Vegan Chocolate Chip Red Velvet Cookies

Looking down on vegan Red Velvet Cookies stacked with more cookies all around them.

Vegan Chocolate Chip Red Velvet Cookies

These vegan red velvet crinkle cookies are colorful cookies infused with chocolate chips. With only a few ingredients, they're so easy to prepare too!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 10

Resting time 30

Total Time 45

Servings cookies

Calories 124kcal

Author Marly McMillen

Equipment

Cookie Scoop

Ingredients

2 flax eggs
1 16.5 oz box red velvet cake mix (such as Duncan Hines or Betty Crocker)
⅓ cup vegetable oil (substitute vegan butter)
1 cup dairy-free chocolate chips
1/3 cup powdered sugar

Instructions

Combine ground flax with water to create the flax eggs. Stir and set aside.
Preheat oven to 350°F/177°C. Line two cookies sheets with parchment paper or silpat.
Pour the red velvet cake mix into a mixing bowl. Add the vegetable oil and flax eggs. Stir to combine.
Stir in chocolate chips.
Use a cookie dough scoop to create 30 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.

Video

Notes

You can substitute white chocolate chips.

Nutrition