Covered with powdered sugar and with hints of cocoa flavor, these Vegan Red Velvet Crinkle Cookies are a joy to make and have especially when they are freshly out of the oven. They have a crispy edge and soft center, the best of both worlds.
Whenever my mom would head out to Chinatown with some of my aunts and grandmother, sometimes I wouldn’t tag along because I want to spend time alone in the kitchen.
It was my own time to experiment with baking, although it was more of baking out of cookie or cake mixes. I would clear the small countertop we had and take out all the ingredients along with the mixing bowls my mom kept away in the cabinet. I would follow the directions in the package. When it was time to take the flour out, I would dramatically pour it into the bowl, enjoying seeing the flour dust in the air. I would scoop some up and continue to play around with it, savoring the feeling of the flour in my hand, soft to touch and almost fairy-like.
If my mother was home, I would definitely have not played with the flour knowing she would yell at me for making a mess, but oftentimes, our most beautiful memories come when we’re having fun and making memories for ourselves that we can remember years and years later. No matter how busy your day or this week has been, I hope you can do something fun for yourself that you will remember.
What is one of your favorite memories in the kitchen?
Now that I learned how to make cookies without a mix, I love making all kinds of cookies from scratch at home. They always always taste so much better than store-bought ones and when they are warm.
Here is an overview of these Vegan Red Velvet Crinkle Cookies!
Ingredients
Flour: You can make these cookies gluten-free with 1:1 gluten-free flour, substituting it with the same weight..
Sugar: To make it refined sugar-free you can use coconut sugar and leave out the powdered sugar but I highly recommend keeping the powdered sugar as it makes these cookies more appealing!
Vegan Butter: I like to use unsalted, vegan butter to better control the saltness level of the cookies. If you do not have unsalted, vegan butter you can just omit the salt in the cookie dough! I would not recommend substituting the butter with coconut oil though.
Cocoa Powder: The cocoa powder gives the cookies an extra depth of flavor. If you can, try to get a quality cocoa powder brand such as Valhrona.
Tips
Can I make these Vegan Red Velvet Crinkle Cookies gluten-free?
Yes! Substitute the regular flour with an equal amount of gluten-free flour.
How do I store these cookies?
If you have any leftovers, store the cookies in an airtight container. You can also freeze them by letting the cookies cool completely before transferring them to an airtight container and placing it in your freezer. When you want to eat them, simply let them thaw at room temperature.
Can I make these cookies refined sugar-free?
Yes! You can substitute the sugars with coconut sugar instead!
How do I know when these cookies are done?
The edges will look crisp but the middle should be slightly soft. The edges will be lightly golden in color. After you take them out from the oven, allow the cookies to cool before lifting them to allow the cookies to set and prevent them from breaking apart.
If you like these Vegan Red Velvet Crinkle Cookies, you might also like to try:
Vegan Chinese Almond Cake Biscuits
Vegan Chinese Wife Cakes (Sweetheart Cakes)
Vegan Chinese Sesame Balls (Jin Dui)
I cannot wait for you to try these Vegan Red Velvet Crinkle Cookies! If you do, please tag me on Instagram @_withhelen or leave a comment below letting me know you like it! Happy Baking!
Vegan Red Velvet Crinkle Cookies
Covered with powdered sugar and with hints of cocoa flavor, these Vegan Red Velvet Crinkle Cookies are a joy to make and have especially when they are freshly out of the oven. They have a crispy edge and soft center, the best of both worlds
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 12 1x
- Category: Sweets
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Dough
188g (~1 ½ cups) all-purpose flour
25g (¼ cup) cocoa powder
150g (¾ cup) cane sugar
12g (1 tablespoon) flaxseed meal
3g (1 tsp) baking powder
¼ tsp baking soda
¼ tsp fine sea salt
72g (⅓ cup) unsalted, vegan butter, melted
63g (¼ cup) unsweetened, plant-based milk of choice, room temperature
5g (1 tsp) pure vanilla extract
5g (1 tsp) vegan, natural red food coloring, plus more if needed
For Rolling
50g (½ cup) powdered sugar
50g (¼ cup) cane sugar
Instructions
- To a mixing bowl, add in the flour, cocoa powder, sane sugar, flaxseed meal, baking powder, baking soda and salt together. Mix until they are well-combined. If you find that there are a lot of lumps, sift all the ingredients through a sifter.
- To another bowl, add in the melted vegan butter, plant-based milk, vanilla extract and vegan food coloring. Mix until the red food coloring is well incorporated.
- Slowly add the flour mixture into the wet ingredients, stirring as you mix the ingredients together. Continue mixing until a dough forms.
- To roll the cookies, combine the powdered sugar and cane sugar together. Using a 1 ½ inch cookie scoop, scoop the dough out one by one and roll them into a ball. Roll each ball into the powdered sugar mixture and place each dough onto a baking sheet about 2 inches apart. Cover the baking sheet pan with plastic wrap or with a kitchen towel and place it in your fridge to chill for 30 minutes.
- Meanwhile, preheat the oven to 350F (180C).
- Bake the cookies for 10-12 minutes or until the edges are slightly crisp. Allow the cookies to cool before serving. Enjoy!
Keywords: vegan cookies, crinkle cookies, vegan cookie dough
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