Can I share a secret with you? I’ve never really been a fan of red velvet in most cases. There are a few times I’ve had it and they were worth going back for seconds, but in most cases it was something I could pass on with not one ounce of regret.
Well, I’m moving differently these days. You know, trying out things I didn’t like in yesteryears so here we are. These Vegan Red Velvet White Chocolate Chip Cookies are DELICIOUS!! A while back I heard that Walmart (of all places) was coming out with their own vegan white chocolate chips under the Great Value brand.
I don’t shop at Walmart often, but as I was thinking about things to create for Valentine’s Day, white chocolate kept coming to mind. That’s when I remembered Walmart’s vegan white chocolate chips! The reviews online seemed legit, so I skipped on over to my local store to grab a bag (or two).
I’m happy to report that these white chocolate chips didn’t disappoint! If you haven’t tried them yet, I’d say they’re worth trip next time you’re near a store.
How to Make Vegan Red Velvet White Chocolate Chip Cookies
Making these Vegan Red Velvet White Chocolate Chip Cookies is really simple. Just like most other cookie recipes, you’ll start by creaming together the softened vegan butter and brown sugar. Wondering what’s the best way to soften your vegan butter? I simply leave mine out on the counter for a few hours.
If I know I want to make cookies that day, I’ll set it out in the morning in the window sill and it’s usually softened within two hours or so. Whenever I try microwaving it, I end up with vegan butter that’s too soft or almost melted, so I wouldn’t suggest doing it that way. Unless of course you’ve mastered this yourself. By all means, do it however works for you!
Once your vegan butter and brown sugar are mixed, you can add in the remaining ingredients for your Vegan Red Velvet White Chocolate Chip Cookies (except the white chocolate chips). I like to start with the dry, then finish with the wet. Whenever I use my standing mixture, it seems that doing it in this order helps to keep flour dust from flying in my face! Mix everything together until you have formed a dough.
Once the dough is formed, you’re ready to stir in your vegan white chocolate chips. You can do this one of two ways: by hand or with an electric mixer. The first time I made these Vegan Red Velvet White Chocolate Chip Cookies, I opted to use my standing mixer for the sake of ease. Whenever I make my salted chocolate chip cookies, I use this method so I figured white chocolate chips would be no different. I was wrong.
Apparently white chocolate chips (at least this brand) are more delicate than regular ones. I noticed that a few of the chips were breaking apart, as if the mixing paddle were crushing them. It wasn’t terribly obvious with the finished product. To make them a little prettier, I simply placed a few chips in each cookie ball so that they’d appear on top when they were done baking.
Because the dough is so thick, mixing them by hand might be a little more involved. However, I’m sure doing it this way would keep the chips from breaking!
How Long Do Red Velvet White Chocolate Chip Cookies Keep?
To store these Vegan Red Velvet White Chocolate Chip Cookies, you’ll want to place them in an airtight container. If you like room temperature cookies (like me), you can keep them on the counter for 4-5 days. If you’re okay with cold cookies, you can store them in the fridge for up to one week!
If by chance you’re looking to bake these in advance for a special occasion and need to freeze them, you can do so by placing them in an air tight container, adding parchment paper between the different layers to help keep them from sticking to each other. This will also help keep them in tact when it’s time to whip them out again. Don’t you hate when the bottom of a cookie rubs off on the top of a cookie?! Just be sure that you allow the cookies to cool completely before placing them in the freezer.
These Vegan Red Velvet White Chocolate Chip Cookies will last in the freezer for about 2 months. When you’re ready to enjoy them, simply set the container out on the counter or in the fridge for them to thaw overnight. Then prepare to indulge 🙂 Alternatively, you could freeze the cookie dough itself and bake them fresh whenever you’re ready!
Can These Be Made Without the White Chocolate Chips?
Yes! They can! If you can’t find vegan white chocolate chips in your area, you can sub for dairy-free semi-sweet chocolate chips or dairy-free dark chocolate.
Don’t have any of those either? You can also leave these cookies plain or opt for your favorite nut to add to the batter. The choice is yours!
Vegan Food Coloring
For this particular recipe I chose to use a liquid vegan food coloring from McCormick. Whatever food coloring you use, just be sure to read the ingredients as some food colorings are not vegan and are made using all sorts of foolishness (like bugs…wtf?!).
Wondering if beet dye will work? I haven’t tried it personally, but I’ve read that it doesn’t hold up very well when baking. Instead of a red finished product, it often ends in a brown cookie with a slight re-dish tint. Not exactly what we’re going for here.
Where Can I Find Vegan White Chocolate Chips?
As I mentioned earlier, I found the vegan white chocolate chips I used for this recipe at Walmart, where they’ve added it to their Great Value Brand. I’ve also found a few more options online:
I know you’ll love these Vegan Red Velvet White Chocolate Chip Cookies! They’re easy to make, soft, chewy and delicious! Plus they’re easy to customize! Give this recipe a try and let me know what you think in the comments below!
Vegan Red Velvet White Chocolate Chip Cookies
- 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
- 1¼ cup organic brown sugar
- ¾ cups softened vegan butter (not melted, just room temperature)
- 2¼ cup organic all-purpose flour
- 1 tsp baking soda
- ¼ tsp sea salt
- 3 tbsp cocoa powder
- ½ tbsp vegan red food coloring
- 2 tsp white vinegar
- ½ tsp vanilla extract
- ½ cup vegan white chocolate chips
- Preheat oven to 350°
- Combine the flaxseed meal and water together in a small bowl. Set aside in the fridge to thicken.
- In a large mixing bowl cream together the softened vegan butter and brown sugar until it appears whipped.
- Add in the dry ingredients along with the wet ingredients (including the flax egg). Mix until well combined. (Dough will be thick and fairly crumbly, but should hold together when firmly pressed)
- Gently fold in the vegan white chocolate chips until properly mixed in throughout the cookie dough.
- Using a standard-sized cookie scoop to retrieve, roll the dough into balls and transfer each to a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, then remove from oven and allow to cool. Enjoy!