Healthy Red Velvet Chocolate Chip Cookies {Eggless + Dairy-Free!}
Yields: 12 cookies
These cookies are perfect for Valentine’s Day, Christmas, the 4th of July… Or any day you’re craving red velvet treats! These cookies are supremely soft and chewy with the perfect iconic chocolaty vanilla red velvet flavor, and they have lots of rich chocolate morsels sprinkled throughout every bite. True cookie perfection! Leftovers will keep for at least three days if stored in an airtight container on the counter or at least one week if stored in an airtight container in the refrigerator.
  1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, milk, red food coloring, and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 12 rounded scoops onto the prepared sheet using a spoon and spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour. Oat flour or regular whole wheat flour may be substituted in a pinch, but the cookies will have detectable “oat-y” or “wheat-y” taste, respectively.

Use store-bought gluten-free flour blends (like this!) for the gluten-free option, but make sure you measure them carefully, like this!

Do not use Dutched or special dark cocoa powder! They’re much less acidic than regular cocoa powder, so the texture and flavor of these cookies won’t be the same.

Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out your cookie dough, making your cookies taste cakey or dry, and too much cocoa powder may make your cookies taste bitter.

If using coconut oil, the cookies may have a faintly detectable coconut flour.

Any milk may be substituted for the unsweetened vanilla almond milk.

Regular red food coloring (like this) will give the brightest color. Liquid “natural” red food coloring may also be used, but the color will be more of a mahogany shade. I have not tried anything else (i.e. gel food coloring) and don’t know how other options will turn out. I haven’t had good luck with other natural options (beets, pomegranates, etc). For another clean eating option, you’re welcome to replace the red food coloring with additional milk or water!

Brown sugar may be substituted for the coconut sugar.

For a truly dairy-free and vegan version, use dairy-free and vegan mini chocolate chips. These are my favorites!

This recipe is easily doubled!

{gluten-free, vegan, egg-free, dairy-free, clean eating option, low fat}
Recipe by Amy's Healthy Baking at