This colorful red velvet chocolate chip cookies recipe is so easy to make and so delicious, you won’t believe it’s vegan too! If you love a rich, gooey cookie with lots of chocolate chips, these will be your favorites!
Use this dairy-free chocolate chips guide to find the best chocolate chips or make your own vegan white chocolate chips.
Every now and then you’re looking for a super simple, but a delicious cookie. That’s true whether you’re vegan or not. Am I right?
So, what makes this cake so simple is that it uses a store-bought cake mix. Brilliant, I know!
Why This Recipe is a Winner
- Using a red cake mix means making these tender, gooey cookies is so easy
- Chilling the dough creates puffy cookies that are beautiful and delicious
- Adding chocolate chips brings out even more velvet flavor in these irresistible treats!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Red velvet cake mix — I used Duncan Hines because it doesn’t have dairy products.
- Vegan butter — You’ll need 1 stick or 1/2 cup. For storebought, I recommend Earth Balance, or you can make homemade dairy-free butter.
- Two Flax Eggs — For this recipe, we’ll use 2 flax eggs or you can substitute chia eggs.
- Chocolate chips — use this dairy-free chocolate chips guide to find the best ones for you. You can make vegan white chocolate chip red velvet cookies.
- Powdered sugar.
To make vegan red velvet cookies, be sure to use dairy-free ingredients as described above.
- Melt vegan butter in the microwave
- Pour red velvet cake mix into a mixing bowl and stir in the melted butter and flax eggs
- Stir in chocolate chips then chill the dough for 30 minutes
- Form cookie dough balls and roll in powdered sugar
- Bake the cookies for 9 to 10 minutes. Transfer baked cookies onto a wire rack to cool.
It’s easy to make these mouthwatering Red Velvet Chocolate Chip Cookies from a cake mix! Here’s a more detailed version of the steps:
Step One: Melt Butter
Begin by placing the vegan butter in a small, microwave-safe bowl. Microwave for 30 seconds, until mostly melted.
Step Two: Pour Cake Mix
Pour the red velvet cake mix in a mixing bowl. Add the melty butter. Stir to combine. It will be a very course mixture at this point.
I used Duncan Hines Red Velvet Cake mix because it’s dairy-free. And as you can see, these Duncan Hines Red Velvet Chocolate Chip Cookies turned out fabulous!
Step Three: Make the Batter
In the same bowl, you melted the butter, stir together the flax egg and water. Let it sit for a minute or two. Then pour this into the bowl with the red velvet cookie dough batter and stir to combine.
Step Four: Add the Chocolate Chips & Chill
Next, stir in the chocolate chips. If you’re using vegan white chocolate chips, use those here. Then, cover the dough and refrigerate for about 30 minutes.
When you’re ready to begin baking, preheat your oven to 350°F. Create 36 cookie dough balls. I prefer to use a cookie dough scoop to make sure the cookies are all a consistent size.
Then, roll the cookie dough balls in the powdered sugar and place on an ungreased cookie sheet, about 1½ inches apart as there will be some spreading.
Bake the cookies for 9 to 10 minutes, depending on your preference for softness. I like these cookies to be soft in the middle so I pull them out at 9 minutes on the dot.
Once you remove the baking pan from the oven, allow the freshly baked cookies to sit on the pan for a minute or two before transferring to a rack to cool.
Store cookies in an airtight container at room temperature for up to 3–5 days. Alternatively, you can store them in an airtight container in the fridge for up to 8 days. They can be frozen. Allow them to cool after baking, then transfer to a freezer bag and freeze for up to 3 months. You can also freeze the cookie dough balls. Then, when you’re ready to bake, allow the cookie dough balls to thaw out for about 10 to 15 minutes, then roll in powdered sugar and bake.
More Red Velvet Desserts
If you love these vegan red velvet cookies, you will want to try even more velvet-inspired recipes, such as these:
- Place the vegan butter in a small, microwave-safe bowl. Microwave for 30 seconds, until mostly melted. Pour the red velvet cake mix into a mixing bowl. Add the melty butter. Stir to combine. It will be a very course mixture at this point.
- In the same bowl you melted the butter, add the ground flax seeds and water. Stir to combine. Pour this into the bowl with the red velvet cookie dough batter. Stir to combine.
- Stir in chocolate chips. Cover and refrigerate for about 30 minutes.
- When you're ready to begin baking, preheat the oven to 350°F. Use a cookie dough scoop to create 36 cookie dough balls. Roll the cookie dough balls in the powdered sugar and place on an ungreased cookie sheet, about 1½ inches apart. Bake for 9-10 minutes.
- Remove from the oven and allow to sit on the pan for a minute or two before transferring to a rack to cool.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2015 and was updated to include new photos, new text, and an updated recipe in 2020.