This edible Red Velvet Cookie Dough is an easy no-bake dessert that comes together in just 15 minutes. Each bite is bursting with decadent red velvet flavor and the sweetness of white chocolate chips. The best part—it’s perfectly safe to eat and made with simple pantry ingredients.
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If you’re a fan of red velvet cake, you’ll love this easy no-bake red velvet cookie dough. It’s made with whole wheat flour for a healthier twist and is completely vegan and egg-free.
It’s the perfect treat for a holiday like Valentine’s Day, but also easy enough to make when you’re craving something sweet after dinner.
This edible cookie dough uses heat-treated flour, which makes it perfectly safe to eat raw.
For more no-bake desserts, check out my No-Bake Vegan Cheesecake, Banana Nice Cream, Easy Bliss Balls, and Vegan Chocolate-Covered Strawberries.
Why You’ll Love This Recipe
- No bake. If you’re looking for a simple no-bake dessert to whip up, you’re in the right place!
- Easy to make. Made with just a few pantry ingredients and in less than 20 minutes.
- NO special equipment. You don’t need a stand or electric hand mixer, you can whip this up with just a spoon!
- Egg-free and vegan. You can make a delicious cookie dough that’s perfectly safe to eat without the raw eggs!
Ingredients Needed
- White whole wheat flour: I like to use whole wheat flour because it’s not as refined, but you can use all-purpose flour as well. Make sure to not pack it into the measuring cup, but use the spoon and leveling method instead.
- Vegan unsalted butter: You’ll need softened, not melted butter to make this recipe. I like to leave mine on the counter for 1-2 hours, but if you’re in a hurry you can use this trick instead.
- Granulated sugar: I’ve tested this recipe many times and found that using only granulated sugar, as opposed to a mix of white and brown sugar, yields the best results.
- Non-dairy milk: Any plant milk can work here such as oat milk, soy milk, or almond milk.
- Cocoa powder: Make sure to use unsweetened for that classic red velvet flavor.
- Red food dye: You can use a natural food dye if desired, otherwise both gel and liquid food coloring will work.
- Vanilla extract: A splash of vanilla goes a long way here.
- White chocolate chips: I’m using dairy-free white chocolate chips, but dark or milk chocolate can also work.
For exact measurements and details, check out the recipe card at the bottom of this post.
How To Heat-Treat Flour
Raw flour might contain harmful bacteria, so it’s not safe to eat as is. That’s why you should heat it before mixing it into the dough. Here are two ways to do that:
- In the oven: Preheat oven to 350F and line a rimmed baking tray with parchment paper. Spread the flour into a thin, even layer and bake for 5-10 minutes, stirring halfway through. Make sure it reaches 165F so that it kills any bacteria, which will make the flour safe to eat. Keep a close eye on it, making sure it doesn’t burn. When ready, set aside and let it cool completely.
- In the microwave: Spread flour into a thin layer on a microwave-safe plate. Microwave for 2 minutes, stirring every 30 seconds, or until the flour reaches 165F. Make sure to keep a close eye on it to prevent burning. When ready, set aside to cool completely.
How To Make Red Velvet Cookie Dough
Step 1: Heat-treat your flour using one of the preferred methods mentioned above. Set it aside to cool completely.
Step 2: In the meantime, cream the butter, sugar, and vanilla extract together in a large bowl until smooth. You can either use a whisk, a stand mixer with a paddle attachment, or a handheld mixer.
Step 3: When the flour has cooled down, mix it with the salt and cocoa powder in a small bowl.
Step 4: Gradually add the dry ingredients to the wet ingredients until fully incorporated. If the dough looks dry, add 1 tablespoon of plant milk at a time, until the desired texture is achieved.
Step 5: Slowly start adding the food dye, mixing it completely before adding some more if needed.
When you reach the desired color, stir in the chocolate chips. For best results, cover the dough and let it sit in the fridge for 30 minutes to firm up. Then, serve!
Tips
- Use room-temperature butter. Cold butter or melted butter won’t work here so having room-temperature butter is essential for a smooth cookie dough.
- Let the flour cool before using. If you add the flour while it’s hot, it will melt the butter, resulting in a messy, runny cookie dough.
- Add the food dye slowly until you reach the desired color. Remember you can always add some more but you can’t take away!
- If using salted butter, skip the salt. This way you’ll avoid making your cookie dough overly salty.
- Chill the dough for at least 30 minutes. This allows the flour to hydrate and the dough to set.
Serving Suggestions
- Red velvet ruffles: Roll the cookie dough into balls and dip in a melted chocolate ganache. Transfer to a plate layered with parchment paper and let set in the fridge.
- Double chocolate: Replace the white chocolate chips with semi-sweet chocolate chips or your favorite chopped dark chocolate bar.
- M&M’s: Add up to 1/2 cup of vegan M&M’s.
- Sprinkles: Add 3-4 tablespoons of sprinkles for birthday cake vibes.
- Mini marshmallows: Add up to 3/4 of vegan mini marshmallows.
- Oreos: Add 1/2 cup of crushed Oreos.
- Pecans or walnuts: Add 1/2 cup of chopped roasted pecans or walnuts.
- Cream cheese frosting: Add swirls of your favorite vegan cream cheese frosting to add creaminess and tanginess.
Recipe FAQs
Red velvet is considered both vanilla and chocolate, as it has hints of cocoa to give it flavor but not enough to call it an entirely chocolate dessert. It has a distinct, rich, and slightly tangy profile.
No, this cookie dough lacks a binder like a flax egg and a leveling agent like baking soda, so it won’t bake well.
No, it doesn’t affect the flavor at all and is only used for color, so feel free to omit it.
No, raw flour contains harmful bacteria such as E. coli and salmonella, which can cause food poisoning. That’s why it’s best to heat treat it in a microwave or oven before using it in recipes that won’t be cooked further.
You can use gluten-free all-purpose flour and substituted with a 1:1 ratio.
How To Store
- Fridge: Transfer leftover cookie dough to an airtight container and store it in the fridge for up to 1 week.
- Freezer: Roll the dough into cookie dough balls and transfer to a freezer-safe container. Cover with a lid and freeze for up to 3 months.
If you’ve tried this edible red velvet cookie dough or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
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Red Velvet Cookie Dough
Ingredients
- 1 ¼ cups white whole wheat flour or all-purpose flour
- 1-2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup vegan butter softened to room temperature
- ¾ cup granulated sugar or coconut sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons plant milk as needed
- red gel food coloring
- ¼ – ⅓ cup white chocolate chips I used dairy-free white chocolate chips (optional)
Instructions
- Start by heat-treating the flour. Preheat the oven to 350F and line a rimmed baking tray with parchment paper. Spread the flour out in an even layer on the baking tray and bake for 5-10 minutes, stirring halfway through. Keep a close eye on it to make sure it doesn’t burn. Make sure it reaches 165F throughout to kill of any bacteria. Remove it from the oven an allow it to cool completely before using. Tip: Take your butter out of the fridge and place it near the oven while you prep the flour so that it softens up.
- In a medium-sized mixing bowl, whisk together the flour, cocoa powder, and salt until well combined.
- In another mixing bowl, cream together the softened vegan butter, granulated sugar, and vanilla extract until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until well incorporated and a dough forms. If it’s a little dry, add one tablespoon of milk at a time until desired consistency is reached.
- Add in the red food coloring a little bit at a time until your desired red color is achieved. You can also omit the food coloring, as the flavor will still be the same.
- If using chocolate chips, fold them into the dough until evenly distributed.
- For best results, cover the dough and chill it in the refrigerator for about 30 minutes to allow it to firm up slightly.
- Once chilled, scoop the red velvet cookie dough into bowls or serve it directly from the mixing bowl. Enjoy!
