Soft, chewy red velvet cookies with a melty white-chocolate peanut-butter heart — totally vegan, totally romantic, and honestly kind of dangerous when you have a box of them on the counter.

Hey friend — if you want a simple but showstopping Valentine’s bake that’s 100% plant-based, this is your moment. I turned a classic red-velvet cookie into a vegan, chewy little love bomb. They look fancy, taste decadent, and they don’t even require mysterious ingredients. Ready? Let’s bake for somebody (or yourself, no judgment.

Quick Recipe Info (so we don’t waste time)

Recipe name: Vegan Chewy Valentine’s Day Red Velvet Cookies (primary keyword)
Prep time: 15 minutes
Cook time: 35 minutes (including chilling or setting time)
Total time: 50 minutes
Servings: 6 cookies (1 cookie per person, or hoard them — I won’t judge)
Total calories (batch): ≈ 1,025 kcal → ≈ 171 kcal per cookie
Vegan: 100% — no dairy, no eggs, just good stuff.

Why you’ll actually love these (and why they work)

I wanted a chewy cookie that still had that classic red-velvet vibe. To get chew without eggs, I swapped the yolk for a binding alternative that keeps the texture tender: aquafaba (that lovely chickpea-can liquid) or a flax “egg” — both work great. I also use vegan butter for real butter flavor and structure; yes, you can taste the difference. The cocoa adds depth, and the red color keeps the vibe festive without changing the flavor.

Rhetorical Q: Want cookies that look like you tried really hard but only spent an hour in the kitchen? This is it.

Equipment (keep it minimal)

Baking sheet lined with parchment paper
Mixing bowls (one medium, one small)
Electric mixer or sturdy whisk
Measuring cups and spoons
Sifter (for cocoa and flour)
Spatula and cookie scoop or hands for rolling
Wire rack for cooling

FYI: You don’t need a stand mixer. I mix these by hand sometimes and they still turn out delicious.

Ingredients (veganized and precise — makes 6 cookies)

For the cookies

4 tbsp (56 g) vegan butter, softened (I like plant-butter sticks for structure)
1/3 cup (67 g) granulated sugar
3 tbsp aquafaba (chickpea can liquid) or 1 tbsp ground flax + 3 tbsp water (mixed 5 minutes)
3/4 tsp vanilla extract
1 tsp vegan red food coloring (or beet powder for natural color)
0.6 cup (75 g) all-purpose flour (King Arthur or similar)
2.5 tbsp (7.5 g) unsweetened cocoa powder, sifted
1/4 tsp baking soda
1/8 tsp fine salt

For the decoration (vegan hearts)

6 vegan white chocolate peanut-butter hearts — homemade or store-bought. (See note below on how to make them vegan at home.)

Bold tip: If you can’t find vegan white chocolate hearts, melt vegan white chocolate chips and spoon into a heart silicone mold, then press a little dollop of peanut butter into each before refrigerating.

Full Recipe — Step-by-step for Vegan Chewy Valentine’s Day Red Velvet Cookies

1. Preheat and prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Get your workspace ready so the dough doesn’t sit and get too warm.

2. Cream the butter and sugar

In a medium bowl, beat the softened vegan butter and sugar until light and a bit fluffy, about 2–3 minutes. That whipped texture helps give the cookies a tender crumb.

3. Add aquafaba/flax, vanilla, and red coloring

Add aquafaba (or the flax mixture), vanilla, and red food coloring. Mix until the dough takes on a consistent red hue. If the color looks shy, add a little more — Valentine’s Day energy requires commitment.

4. Sift dry ingredients

Sift together flour, cocoa powder, baking soda, and salt. Sifting removes lumps and helps the dry ingredients distribute evenly.

5. Combine gently

Add the dry mix to the wet bowl and stir until just combined. Don’t overmix. The dough should come together into a cohesive, slightly sticky mass.

6. Shape the cookies

Divide the dough into 6 equal portions and roll each into a smooth ball. If you like sparkle, roll the balls in a little extra sugar before placing them on the sheet, spacing them about 2 inches apart.

7. Bake

Bake 10–12 minutes, until the edges set but the centers still look slightly soft. The cookies look a bit underdone; they firm up as they cool. Remove from the oven and let them rest on the baking sheet for 2 minutes, then transfer to a wire rack.

8. Press the vegan heart

After about 10 minutes of cooling (when cookies are warm but not hot), gently press one vegan white-chocolate peanut-butter heart into each cookie. The residual warmth softens the chocolate so it nests into the center. For best results, refrigerate 30 minutes to let the hearts set and the cookies firm up.

9. Serve

Let the cookies return to room temperature a little before serving for the best chew. Try not to eat them all in one sitting. (Yes, I said try.

You may also like Next recipe

Vegan Tortilla Soup Recipe — Crockpot Recipe

How to make vegan white-chocolate peanut-butter hearts (quick)

Melt 1/2 cup vegan white chocolate chips in a double boiler or microwave (15-sec bursts).
Spoon a small amount into silicone heart molds, add a small dollop (1/2 tsp) of smooth peanut butter, then top with more melted chocolate.
Chill until set, then pop out. Simple and better than buying questionable candies.

IMO, homemade hearts taste fresher and make you look like a pro.

Storage, shelf life & reheating

Room temp: Store in an airtight tin for 2 days (they stay chewy).
Refrigerator: Keep in the fridge up to 1 week — they firm more in the cold.
Freezer: Freeze individually on a tray, then bag them for up to 2 months. Thaw at room temp when you want one.
Reheat: Warm a cookie in the microwave for 8–10 seconds to revive the chew and slightly soften the heart.

Nutrition & calories (friendly estimate)

You gave 1025 kcal for the batch; I kept that number and broke it down: ~171 kcal per cookie. That estimate fits the ingredient list. If you swap different sugars or butters, the total may shift a bit. Add toppings and the calories rise accordingly.

Helpful Tips and Problem fix (because life happens)

Butter: Use any vegan butter stick for structure. Margarine tub stuff sometimes makes cookies flatter.
Egg yolk substitute: I prefer aquafaba for chew and lift; flax egg works too if you like nuttier taste.
Red color: Use natural beet powder if you prefer no artificial dyes. It gives a subtler red.
Texture too cakey? Reduce flour by a tablespoon next time. Too wet? Add a tablespoon more flour.
Cookies spread too much? Chill the dough for 15–20 minutes before baking.

Rhetorical Q: Want cookies that impress but won’t bankrupt you? This recipe nails it.

Still Hungry, Try It Next recipe –

Vegan Cabbage Rolls With Lentils and Rice — Crockpot Recipe

Vegan Slow Cooker Minestrone Soup (Crockpot Recipe)

Vegan Crockpot Enchilada Casserole (Crockpot Recipe)

Presentation & gifting ideas (Valentine’s Day mode)

Stack 3 cookies per kraft box and tie with twine and a love note.
Put a single cookie on a small dessert plate with edible flowers.
Package with a mini jar of vegan hot cocoa mix for a cozy gift.

Pro tip: Sprinkle a tiny pinch of flaky sea salt on the warm chocolate hearts for an adult sweet-salty hit.

My Thoughts

You made it to the end — congrats, future cookie hero. These vegan Chewy Valentine’s Day Red Velvet Cookies give you all the romance without animal products. They look fancy, taste decadent, and keep the texture chewy and satisfying. Try them for a date night, a friends’ party, or a self-care baking session. Your kitchen will smell like love and cocoa — instant mood upgrade.