Vegan Red Velvet Chocolate Chunk Cookies
These vegan red velvet chocolate chunk cookies are soft, chewy, and bakery-style, made with cocoa and melty dark and white vegan chocolate bars for rich chocolate pools. They’re easy to make with simple ingredients and perfect for holidays or anytime you want an indulgent vegan treat.
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.