chocolate chunk cookies, you’ll definitely want to try a few more of my favorite sweet treats.
My vegan heart shaped pop tarts, heart shaped churros, and strawberry glazed donuts are all perfect for special occasions or when you’re craving something homemade.
Why You’ll Love These Vegan Red Velvet Cookies
Soft and chewy with gooey chocolate pools
Made with chopped vegan chocolate bars (not chips!)
Bakery-style look and texture
No chilling required
Simple pantry ingredients
Fully vegan and dairy-free
Ingredients for Vegan Red Velvet Chocolate Chunk Cookies
Dry Ingredients
2 ¼ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
Wet Ingredients
¾ cup vegan butter, softened
¾ cup brown sugar
¼ cup granulated sugar
⅓ cup unsweetened plant milk (almond, oat, or soy)
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
1 tablespoon red vegan food coloring
Chocolate
1 vegan dark chocolate bar, chopped
1 vegan white chocolate bar, chopped
(Roughly 5–6 oz total chocolate works perfectly)
How to Make Vegan Red Velvet Chocolate Chunk Cookies
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter & Sugars
In a large mixing bowl, beat the vegan butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 4: Add the Wet Ingredients
Mix in the plant milk, apple cider vinegar, vanilla extract, and red food coloring until smooth and evenly combined.
Step 5: Combine
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Do not overmix.
Step 6: Fold in the Chocolate Chunks
Gently fold in the chopped vegan dark chocolate and white chocolate bars, reserving a few chunks to press on top.
Step 7: Scoop & Bake
Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chunks into the tops.
Bake for 10–12 minutes, until the edges are set and the centers look slightly underbaked.
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’ll firm up while staying soft inside.
Tips for Bakery-Style Vegan Cookies
Chocolate bars > chips for melty pools and visual impact
Slightly underbake for soft, chewy centers
Use gel vegan food coloring for a deeper red
Press extra chocolate chunks on top immediately after baking
Variations & Substitutions
Extra Chocolatey: Add 1 more tablespoon cocoa powder
Oil-Free Option: Swap vegan butter for softened coconut oil (cookies will spread more)
Gluten-Free: Use a 1:1 gluten-free baking flour
All Dark Chocolate: Skip white chocolate for a richer cookie
Storage & Freezing
Store cookies in an airtight container at room temperature for up to 4 days
Freeze baked cookies for up to 2 months
Freeze cookie dough balls and bake from frozen (add 1–2 minutes)
Vegan Red Velvet Chocolate Chunk Cookies
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup vegan butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup unsweetened plant milk almond, oat, or soy
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 tablespoon red vegan food coloring
Chocolate
- 1 vegan dark chocolate bar chopped
- 1 vegan white chocolate bar chopped
- about 5–6 oz total
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Add plant milk, apple cider vinegar, vanilla extract, and red food coloring. Mix until smooth.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Fold in chopped vegan dark and white chocolate bars, reserving a few pieces for topping.
- Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on baking sheets. Press extra chocolate chunks on top.
- Bake for 10–12 minutes, until edges are set and centers look slightly soft.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Notes
- For best results, slightly underbake for soft, chewy centers.
- Chocolate bars melt into pools better than chips and give a bakery-style finish.
- Cookies will firm up as they cool while staying soft inside.
More Recipes To Try:
If you loved these vegan red velvet chocolate chunk cookies, here are a few more sweet and cozy recipes to try next:
- Vegan Heart Shaped Pop Tarts – flaky, fruity, and perfect for special occasions
- Heart Shaped Churros – crispy, sweet, and fun to make
- Strawberry Glazed Donuts – light, fluffy, and full of flavor
- Homemade Vegan Sweet Potato Pie – rich, smooth, and comforting
- Fall Baking Recipe Ideas – cozy desserts for cooler days
- Summer Cookie Recipes – easy, fun cookies perfect for warm weather
Looking for even more sweet ideas? Browse my Valentine’s Day Treats, Summer Cookie Recipes, Fall Baking Recipe Ideas, and Sweet Summer Dessert Ideas for inspiration all year long.
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