Love is in the air! And by love, I mean cookies. Ok, I guess it does happen to be Valentine's Day soon, so posting a red cookie recipe might have been on purpose, but do you even really need a holiday to make cookies? The answer is no. Every day should be a cookie kinda day.
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Valentine's makes an extra good cookie kinda day in my book. There are few things more seductive than the aroma of fresh baked cookies. Whether the targeted seducee goes for you or for the cookies is a toss up, but hey, at least there's cookies. Not just any cookies either, Vegan Red Velvet Crinkle Cookies! (In case you didn't notice the giant white words on the photo right above this paragraph).
These cookies are crisp on the outside with a chewy centre. That classic red velvet taste, all squished into one perfect little powdered sugar covered crinkled cookie.
In a large bowl, whisk together flour, cocoa, salt, baking soda, and baking powder.
In another bowl cream vegan butter with the sugar. When it is fluffy and creamy looking, mix in the maple syrup, non-dairy milk, vanilla extract, and food colouring. It will probably look a little speckled like in the picture, and that's totally cool. Pour the wet mixture into the dry, and mix until a dough is formed.
*A note on food colouring: Make sure the brand of food dye you buy doesn't contain carmine. It's not vegan. What is it you ask? BEETLES!!!! Ew. Believe it or not, this red beetle is found in lots of processed foods that are red in colour. Pretty weird huh? Now I know some of you prefer more natural colours, so if you are looking for an alternative, try my Beet Chocolate Chip Cookies.
Scoop up a heaping tablespoon of the dough and lightly roll into a ball. Put the powdered sugar in a flat dish and roll the dough ball around.
Place the dough ball on a parchment covered baking tray, and lightly press the ball down a little. Sprinkle a little extra powdered sugar on top, because hey, sugar. Try not to lick your fingers.
Bake at 350F (180C) for about 12 minutes. They will come out looking all crinkley and fun.
They are best the day of, and will get harder by the next day. To keep them fresh I store any extras (ha!) in an air tight container in the freezer. Just pop a few out, let them thaw for a few minutes (if you are that patient), and they are good to go
(click stars to vote)
Vegan Red Velvet Crinkle Cookies
Servings: cookies
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Ingredients
Dry ingredients:
- 1 ½ cup all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet ingredients:
- ½ cup vegan butter
- ¾ cup white sugar
- 3 tablespoons maple syrup or agave
- 2 tablespoons plant-based milk, such as soy or almond
- 3 ½ teaspoons vegan red food colouring
- 2 teaspoons vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350F (180C). Cover two baking trays with parchment paper and set aside.
- In a large bowl, mix all the dry ingredients and set aside.
- In a medium bowl, cream the vegan butter and sugar together until creamy and fluffy. Mix in the maple syrup, non-dairy milk, food colouring, and vanilla extract until blended. (It's ok if you see little flecks of the vegan butter in the mixture). Pour wet into dry and mix until the dough comes together.
- Put the powdered sugar in a wide bowl or dish that has enough room so you can easily roll a dough ball in there. Take a heaping tablespoon of dough and gently roll into a ball. Roll the ball into the powdered sugar so that it is completely covered. Set on the baking tray and lightly press down so the ball is slightly flattened. Sprinkle a little extra powdered sugar on top. Repeat with the remainder of the dough to make 24 cookies.
- Bake for 10-12 minutes. Remove from oven and let cool for 10 minutes on the trays.
Nutrition
Bon Appetegan
Sam.
Feature Ingredient: Red. Powdered Sugar. 132 Days, 59 Recipes to Go!
Bianca says
Easy and delicious! I LOVE the texture, but I think if I bake them again I will try to make some adjustments for flavor, maybe doubling the salt and cocoa powder.
Matr says
Hello, so my cookies came out so flat. I followed the exact recipe. Is there a reason why they would do this? I have used another recipe of yours didn't have an issue. Was I supposed to put I'm fridge?
Jess @ IDTLC Support says
It's tough to say without working in the kitchen with you. Sometimes it can be a matter of expired baking soda or baking powder or in some cases the dough was overmixed. We hope it yields better results next time!
Lois says
They turned out perfectly! I scooped tablespoon sized cookies for minis and they’re AMAZING!
Jess @ IDTLC Support says
That's wonderful, Lois!
Kevin says
Too wet like a cake mix. Had to pour it into cake cases...
Karen Jones says
I made these today. They taste great but so disappointed they dont look red at all, just brown. Can I ask what colouring did you use?
Tali says
As a forewarning, I added chocolate chip and did not powder the cookies before baking!
The cookies are AMAZING. A perfect consistency where the cookies are fully cooked and crisp, but very chewy at the same time. I made a vegan buttercream frosting to go with them, and I recommend it!
I’ll be using this recipe exclusively for my cookies from now on. 🙂
Blythe says
Made these tonight to trial run for a vegan valentines potluck and they are amazing! I shared with some friends and family and they loved them as well! Also they’re not a difficult cookie and turn out so pretty and festive looking. ❤️
Sam Turnbull says
Aww so happy you love them, Blythe 🙂
Lisa Bergman says
I made these for my holiday baking that I gave to friends and family and they were a hit! My son also loves them( he's not vegan) I made a double batch for this months treats for our lunches. Thanks again Sam!
Sam Turnbull says
Wonderful!!
Jenna says
Can i make these pink and add peppermint?
I used to make non vegan peppernint crinkle cookies but hoping to modify this if i can.
Shelby says
I’m curious - are the photos of your cookies taken after full cooking time? My cookies flattened (even with chilling the dough for several hours). What brand of vegan butter did you use? Did you let it soften? How long did you beat? The cookies are delicious but very dense (as opposed to cakey/fluffy).
Sam Turnbull says
Yes, the cookies are cooked in the photo. These are a firmer cookie, and I wouldn't describe them as cakey or fluffy. For a cakey cookie try my Vegan Soft Frosted Sugar Cookies. My go-to vegan butter is always Earth Balance and there is no need to soften it as it gets soften when beaten with the sugar. Hope that helps!
Shelby says
That’s so odd! I use earth balance as well. I did let it soften beforehand and maybe that was part of my issue. I’d be curious to see how long you beat in between each step. I have made these a few times now and have the same result each time. Delicious but don’t look like the photo!
Sam Turnbull says
That is weird. I just mixed until it combined. Sorry, yours didn't turn out the way you (or I) expected!
Shelby says
That’s ok! I am just curious to find out why!
Jenna says
I agree my cookies are completely flat. The non vegan ones I used to make looked like the ones in the photo but these ones are completely flat and very very crisp
Laura says
I worked with cold vegan butter and turned out great with recipe as written. I’m not vegan but cook and bake vegan for daughter. I don’t miss the butter or eggs in this recipe that I sometimes do in some vegan baked goods. Thank you for a great recipe.
Sam Turnbull says
You're most welcome!
Michele says
It may be because of where you live. If you live in a higher altitude area your cookies will be flat unless you adjust for high altitude baking.
cece says
can beets be used in lieu of food coloring, almond flour and coconut sugar? will those subs ruin it?
Sam Turnbull says
I haven't tried those substitutions myself so I can't predict the results. You could try this recipe to make your own beet food dye. Enjoy!
Nikolina says
Hello!I would like to know if I have to put the food coloring cuz I'd rather not to.
Sam Turnbull says
Nope, but the cookies won't be red without it.