Vegan Red Velvet Cookies (Mini Batch of 6)

Recipe:

Dry Ingredients:
120 grams wheat flour
13 grams cocoa powder
1/4 teaspoon baking soda

Wet Ingredients:
70 grams vegan butter
95 grams brown sugar
25 grams granulated sugar
1/2 egg replacer
1 teaspoon vanilla extract
1 drop red gel food coloring

Instructions:
Mix the dry ingredients together in a large bowl and set aside.

Beat the butter and sugars together until creamy and combined.

Add in the egg replacer, vanilla extract and food coloring and beat until combined.

Add the dry ingredients into the wet ingredients and mix gently until just combined (don’t overmix).

Roll into 6 balls and freeze at least 30 minutes.

Bake at 350F for 12 minutes or until tops are cracking.

Recipe developed by sambakesvegan 2018.

Nutrition: 1368cal, 20.2 protein, 18.4 fiber (6 cookies = 228cal, 3.4 protein, 3.1 fiber each)

“Master Disorder” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License