Eggless Red Velvet Cookies / Eggless Red Velvet Chocolate Chip Cookies

Eggless Red Velvet Cookies are soft and tender inside, melt in the mouth, and are full of white chocolate chips. These cookies look beautiful and taste equally delicious with the fantastic combination of cocoa, vanilla, and chocolate chips. The recipe is straightforward, quick, and so easy that even a beginner can nail it.

Jump to:

• About Eggless Red Velvet Cookies
• Ingredients
• Chilling of the Dough
• Baking the Cookies
• Helpful Tips
• Step-by-Step Directions
• More Eggless Cookies
• Recipe

About Eggless Red Velvet Cookies

My family loves Eggless Red Velvet Chocolate Chip Cookies, and my son adores these cookies so much. He is a picky eater and puts his hand only on specific cookies. 

I do not make these cookies often as the recipe requires 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 meant to be for Valentine’s day. You can make them anytime and share them with your loved ones.

Sometimes we get intimidated, thinking that anything red velvet must be challenging to make. 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

Making eggless cookies is not that difficult or challenging. We don’t even need to use any specific ingredient which can act as an egg replacer. We need basic and regular baking ingredients to make these delicious cookies. However, the only different ingredient we need is the food color.

1. Flour: I have used unbleached all-purpose flour, and I will 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.
2. Cocoa Powder: Cocoa powder provides a mild chocolate flavor to these cookies as we only use three tablespoon of it. If we use more cocoa powder than this, it won’t be easy to get the lovely red color of the cookie. Just like the red velvet cake, red velvet cookies combine mild cocoa flavor with sweet vanilla.
3. 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.
4. 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. 
5. Butter: Use unsalted and softened to room temperature butter to make these cookies. Creaming butter and sugar is important for light, tender, and fluffy cookies.
6. 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.
7. Food Color: I have used red gel for the color, and I will recommend the same. 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 then add it accordingly.
8. White Vinegar: Vinegar reacts with baking soda to make cookies fluffy and tender. Also, it helps to enhance the red color of the cookies.
9. Chocolate Chips: I love using white chocolate chips; they look beautiful with red color and add a nice milky flavor to the cookies. But we can also use semi-sweet chocolate chips, adding more chocolaty flavor to the cookies. I like to use mini chocolate chips because they distribute evenly in the cookies, and we have a full of them in each bite. However, you can also exclude the chocolate chips and make the cookies without them.

Chilling of the Dough

• The cookie dough will be very soft and sticky. And so, to handle it, it is necessary to chill the dough for a while.
• Once the dough is a little firm, it will be easy to roll it into cookie dough balls. However, I have tried baking the cookies with and without chilling the dough. And there is no difference in the cookies’ taste or texture. But after chilling, it is much easier to roll the dough into balls.
• So I prefer to chill the dough before baking the cookies, and I highly recommend the same. But again, it is your choice, and if you do not have time for chilling, you can skip this step.

Baking the Cookies

• 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.

Helpful Tips

• Creaming of butter and sugar is essential to make soft, fluffy, and tender cookies. Beat butter and sugar until the mixture is light, fluffy, and pale.
• Using brown sugar will make the cookies extra soft and moist.
• Do not skip cornstarch if possible; it helps in making cookies soft and delicate.
• Chilling the dough for at least 30 minutes will make it much easier to roll it into balls.
• Do not overbake the cookies; bake these goodies only for 10-12 minutes.

Step-by-Step Directions

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 vanilla extract, food color, and milk, and mix well on medium speed until food color is distributed evenly.

• Then add white vinegar and mix for a few seconds.

• Add the flour mixture to the butter mixture gradually and, on low speed, mix 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 into a bowl, cover it tightly with plastic wrap, and place in the fridge for at least 30 minutes.

Baking The 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 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.

So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.

More Eggless Cookies

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