These Oreo Red Velvet Cookies are easy and delicious! The perfect treat for Valentine's Day!
Valentine's Day is right around the corner! While we aren't huge on celebrating the holiday, we decided that it would be fun to get a little festive this year. My husband and I are normally cynics who reject holidays like Valentine's Day but this year, we couldn't get enough of these Oreo Red Velvet Cookies! These cookies are so chewy, soft and delicious!
One of my favorite things about these cookies is that they are dairy and egg-free. With the price of eggs these days, you can't beat that! You are going to have these cookies on repeat!
Check out these Red Velvet Cake Mix Brownies or these Strawberry Crunch Cookies for another great recipe!
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What Makes These Oreo Red Velvet Cookies So Great
- Easy Ingredients- Most of the ingredients you will probably already have in your pantry at home!
- Vegan-These cookies are egg and dairy-free which makes them totally plant-based!
- No Chilling Time- The dough is ready to bake immediately and doesn't need any chilling time to rest.
Ingredient Notes and Substitutions
- Golden Oreos-I love the color contrast between the golden Oreos and the red cookie dough, however, feel free to use chocolate Oreos if you prefer!
- Almond Butter-Almond butter does the heavy lifting in this recipe to replace the butter and eggs. I like almond butter because it is milder than peanut butter and pairs well with cocoa powder. However, if you are nut-free, you can use sunflower butter instead.
- Almond Milk-The milk helps to thin out the very thick batter. Use any plant-milk that you like.
- Red Food Coloring-You can use either gel or liquid red food coloring. I had the liquid on hand so I used that and it turned out great. The gel will give you more vibrant red colors.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Quick Overview
- In a small bowl combine the dry ingredients
- In a large bowl combine the sugars and almond butter-mix well.
- Add the milk and vanilla and then stir in the dry ingredients.
- Stir in the crushed Oreos
- Roll into balls and bake at 350 for 12 minutes.
Step By Step Instructions
Step 1: In a medium-sized glass bowl, cream together the sugars and the almond butter.
Step 2: In a separate small bowl, add the flour, cocoa powder, salt, and baking soda. Mix to combine.
Step 3: Add the almond milk, red food coloring and vanilla to the sugar mixture. Stir well
Step 4: Pour the dry ingredients into the wet ingredients. Mix until a very soft dough is formed. The dough will be very thick, almost like clay.
Step 5: Fold in the crushed Oreos
Step 6: Scoop 1.5 Tablespoons of dough and roll into a ball, as pictured above. Place 8 balls onto each baking sheet. Bake each batch for 13 minutes.
Storage
Store these cookies in an airtight container on the counter for up to 4 days. These cookies are also perfect for freezing if you want to make a batch but only cook 1-2 at a time.
To freeze, once you have rolled the cookie balls out, add them to a baking sheet and freeze until frozen. Once frozen, add the cookie dough balls to a gallon-sized bag and date and label. Store for up to 3 months.
To bake from frozen, take 1-2 cookie balls out of the freezer, place them on a baking sheet and bake at 350 for 13 minutes.
Check out these Heart Shaped Chocolate Chip Cookies for another fun recipe!
Top tips
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- If you want to avoid using red food coloring, you can make these cookies using all-natural beet powder instead. It is a great plant-based option to avoid dyes. Use 2 teaspoons for a slight red color to your cookies.
- To easily crush the Oreos, I add them to a Ziploc bag and then use a rolling pin to roll over them until they are crushed. It is an easy, mess-free way to crush the cookies!
Recipe FAQs
Red velvet cookies have a slight chocolate flavor to them from the cocoa powder. They are soft yet chewy and slightly nutty.
The combination of the red food coloring and the cocoa powder help to give the red velvet cookies that flavor and color that you know and love.
No, red velvet is more than just chocolate and vanilla. The chemical reaction between the cocoa powder and the baking soda gives it it's signature red velvet texture.
Other Great Cookie Recipes to Try
The BEST Oreo Red Velvet Cookies
Equipment
- 2 Mixing Bowls
- 1 Cookie Sheet
Ingredients
- 1 ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ cup almond butter
- ¾ cup brown sugar
- ¼ cup white sugar
- ½ cup almond milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup golden Oreos crushed
- 1 Tablespoon red food coloring
Instructions
- Preheat the oven to 350 degrees
- In a medium-sized glass bowl, cream together the sugars and the almond butter.
- In a separate small bowl, add the flour, cocoa powder, salt, and baking soda. Mix to combine.
- Add the almond milk, red food coloring and vanilla to the sugar mixture. Stir well
- Pour the dry ingredients into the wet ingredients. Mix until a very soft dough is formed. The dough will be very thick, almost like clay.
- Fold in the crushed Oreos
- Scoop 1.5 Tablespoons of dough and roll into a ball. Place 8 balls onto each baking sheet. Bake each batch for 13 minutes.
Notes
- You can make the cookie dough and chill it in the refrigerator for up to 3 days if you want to make the dough ahead of time.
- If you want to avoid using red food coloring, you can make these cookings using all-natural beet powder instead. It is a great plant-based option to avoid dyes. Use 2 teaspoons for a slight red color to your cookies.
- To easily crush the Oreos, I add them to a Ziploc bag and then use a rolling pin to roll over them until they are crushed. It is an easy, mess-free way to crush the cookies!
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
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