These Eggless Red Velvet Cookies are soft and tender inside, melt in the mouth, and are full of white chocolate chips. The fantastic combination of cocoa, vanilla, and chocolate chips makes these cookies look beautiful and taste equally delicious.
Making Eggless Red Velvet Cookies is straightforward, quick, and so easy that even a beginner can do it. These home-baked cookies are perfect for sharing with friends and family!
Delicious Eggless Red Velvet Cookies
My family loves Eggless Red Velvet Chocolate Chip Cookies; my son adores them. He is a picky eater and puts his hand only on specific cookies.
I do not make these cookies often, as the recipe requires a red food color. But my son books all the cookies for himself whenever I plan to make them. Red Velvet Cookies are irresistible, totally addictive, and deliciously pleasing.
These cookies are not only for Valentine’s Day. You can make them anytime and share them with your loved ones.
Sometimes, we get intimidated, thinking that making red velvet desserts must be challenging. But believe me, it is easy to make; you can check out my other red velvet desserts. I have already posted Eggless Red Velvet Cupcakes, Red Velvet Donuts (Eggless and Baked), and Eggless Red Velvet Cake.
Eggless Red Velvet cookies are slightly crispy outside, soft and tender inside, and melt in the mouth with white chocolate chips.
Ingredients and Notes
Making eggless cookies is not that challenging. We don’t even need to use any specific ingredient that can act as an egg replacer. To make these delicious cookies, we need essential and regular baking ingredients. The only different ingredient we need is food color.
- Flour: I have used unbleached all-purpose flour and recommend using the same. However, you can use bleached flour if you have only that, but do not use whole wheat flour for this recipe.
- Cocoa Powder: Cocoa powder provides a mild chocolate flavor to these cookies as we only use three tbsp. If we use more cocoa powder than this, it won’t be easy to get the lovely red color of the cookie. Like the red velvet cake, red velvet cookies combine mild cocoa flavor with sweet vanilla.
- Cornstarch: Cornstarch makes cookies soft and tender. Only one tablespoon of cornstarch goes a long way. But if you don’t have cornstarch on hand, skip it.
- Baking Soda: Baking soda helps to make cookies soft and fluffy. Also, we need it to pair with white vinegar, which we use in the recipe.
- Butter: To make these cookies, use unsalted, softened to room temperature butter. Creaming butter and sugar is essential for light, tender, and fluffy cookies.
- Brown Sugar: Brown sugar makes the cookies soft, moist, and a little chewy. I highly recommend using brown sugar to make red velvet cookies, but if you don’t have brown sugar, use only granulated sugar.
- Food Color: I have used red gel for the color, and I recommend it. Using gel color means we do not need to use it a lot. Don’t add too much food color at once; add a little at first. Once you know the intensity of the color, you can add it accordingly.
- White Vinegar: Vinegar reacts with baking soda to make cookies fluffy and tender. Also, it helps to enhance the red color of the cookies.
- Chocolate Chips: I love using white chocolate chips; they look beautiful with red cookie color and add a nice milky flavor to the cookies. However, we can also use semi-sweet chocolate chips, which add more chocolaty flavor to the cookies. I like to use mini chocolate chips because they will be distributed evenly in the cookies, and there will be a full serving of them in each bite. However, you can also exclude the chocolate chips and make the cookies without them.
How To Make Eggless Red Velvet Cookies
Making The Dough
- Sift flour, cocoa powder, cornstarch, baking soda, and salt together. Whisk well and set aside.
- Beat the butter for a minute using a stand mixer with the paddle attachment.
- Or, if you do not have a stand mixer, you can also use a hand-held mixer.
- Add brown sugar and granulated sugar and beat for 2-3 minutes.
- The mixture should be light, fluffy, and creamy. Scrap the bowl from the bottom in between for even mixing.
- Once the butter and sugar mixture is creamy, add the vanilla extract, food color, and milk, and mix well on medium speed until the food color is evenly distributed.
- Then add white vinegar and mix for a few seconds.
- Gradually add the flour mixture to the butter mixture and mix on low speed until a soft dough is formed.
- Fold in white chocolate chips at low speed until just combined.
- The dough will be very soft and sticky.
- Transfer the dough to a bowl, cover it tightly with plastic wrap, and refrigerate it for at least 30 minutes.
Baking The Eggless Red Velvet Cookies
- Preheat the oven to 350° F. Line the baking sheet with parchment paper or a silicone mat.
- Scoop 1 —½ tablespoon of dough, roll it into a ball, flatten it very slightly, and place it on the baking sheet.
- Repeat with the reaming dough and keep enough space between cookie balls.
- If you want, you can add more chocolate chips to the top of the cookie balls. Bake the cookies for 10-12 minutes.
- Remove the tray from the oven and let the cookies cool down on the baking sheet for 3 minutes.
- Transfer the red velvet cookies to a cooling rack and let them cool completely before serving and storing.
Chilling The Dough
The cookie dough will be very soft and sticky. To handle it, chilling the dough for a while is necessary.
I highly recommend chilling the dough before baking the cookies. However, again, it is your choice. You can skip this step if you do not have time to chill.
Once the dough is firm, it will be easy to roll into cookie dough balls. However, I have tried baking the cookies with and without chilling the dough. There is no difference in the cookies’ taste or texture. After chilling, it is much easier to roll the dough into balls.
Do Not Overbake
- Do not overbake the cookies. Eggless Red Velvet Cookies are supposed to be soft, tender, and moist.
- So, bake these goodies only for 10-12 minutes. Otherwise, overbaking will make the cookies hard and crisp.
Baking Tips
Measuring: For the best results, it is essential to measure the ingredients correctly. If you have a kitchen scale, I highly recommend using it.
Creaming The Butter: Creaming butter and sugar is essential to make soft, fluffy, and tender cookies. Beat butter and sugar until the mixture is light, fluffy, and pale.
Sugar: Brown sugar makes the cookies extra soft and moist. You can use light or dark brown sugar. If you do not have brown sugar, replace it with granulated sugar.
Cornstarch: Do not skip cornstarch if possible; it helps make the cookies soft and delicate.
Chilling The Dough: Chilling the dough for at least 30 minutes will make it much easier to roll it into balls.
Baking: Do not overbake the cookies; bake these goodies only for 10-12 minutes.
More Eggless Cookies
Recipe Card
Eggless Red Velvet Cookies / Red Velvet Chocolate Chip Cookies
Ingredients
- 1⅓ Cup (160g) all-purpose flour
- 3 tablespoon (15g) cocoa powder
- 1 tablespoon (7g) cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ Cup (114g) butter (softened to room temperature)
- ½ Cup (100g) brown sugar
- ¼ Cup (50g) granulated sugar
- 2 teaspoon pure vanilla extract
- 2 teaspoon red gel food color
- 3 tablespoon (45ml) milk
- 1 teaspoon white vinegar
- ½ Cup white chocolate chips
Instructions
- Sift together flour, cocoa powder, corn starch, baking soda, and salt, whisk well. Set aside.
- Using a stand mixer with the paddle attachment or with a hand-held mixer beat the butter for a minute. Add brown sugar and granulated sugar and beat for 2-3 minutes. The mixture should be light, fluffy, and creamy. Scrap the bowl from the bottom in between for even mixing.
- Now add vanilla extract, food color, and milk, mix well on medium speed until food color is distributed evenly. Add white vinegar and mix for few seconds.
- Add flour mixture gradually into the butter mixture and on the low-speed mix until a soft dough is formed. Add white chocolate chips and mix at low speed until just combined. The dough will be sticky.
- Cover the dough tightly with plastic wrap and place in the fridge for at least 30 minutes.
- Preheat oven to 350° F. Line baking sheet with parchment paper or a silicone mat.
- Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it very slightly, and place it on the baking sheet. Repeat with the reaming dough and keep enough space between cookie balls.
- Stick some more chocolate chips on the top of cookie balls if you want to. Bake the cookies for 10-12 minutes.
- Remove the tray from the oven and let the cookies cool down on the baking sheet for 3 minutes. Transfer the red velvet cookies to a cooling rack and let them cool completely before serving and storing.
Notes
- Measuring: It is essential to measure the ingredients correctly for the best results. If you have a kitchen scale, I highly recommend using it.
- Creaming The Butter: Creaming butter and sugar is essential to make soft, fluffy, and tender cookies. Beat butter and sugar until the mixture is light, fluffy, and pale.
- Sugar: Brown sugar makes the cookies extra soft and moist. You can use light or dark brown sugar. If you do not have brown sugar, replace it with granulated sugar.
- Cornstarch: Do not skip cornstarch if possible; it helps make the cookies soft and delicate.
- Chilling The Dough: Chilling the dough for at least 30 minutes will make it much easier to roll it into balls.
- Baking: Do not overbake the cookies; bake these goodies only for 10-12 minutes.
Tripti Gupta says
Hey jigna I baked these cookies ..taste was awesome but d colour was dark not red..can u suggest wat can be d reason for this
Jigna says
Hi Tripti, first of all, thank you so much for your feedback. I am glad that you like the cookie taste.
Not getting red color could be because of a few reasons. Using more cocoa powder may make the cookies darker even after adding the red color. Or not adding enough red color may cause this problem. Also, it depends on what kind of color you are using; the brand, type (Gel, powder, or water-base), and the concentration of the color.
Tripti Gupta says
Taste was awesome as such.. colour i used gel colour. I use this colour in red velevt cake also. Will try again for sure.. will share d pic with u.
Ramya says
Hi,
What is the butter measurement in grams ?
Jigna says
Hi Ramya, I have updated the recipe with the metric measurements. Please, check it out.
Isabella Sousa says
Easy to follow recipe and delicious cookies. Will bake again!
Jigna says
Hi Isabella, I am glad that you like the recipe! Thank you so much for your feedback.
Kanika Jindal says
Hello
Foe how much time I should bake these red velvet cookies, as after 12 to14 minutes my cookies are very soft even after cooling , breaking as u lift them
Jigna says
Hi Kanika, sorry for the late reply, as I was on vacation.
These cookies are supposed to be soft and tender. So baking time is about 10-12 minutes, but right after baking, the cookies will still be very soft to the touch, so let them cool completely. But again, each oven is different, so allow your cookies to bake a couple of minutes more if they break after cooling.
I hope this will help.
vaishali goyal says
Hey you have asked to use granulated sugar but in the picture it looks like castor sugar so which sugar we need to use in this recipe?
Jigna says
Hi, I have used fine granulated sugar, and that almost looks similar to castor sugar. So, you can use either granulated sugar or castor sugar for this recipe.
Gursimran Kaur says
Hello.
I have tried making these cookies. I wanted to jumbo size cookies (70 gms). The issue i am facing is that they spread too much and become very thin but that’s not the case witj your cookies.
Jigna says
Hi, when you face the issue of spreading the cookies, always chill the cookie dough in the refrigerator for at least an hour.
Gursimran Kaur says
Yes. I am chilling the dough for more than an hour. Even tried freezing the dough. They are still spreading too much. Should i increase the amount of the flour and if yes by how much?
Pinaz says
same, my cookies spread too even after chilling the dough for 24hours
Jigna says
Hi Pinaz! Did your cookies become flat and thin? If yes, there could be any of a few reasons: the dough is not chilled enough, or the dough balls come to room temperature while being rolled. In that case, after rolling the dough into the balls, place them back in the fridge for 15-20 minutes. The other reasons could be incorrect measurements of the ingredients or the oven being too hot. It can also happen if you flatten the dough balls a bit too much; the cookies will become flat.
Vasanth Narayanann says
Your recipe lemon cookies was excellent. Cookies came out very well. Enjoyed the taste
Jigna says
Thank you Vasanth, it’s nice to hear!
Greta says
OMG!!! This is the best recipe! These cookies are so good. It reminds me of a brownie and cookie all in one!
Jigna says
Hi Greta! It’s nice to hear that you liked the recipe. Thank you so much for the feedback.