Healthy Red Velvet Chocolate Chip Cookies are the recipe that Lucia makes every Valentine’s Day and every Christmas and every occasion where she wants to share the most completely beautiful and most vibrant red cookies that taste exactly like the most iconic and deeply beloved chocolaty-vanilla red velvet flavor in the most genuinely soft and most perfectly chewy individual cookie that also happens to be completely vegan, completely egg-free, completely dairy-free, and only ninety-two calories each.
She whisks the white whole wheat flour with the most carefully measured three tablespoons of unsweetened cocoa powder and the baking soda and salt, combines the melted coconut oil and room-temperature almond milk and red food coloring and vanilla and coconut sugar in a second bowl, adds the flour mixture and stirs until just combined, folds through the most generous quantity of mini chocolate chips, chills the dough for the mandatory thirty minutes so it firms for the most beautifully shaped and most properly chewy finished cookie, and bakes until set and most perfectly soft.
Healthy Red Velvet Cookies are the most easy and beautifully vibrant vegan eggless chewy cookies made with white whole wheat flour cocoa powder baking soda coconut oil almond milk red food coloring vanilla coconut sugar and mini chocolate chips chilled 30 minutes and baked at 350°F for 9 to 12 minutes at only 92 calories each. Come follow us on Pinterest where we share beautiful healthy cookie recipes and easy better-for-you baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Healthy Red Velvet Cookies Recipe
This Healthy Red Velvet Cookies recipe is the most completely extraordinary and most genuinely impressive proof that the most iconic and most deeply beloved red velvet chocolaty-vanilla flavor can be achieved in the most beautifully soft and most perfectly chewy cookie format without any eggs, without any dairy, without any refined flour, and without any refined sugar, all while delivering only ninety-two calories per cookie. These are genuinely the best red velvet cookies that Lucia has ever tasted regardless of the health factor.
The ratio of cocoa powder to flour in this recipe is the most essential and most carefully calibrated ingredient decision. Most red velvet recipes use disappointingly little cocoa powder — only one or two tablespoons for multiple cups of flour — which produces a cookie that tastes only vaguely of chocolate without achieving the most authentic and most beloved chocolaty-vanilla red velvet character. This recipe uses three full tablespoons of cocoa powder for just over three quarters of a cup of flour, which produces the most genuinely and most authentically red velvet-flavored cookie imaginable. Our Rose Chocolate Chip Cookies make a beautifully equally Valentine’s-festive and equally chocolate-chip-studded companion for a complete and wonderful Valentine’s cookie collection.
Ingredients Needed for This Healthy Red Velvet Cookies Recipe
- ¾ cup plus 1 tbsp (97g) White Whole Wheat Flour, spooned and leveled
- 3 tbsp (15g) Unsweetened Regular Cocoa Powder (not Dutch process or special dark)
- ½ tsp Baking Soda
- ⅛ tsp Salt
- 1½ tbsp Coconut Oil or Unsalted Butter, melted and cooled slightly
- 2 tbsp plus 2 tsp (40ml) Unsweetened Vanilla Almond Milk, room temperature
- 2½ tsp Liquid Red Food Coloring
- 2 tsp Pure Vanilla Extract
- ½ cup (96g) Coconut Sugar (or light brown sugar)
- 3 tbsp (42g) Miniature Chocolate Chips, divided
How to Make This Healthy Red Velvet Cookies Recipe
Whisk together the white whole wheat flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl until completely and evenly combined.
In a separate bowl, whisk together the melted and slightly cooled coconut oil or butter, the room-temperature almond milk, the liquid red food coloring, and the vanilla extract. Stir in the coconut sugar until combined. Add the flour mixture to the wet ingredients, stirring just until incorporated without overmixing, cara mia.
Fold in 2½ tablespoons of the miniature chocolate chips, reserving the remaining half tablespoon for pressing onto the tops of the cookie dough before baking.
Chill the cookie dough for exactly 30 minutes in the refrigerator. This chilling step is mandatory. The cookie dough will be fairly wet when first mixed and requires the full 30-minute chill to stiffen sufficiently so the cookies hold their shape and do not spread into flat discs during baking.
Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
Using a spoon and a small spatula, drop the still-sticky chilled cookie dough into 12 rounded mounds onto the prepared sheet. The dough will still be somewhat sticky after chilling, which is completely correct and is what produces the most beautifully soft and chewy finished cookie. Do not use hands to roll the dough into balls. Gently press the reserved mini chocolate chips into the tops of each dough mound.
Bake at 350°F for 9 to 12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
How to Serve This Healthy Red Velvet Cookies Recipe
Serve at room temperature as the most completely gorgeous and most deeply vibrant Valentine’s Day and Christmas cookie that delights every person who receives one with the most stunning red color and the most genuinely extraordinary soft and chewy texture. Arrange on a white plate for the most dramatically beautiful and most festively Valentine’s presentation.
Pair alongside a glass of cold almond milk or a cup of herbal tea for the most completely satisfying and most naturally sweet healthy cookie moment. Our Raspberry Sugar Cookies make a beautifully equally vibrant and equally Valentine’s-perfect companion for a complete and wonderful Valentine’s cookie collection.
How to Store This Healthy Red Velvet Cookies Recipe
Store in an airtight container at room temperature for at least 3 days or in the refrigerator for at least 1 week. These healthy red velvet cookies freeze and thaw beautifully for up to 3 months in a freezer-safe container.
Tips to Make This Healthy Red Velvet Cookies Recipe
Measure the flour and cocoa powder most accurately using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookie dough and produce cookies that taste cakey rather than chewy and that do not spread properly during baking. Too much cocoa powder can also make the cookies taste bitter rather than the most perfectly balanced chocolaty-vanilla red velvet flavor.
Use regular unsweetened cocoa powder rather than Dutch-process or special dark cocoa powder. Dutch-process and special dark varieties have different acidity levels compared to regular cocoa powder, which can affect both the texture and the flavor of the finished cookies in ways that are not desirable for the most authentic red velvet character.
Helpful Notes for This Healthy Red Velvet Cookies Recipe
The milk in this recipe must be at room temperature rather than cold. Cold milk will immediately resolidify the melted coconut oil or butter upon contact, creating a grainy and improperly mixed batter rather than the most smooth and uniformly combined cookie dough. Allow cold milk to sit at room temperature for 15 minutes before using.
White whole wheat flour is the most recommended flour for this recipe because it provides the same health benefits as regular whole wheat flour, including extra fiber, but has a lighter taste and texture that allows the most beautifully soft and chewy cookie character to come through most clearly. Whole wheat pastry flour or all-purpose flour may substitute if white whole wheat is unavailable.
Variation of This Healthy Red Velvet Cookies Recipe
Maria made a version using white chocolate chips in place of mini semi-sweet chips for the most completely beautiful red-and-white Valentine’s Day cookies with the most gorgeous color contrast. Teresa tried adding a quarter teaspoon of espresso powder to the dry ingredients for the most deeply complex mocha red velvet cookie that was completely extraordinary.
For a mint chocolate chip red velvet version, add a quarter teaspoon of peppermint extract alongside the vanilla for the most festively Christmas-flavored and most completely red-and-green holiday-appropriate mint red velvet chocolate chip cookie. Our Homemade Thin Mint Cookies make a beautifully equally chocolate-mint and equally festive companion for a complete and wonderful holiday cookie collection.
FAQs About This Healthy Red Velvet Cookies Recipe
Why is chilling mandatory for these healthy red velvet cookies?
The cookie dough in this recipe is intentionally wetter than conventional cookie dough because liquid ingredients are used in place of eggs and butter. Without the 30-minute refrigerator chill, the wet dough would spread into flat and thin discs during baking rather than producing the most beautifully rounded and most properly chewy cookies. The chill firms the dough to the most workable and most properly structured consistency for shaping and baking.
Why must I use regular cocoa powder rather than Dutch-process?
Regular unsweetened cocoa powder has the most natural acidity that works in harmony with the baking soda in this recipe to produce the most proper leavening and the most beautifully authentic red velvet flavor. Dutch-process cocoa has been treated to reduce its acidity, which affects both the chemical reaction with the baking soda and the final flavor of the cookies.
Can I replace the red food coloring with something natural?
Yes. The red food coloring can be replaced with an equal volume of milk or water. The cookies will be a deep brown rather than red but will taste completely identical. Natural alternatives like beet powder or pomegranate tend to produce mahogany or brown shades rather than the most vibrant red color of conventional food coloring.
Conclusion
These Healthy Red Velvet Cookies are the most completely extraordinary and most genuinely beautiful vegan eggless Valentine’s Day cookie that makes every celebration feel genuinely and completely special through the most vibrant red color and the most authentic chocolaty-vanilla red velvet flavor and the most beautifully soft and chewy texture in every single mini-chocolate-chip-studded and completely irresistible healthy red velvet cookie bite at only 92 calories each. We hope they bring the same deeply joyful Valentine’s warmth and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Healthy Red Velvet Cookies The Most Easy Vegan Eggless Chewy Valentine Cookie You Will Bake
- Total Time: 1 hour 9 minutes
- Yield: 12 cookies 1x
Description
The most easy vegan Healthy Red Velvet Cookies made by whisking 3/4 cup plus 1 tbsp white whole wheat flour 3 tbsp unsweetened regular cocoa powder baking soda and salt then combining melted coconut oil room temperature almond milk red food coloring vanilla and coconut sugar adding flour mixture until just combined folding in 2 1/2 tbsp mini chocolate chips chilling dough exactly 30 minutes dropping into 12 mounds on parchment-lined sheet pressing reserved chips on tops and baking at 350°F for 9 to 12 minutes cooling on pan 10 minutes. Only 92 calories per cookie. A completely perfect vegan eggless red velvet cookie recipe.
Ingredients
3/4 cup plus 1 tbsp 97g White Whole Wheat Flour spooned and leveled
3 tbsp 15g Unsweetened Regular Cocoa Powder not Dutch process
1/2 tsp Baking Soda
1/8 tsp Salt
1 1/2 tbsp Coconut Oil or Unsalted Butter melted and cooled slightly
2 tbsp plus 2 tsp 40ml Unsweetened Vanilla Almond Milk room temperature
2 1/2 tsp Liquid Red Food Coloring
2 tsp Pure Vanilla Extract
1/2 cup 96g Coconut Sugar or light brown sugar
3 tbsp 42g Miniature Chocolate Chips divided 2 1/2 tbsp in batter 1/2 tbsp for tops
Instructions
1. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
2. In separate bowl whisk melted oil or butter, room temperature milk, red food coloring, and vanilla. Stir in coconut sugar.
3. Add flour mixture stirring just until incorporated.
4. Fold in 2 1/2 tbsp mini chocolate chips. Reserve remaining 1/2 tbsp for tops.
5. Chill dough exactly 30 minutes in refrigerator. Mandatory step.
6. Preheat oven to 350°F. Line sheet with silicone mat or parchment.
7. Drop sticky chilled dough into 12 mounds using spoon and spatula. Do not use hands.
8. Gently press reserved chocolate chips into tops of each mound.
9. Bake 9 to 12 minutes.
10. Cool on pan 10 minutes. Transfer to wire rack.
- Prep Time: 30 minutes including chilling
- Cook Time: 9 minutes
- Category: Dessert, Cookies, Healthy
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 11g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: healthy red velvet cookies, easy vegan eggless healthy red velvet chocolate chip cookies recipe, dairy-free red velvet cookies chewy soft, best healthy red velvet cookies 92 calories
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