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By Nourishing Amy

Red Velvet Chocolate Chip Cookies

timerPrep Time: 25 minutes + chilling

groupsServes: People

These are the best cookies this Valentine's Day (and all year long)! Imagine the best red velvet cake crossed with a chocolate chunk cookie and this is it. Chewy, soft, and delicious cookies slightly flavored with deep, rich cocoa and brightly colored red packed with chunks of melting chocolate.


1 stick or ½ cup vegan butter, softened

⅔ cup vegan cream cheese

½ cup refined sugar

½ cup light brown sugar

2 tsp vanilla essence

6 drops red food gel

1½ cup plain or GF plain flour

1 tbsp cocoa powder

1 tbsp cornstarch

1 tsp baking powder

¼ tsp baking soda

A pinch of salt

2 bars of Pink Himalayan Salt Chocolate, roughly chopped.


Step 1

Using a handheld or freestanding mixer, cream together the butter and cream cheese until fully mixed. Add in both sugars and beat until light and fluffy.

Step 2

Beat in the vanilla and red food gel.

Step 3

Now add in the flour, cocoa powder, cornstarch, baking powder, bicarbonate of soda and salt and beat to a thick cookie dough.

Step 4

Fold in most of the chocolate, saving some for the top and chill in the fridge for 30 minutes.

Step 5

When ready to bake, preheat the oven to 355* and have two baking trays lined with parchment paper

Step 6

Divide the dough in 14 balls and arrange them on the trays, leaving a 3-cm gap around them as they spread. Press on the extra chocolate and bake for 13-14 minutes, or until spread, crinkly at the edges and slightly tender in the middle. Turn the trays round halfway through baking time.

Step 7

Allow to cool on the trays for 10 minutes and then transfer to a wire rack to cool fully or enjoy warm. Store cooled cookies in a sealed container for 3-5 days at room temperature. Cookies can be kept in the freezer for up to 1 month.

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