Plant-based red velvet sandwich cookies. The BEST cashew cream cheese frosting sandwiched between delicious, perfectly chocolatey, chewy red velvet cookies coated in a dark chocolate glaze. This cookies are perfect for the Holiday!
Plant-based red velvet cookies
I’m so excited to share these delicious plant-based red velvet cookies with you today! It’s a delicious and chewy red velvet cookie with a chocolate ganache glaze and a seriously creamy and dreamt cashew cream cheese frosting. They are magical!
Red velvet treats just scream the holidays, with its beautiful red hue and delicious chocolatey taste. I made these extra festive by rolling the frosting in red and green sprinkles and topping these with white chocolate Christmas trees!
How are these cookies plant-based?
These cookies contain no animal products and mostly wholesome ingredients, like plant-based avocado-oil butter, whole wheat pastry flour, and flaxseeds (instead of eggs).
To be honest, I’ve really loved plant-based baking. You can forgo the diary products and eggs (which means less ingredients to come to room temperature) and it still creates an irresistible dessert!
What about the cream cheese frosting?!
Now, we all know the best part about any red velvet cookie is the cream cheese frosting. And these cookies are no exception! I made the BEST cashew cream cheese frosting using Treeline Plain Cashew Cream Cheese. With a smooth texture and slight tanginess, their Plain Cream Cheese is perfect for creating a smooth and luscious plant-based cream cheese frosting. Plus, it’s made with just five simple ingredients and super versatile, making it a wholesome and easy swap in sweet or savory recipes that call for dairy cream cheese.
Tips for creating these red velvet sandwich cookies
- If using a whole wheat flour, use whole wheat pastry flour. It leads to a more tender cookie (white AP or GF all-purpose works too)
- Do not over bake! Once the edges are just golden brown, remove the cookies from the oven. They might not seem quite done, but they will continue to cook as they cool.
- Use Treeline Plain Cream Cheese for the cashew cream cheese frosting. It’s what I highly recommend for the best results. It’s creamy texture and mild taste leads to a delicious plant-based cream cheese frosting that tastes like the real deal. My hubby was literally shocked when he found out the frosting was plant-based, it was so good!
- Allow the Treeline cashew cream cheese and plant-based butter to come to room temperature before making the frosting – this will lead to a smoothy, more velvety frosting.
- Get festive by adding red and green sprinkles and/or white chocolate Christmas trees. It makes them super cute for the Holidays!
If you make these plant-based red velvet sandwich cookies, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Plant-Based Velvet Sandwich Cookies
- 1 stick plant-based butter ½ cup, softened
- ½ cup organic cane sugar
- ¼ cup organic brown sugar
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 1 tablespoon red food gel
- 1 teaspoon vanilla
- 1 ¼ cup whole wheat pastry flour or all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup dark chocolate chips
- 1/2 teaspoon coconut oil
Cashew Cream Cheese Frosting
- 4 oz container Treeline plain cashew cream cheese room temperature
- Half stick 1/4 cup vegan plant based butter room temperature
- 2 cups powdered sugar shifted
- 1 tsp. vanilla
- Pinch of salt
Pre-heat the oven to 350 degrees. Line a cookie sheet with a silicone mat (or grease lightly). In a large bowl, using a hand mixer or whisk, cream together the butter and sugar until light and fluffy, 2-3 minutes. Add in the flaxseed egg, red food gel, and vanilla and beat until combined.
Shift in the dry ingredients and gently beat until just combined.
Using a tablespoon cookie dough scoop or large spoon, scoop out the dough into 12 cookie dough balls. Place the cookie dough balls on the prepared cooking sheet and press down lightly (this helps them spread better).
Bake for 9-11 minutes or until the outside a lightly browned and the middle just set (the will continue to cook and harden as they cool). Let cool completely.
In a small microwave bowl, add the dark chocolate chip and coconut oil and microwave, on 50% power, in increments of 45 seconds, until fully melted. Add a dollop to the bottom side of each cookie and spread it out so it covers the whole Botton. Allow the chocolate to set.
For the frosting, add the plant-based butter to a stand-mixer (or using a large bowl and a hand mixer). Mix until light a fluffy, 2-4 minutes. Add in the Treeline cashew plain cream cheese and beat for another 2-3 minutes or until light and fluffy and fully combined with the butter (scraping down the sides as necessary). Add in the vanilla and pinch salt. Finally, add in the powdered sugar in 3 increments, beating until smooth and creamy. Add frosting to a piping bag with a regular round tip or a ziplock bag with a corner cut off. Top each cupcake with a dollop of frosting.
Spread frosting on half the cookies. Top each frosted cookie with another non-frosted cookie. Gently press together.
Serve and enjoy!