Red Velvet Cookies – vegan recipe

Introducing giant red velvet cookies for two, entirely egg-free and dairy-free, studded with gooey white chocolate chunks – these are vegan cookie heaven.

Red velvet is always such a popular flavour, i think it’s the dramatic look of the red bake studded with or iced with creamy white; these dairy-free and egg-free red velvet cookies have all the drama to be a really special treat, one that is perfect for Valentine’s day.

Indeed, what could be better for Valentine’s day than a recipe for two, to share with your loved one, and if that was red velvet, wouldn’t that be even better?

Red velvet has to be the most romantic flavour – red as a rose, but tasting of chocolate, the two classic Valentine’s gifts. These delicious chewy round the edges but soft in the middle red velvet cookies are packed full of white chocolate and will definitely make your valentine smile with delight.

This is yet another of my small batch recipes – a cookie recipe just for two. Perfect for a quiet romantic night in, but also equally ideal if you just fancy a couple of cookies to yourself for the next couple of days, or maybe you have a last minute guest who needs an allergy-friendly or plant-based treat, then this is the ideal recipe for you.

Equally, make up a big batch but multiplying the recipe and you’ll make even more friends! To get the very best red colour use a good quality gel food colour or beetroot powder; a liquid colour won’t give such a dramatic effect.

lucylox

Red Velvet Cookies – vegan recipe

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings: 2

Course: cookie

Ingredients Method Notes

Ingredients

  

• 30 g dairy-free butter at room temperature
• 45 g caster sugar
• 1 tsp cornflour or custard powder
• 1 tsp cocoa powder
• 1 tsp gel red food colour
• 1 tsp dairy-free milk
• 45 g plain flour
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 pinch salt
• 20 g dairy-free white chocolate roughly chopped

Method

 

1. Cream together the butter and sugar until light
2. stir in the cornflour/custard powder, cocoa powder, milk and red food colour
3. Sift on the flour, baking powder, bicarbonate of soda and salt. Stir until fully combined
4. Stir in the white chocolate
5. Ideally place in the fridge for at least half an hour to firm up
6. Preheat the oven to 170℃. Line a baking sheet with parchment
7. Roll the cookie dough into two equal sized balls and place well apart on the lined baking sheet
8. Bake for 12-15 minutes until firming around the edges but the centre still looks soft.
9. Cool for a couple of minutes on the baking sheet before moving to a wire rack

Notes

This recipe is easily multiplied – double for 4 cookies, quadruple for 8