If you love red velvet and you’ve ever wondered what magic can be whipped up with a box of cake mix and a little creativity, let me introduce you to my new obsession: vegan red velvet cake mix cookies. These cookies are soft, chewy, and packed with that iconic red velvet flavor we all love—plus, they’re ridiculously easy to make. No fancy equipment, no endless ingredient lists, just a box of cake mix and a few pantry staples to transform your dessert game. They’re awesome in a pinch!
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Ingredients
Before we start, let’s talk about the stupid simplicity of this ingredients list. You don’t need a ton of ingredients for this, which is what makes it perfect for last-minute sweet tooth cravings or impromptu baking sessions with friends!
Here’s what you’ll need:
- 1 box of red velvet cake mix (ensure it’s vegan-friendly)
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based milk (such as almond, soy, or oat milk)
- 1/2 cup dairy-free white chocolate chips or dark chocolate chips (optional)
That’s it—just four ingredients to get these cookies on your plate in no time. The simplicity is why this is one of my go-to red velvet cake mix recipes when I’m in a pinch.
How to Make Red Velvet Cake Mix Cookies
Now for the fun part: making these beauties! If you’re like me and love recipes that don’t require a ton of prep or clean-up, you’re going to love how effortlessly these cookies come together.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the red velvet cake mix, vegetable oil and plant-based milk in a large bowl until a thick dough forms.
Fold in the dairy-free chocolate chips if using.
Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
For extra pretty cookies, press some extra white chocolate chips into the outside of your dough before baking.
Bake for 10-12 minutes, or until the edges are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. To be honest, you can skip this step if you want to! I usually leave my cookies a tad bit underbaked and let them finish baking on the baking sheet out of the oven.
And there you have it: cake mix cookies red velvet style, baked to perfection and ready to devour.
Pro Tips for Vegan Red Velvet Cake Mix Cookies
Want to take your cookies to the next level? These tips will help you achieve red velvet perfection every single time.
- Chill the Dough:
If your dough feels a bit sticky, pop it in the fridge for 15–20 minutes before scooping. This makes it easier to handle and helps the cookies hold their shape while baking. - Don’t Overbake:
The key to soft, chewy cookies is taking them out of the oven when they’re just set around the edges. They’ll continue to firm up as they cool, so resist the urge to leave them in for too long! You can leave them on the cookie sheet a bit longer out of the oven if you’re unsure. Plus, there aren’t any eggs in this recipe, so you don’t have to worry quite as much about egg safety. - Customize Your Add-Ins:
While chocolate chips are a classic choice, you can also mix in chopped nuts, white chocolate chunks, or even a swirl of vegan cream cheese for a little extra flair.
- Store Them Right:
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Or, freeze them for a rainy day—they’ll thaw beautifully!
FAQs
Q: Can I use a different flavor of cake mix for this recipe?
A: Absolutely! While we’re focusing on red velvet here, this recipe works beautifully with other vegan cake mix flavors like chocolate, vanilla, or even funfetti. The method stays the same, so feel free to experiment. I have a recipe for vegan cake mix cookies here that uses a white cake mix.
Q: Where can I find vegan-friendly red velvet cake mix?
A: To be honest, I’m not a true vegan, so my opinion/methods may not be best for someone who is truly dedicated to living a plant-based lifestyle. However, I typically look at the ingredients for the box cake mixes in the grocery store and just make sure they don’t have any dairy or egg ingredients listed. When in doubt, I’m sure Amazon has some truly vegan red velvet cake mixes!
Q: What’s the texture of these cookies like?
A: These cookies are soft, chewy, and slightly cakey—basically everything you’d want in a red velvet cookies from cake mix easy recipe. The edges have a slight crisp, while the centers stay nice and tender.
Q: Can I make these oil-free?
A: You can try substituting the oil with unsweetened applesauce for a lower-fat option. Keep in mind that the cookies might be a bit softer and less crisp around the edges.
Q: Can I make these cookies non-vegan?
A: For sure! If you’re not following a vegan diet, you can replace the oil with melted butter, use cow’s milk and dairy white chocolate. You could also add an egg or two for some extra fluffiness if you want, but make sure you do bake the cookies fully if you use egg.
I can’t tell you how much I love these easy red velvet cookies. They’re a lifesaver when I need a quick dessert for a party, or just a little pick-me-up at the end of a long day. Plus, there’s something so satisfying about taking a simple box of cake mix and turning it into something that tastes (and looks!) completely homemade.
So, whether you’re a seasoned baker or just starting out, I hope you give these cake mix cookies red velvet style a try. They’re proof that delicious, vegan-friendly treats don’t have to be complicated. Happy baking!
What’s your favorite way to enjoy red velvet? Let me know in the comments below!
Vegan Red Velvet Cake Mix Cookies
Ingredients
- 1 red velvet cake mix check the ingredients to make sure it's vegan
- 1/3 cup vegetable oil or melted coconut
- 1/4 cup plant-based milk almond, soy or oat are all fine
- 1/2 cup vegan-friendly white chocolate chips or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the red velvet cake mix, vegetable oil and plant-based milk in a large bowl until a thick dough forms.
- Fold in the dairy-free chocolate chips if using.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. I like to roll mine into balls, but you don't have to.
- Press some extra white chocolate chips into the outside of your dough balls for extra aesthetic cookies.
- Bake for 10-12 minutes, or until the edges are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. To be honest, you can skip this step if you want to! I usually leave my cookies a tad bit underbaked and let them finish baking on the baking sheet out of the oven.
