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Vegan Red Velvet Cookies with Cream Cheese Filling

Center-filled vegan red velvet cookies topped with white chocolate chips-what more you can ask for in a cookie? They are soft, delicious and perfect for any occasion.

  • Total Time: 60 to 73 minutes
  • Yield: 6 portions 1x



Cream Cheese Filling:

  • 40g Vegan Cream Cheese
  • 10g Icing Sugar

Cookie dough:

  • 75g All-Purpose Flour
  • 9g Natural Cocoa Powder
  • 1/4 + 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 30g Vegan Butter
  • 36g Brown Sugar
  • 36g Castor Sugar
  • 30ml Soy Milk
  • 1/4 + 1/8 tsp Vanilla Essence
  • 56 drops Red Gel Color
  • Vegan White Chocolate Chips As Required


  1. Preheat your oven to 180C (OTG mode: upper rod + lower rod + fan). Line a baking tray with butter paper or a silicon mat. 
  2. Cream butter and the sugars in a bowl until pale and fluffy.
  3. Now, mix the red food gel color with soy milk and add it to the creamed butter and sugar mixture along with vanilla essence.
  4. Sieve the dry ingredients, i.e., flour, cocoa powder, baking soda, and salt, and mix them to form a dough.
  5.  The dough will be sticky, so keep it in the freezer for some time before shaping. 
  6. Take 40g of dough and make a ball. Press it a little and place frozen cream cheese filling on it. Wrap and seal the dough around the filling nicely. 
  7. Do the same for the rest of the dough and place them in a lined baking tray.
  8. Garnish the cookies with vegan white chocolate chips on top. 
  9. Freeze them for 15-20 minutes and then bake at 180C (OTG mode: upper rod + lower rod + fan) for 15-18 minutes.
  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Freezing Time: 30 to 40 minutes
  • Cook Time: 15 to 18 minutes