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5 from 2 votes

Vegan Red Velvet Crinkle Cookies

Red velvet cake-like cookies rolled in powdered sugar and baked.
Prep Time10 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 18
Calories: 141kcal
Author: Lauren Hartmann

Ingredients

  • 2 Tablespoons Flax meal
  • 3 Tablespoons Water
  • 1/2 Cup Vegan butter, room temperature(I used country crock plant butter)
  • 3/4 Cup Organic cane sugar
  • 1/4 Cup Applesauce
  • 2 teaspoons Vanilla
  • 1 Tablespoon Vegan red food coloring, I used Watkins brand
  • 2 Cups All purpose flour
  • 2 Tablespoons Cocoa powder
  • 1 1/4 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 Cup Powdered sugar, organic

Instructions

  • First make a flax egg, whisk together the flax meal and water in a small bowl. Let sit for 2-3 minutes or until it has thickened.
  • Now, in a large mixing bowl, add the vegan butter and cane sugar. Mix together with a hand mixer or stand mixer until fully combined and light and fluffy.
  • Then add the flax egg you made, applesauce, vanilla and food coloring. Slowly stir together so you don't get food coloring everywhere. Then once it starts to come together you can finish stirring by hand to fully combine or use the mixer to finish the job. The mixture will most likely look broken at this point. Don't fret!
  • Next, in a separate medium sized mixing bowl, sift the flour, cocoa powder, baking powder and baking soda. Stir in the salt.
  • Then add the dry ingredients to the wet ingredients a little at a time, mixing as you go, until all the dry ingredients are incorporated.
  • Now, chill the dough in the fridge for about 1 hour or until it is firm enough to handle and roll.
  • Preheat the oven to 350 degrees(F).
  • Add the powdered sugar to a small bowl.
  • Then take about 1 tablespoon of the cookie dough roll into a ball in your hands, drop in the powdered sugar and roll to completely coat in the powdered sugar. Place the ball on a baking sheet lined with parchment paper or sprayed with non-stick spray. Leave it in a ball and don't press down.
  • Repeat with all the dough, placing all the cookies about 2 inches apart. You may need to do it in batches.
  • Bake for 9-11 minutes or until nice and puffy and crinkled.
  • Let cool completely before enjoying. They keep well in the fridge for 1-2 weeks.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 137mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 240IU | Calcium: 17mg | Iron: 1mg