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1 min read

Vegan Red Velvet with Marshmallow Cookie

Posted By

Karim Youssef

Clean Lean Protein recipe
These easy vegan red velvet cake mix cookies are easy to make and taste amazing! They have the perfect chewy texture.

Ingredients

  • 230g Cold Chopped Vegan Butter 
  • 160g Caster Sugar 
  • 160g Light Brown Sugar 
  • 450g Chopped Vegan White Chocolate 
  • 475g Plain Flour 
  • 25g Cocoa (we use a mix of regular and black cocoa)
  • 1 Scoop of Nuzest Rich Chocolate Clean Lean Protein Powder 
  • 1 tsp Salt
  • 3 tsp Baking Powder 
  • 2 Vegan Eggs (I used aquafaba)
  • 1 Vegan Egg Yolk (I used vegan egg replacer)
  • 1 tsp Vanilla Extract
  • 1 tsp Red Food Coloring (paste food coloring not liquid)
  • Vegan Marshmallows

Recipe by Georgina Xuan

These easy vegan red velvet cake mix cookies are easy to make and taste amazing! They have the perfect chewy texture.


Method

In a stand mixer, add in the vegan butter and beat for a few seconds just to break down the butter. (Do Not over mix)

Add in both types of sugar in the mixer and mix together till it resembles crumbly little nuggets.

Add in the vegan chocolates and gently mix them well.

In a bowl, mix the rest of the dry ingredients until uniformly combined.

Then add the mixture into the batter and mix until a breadcrumb consistency.

Add in the vegan egg, vanilla extract, and the red food coloring. Mix till it comes together into one dough. (You Do Not want the dough to look like it's creamed together, it should just hold nicely together)

Weight out 125g of dough and gently squish it together. Make a hole in the middle and add the vegan marshmallow then press the dough together to cover it. (Do Not roll it till a smooth ball, just press the dough together to form a rough ball)

Lastly, freeze the dough ball for at least 3hrs or overnight. 

Preheat the oven to 180 degrees with a lined tray inside. Bake it for 14 mins and let it cool to firm up. (The cookie will still be very soft when taken out)


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