My Red Velvet Cookies are soft and chewy with a delicious vegan cream cheese frosting.  They are an amazing cookie that’s full of flavor and easy to make.  And they have a great texture to them.  You should try making these for your family.

Mom’s Organic is one of a handful of markets where I can purchase my recipe ingredients.  The others include Whole Foods Market, Wegmans and Sprouts Farmers Market.  If you’d like to see some awesome kitchen essentials check out the ones on my Shop Page.

Vegan Red Velvet Cookies

Ingredients:
Cookie Dough
1/2 Cup of rice milk, (you can also use another nondairy milk)
1 Teaspoon of white vinegar
2 Cups of gluten free all-purpose flour
1 Cup of coconut sugar
1 1/2 Tablespoon of unsweetened cocoa powder
1 1/2 Teaspoon of baking powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
2 Tablespoons neutral-flavored oil
1/2 Teaspoon of vanilla extract
Vegan food coloring, a few drops
Frosting:
4 Ounces of vegan cream cheese
2 Cups of organic powdered sweetener
1/2 Teaspoon of vanilla extract
Pinch of Himalayan salt

Directions:
-Preheat your oven to 375F and line a baking sheet with parchment paper. You can also use a silicone mat. Set aside.
-In a measuring cup, combine the milk and vinegar, set aside for a few minutes to circle.
-In a mixing bowl or a hand mixer, sift together the dry ingredients.
Stir together the wet ingredients in a separate bowl and then slowly add to the dry ingredients, mixing until just incorporated. Add the red food coloring now. Use a cookie scoop to portion out the cookies on a baking sheet.
-Bake the cookies for 10 minutes, rotating the pans halfway through baking.
-Allow the cookies to cool on a wire rack then use a spatula to remove cookies.
-Make the frosting by beating together the cream cheese and organic powdered sweetener, a little at a time until smooth. Mix into the vanilla extract and salt.
-Spread the frosting on each cookie after they have completely cooled using a spatula and enjoy!