You can make delicious vegan red velvet cookies with only 3 ingredients. Add some option add-ins to dress them up or eat as-is.Jump to Recipe
Having an easy cookie base is a perfect way to make a delicious dessert, and it doesn’t get easier than just 3 ingredients. I found these vegan red velvet cookies to be yummy as is, but you can also dress them up a bit if you’d like.
Why vegan? I found out last year that I am allergic to dairy and eggs. It was definitely a shift to try to find recipes without those two ingredients. Dairy seems to be in EVERYTHING! Luckily, I’ve always loved to cook and make my own recipes, so we’ve been doing a lot of that. And a lot of dairy substitutions for our regular recipes.
Most red velvet cake mixes will be vegan but verify the ingredients. The vegan butter takes the place of the regular butter in cookies, and the applesauce is a substitute for the eggs.
Vegan Red Velvet Cookies Step by Step
- 1 box (15.25 oz) red velvet cake mix
- 1/2 cup vegan butter, melted
- 1/2 cup applesauce, unsweetened
Preheat the oven to 350F.
Mix the cake mix, butter, and applesauce in a medium mixing bowl until thoroughly combined.
Use a cookie scoop to spoon out 1 tbsp of dough onto a baking sheet, about 1 inch apart.
Bake for 10-12 minutes, until the edges start to get light brown or hardened.
Let the cookies sit on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
There are a lot of options for add-ins.
- Chocolate Chips: You can add 1 cup of vegan chocolate chips to the cookie dough before baking. Again, if you don’t need it to be vegan and dairy-free, you can use regular chocolate chips.
- Powdered Sugar: After the cookies have baked and cooled, dust with a bit of powdered sugar.
- Cream Cheese Frosting: Typically, red velvet cookies and cake are topped with cream cheese frosting. If you want to keep these dairy-free, make sure you check your ingredients. I was able to find some store-bought cream cheese frosting without dairy (which did make me question how it’s considered cream cheese!).
Stor remaining vegan red velvet cookies in an airtight container at room temperature. They will keep for about 5-7 days if you don’t eat them first!
Originally Published On: January 3, 2022
3 Ingredient Vegan Red Velvet Cake Cookies
- 15.25 oz red velvet cake mix
- 1/2 cup vegan butter (melted)
- 1/2 cup applesauce (unsweetened)
- Preheat the oven to 350F
- Mix the cake mix, butter, and applesauce in a medium mixing bowl until thoroughly combined
- Use a cookie scoop to spoon out 1 tbsp of dough onto a baking sheet, about 1 inch apart
- Bake for 10-12 minutes, until the edges start to get light brown or hardened
- Let the cookies sit on the baking sheet for 5 minutes before moving to a wire rack to cool completely
- Add 1 cup of vegan chocolate chips to the batter before baking
- Dust with powdered sugar before serving
- Drizzle with cream cheese frosting
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Vegan Red Velvet Cookies FAQs
No, you can use regular butter if you aren’t trying to keep these vegan and dairy-free.
Even though these are cookies, you want to stick with the unsweetened applesauce. If you use the sweetened applesauce it can be too much. Plus, there are often other flavors, such as cinnamon, in the sweetened applesauce that would change the flavor of the cookies.