Easiest Red Velvet Cookies
These Red Velvet Cookies are a quick and indulgent dessert made with simple pantry ingredients and protein-rich Eggland’s Best Liquid Egg Whites. Soft, chewy, and perfectly chocolatey with that signature red velvet flavor, these cookies come together in no time—making them ideal for last-minute baking, holidays, or everyday sweet cravings.
Ingredients
1 standard box red velvet cake mix, typical 15.25 ounce box
½ cup Eggland’s Best Liquid Egg Whites
½ cup avocado oil, or canola oil
⅓ cup white chocolate chips, for decorative drizzle
Preparation
- Preheat oven to 350℉. In a medium bowl, mix together cake mix, egg whites, and oil until just combined.
- No need to chill dough! Use a 2-tablespoon sized cookie scoop to form cookie dough balls, dropping them at least 2 inches apart on a parchment-lined baking sheet.
- Bake for 7-9 minutes until just set. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled completely, melt white chocolate chips in microwave, in increments of 20 seconds, until melted. Stir every increment.
- Use a teaspoon to drizzle white chocolate as desired. White chocolate will harden once cooled!
Tips:
- Store: store at room temperature in an airtight container for up to 4 days.
- Freeze: freeze baked cookies for up to 2 months, thawing at room temperature before enjoying. Freezing cookie dough is not recommended.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 160 |
| Fat | 8g |
| Saturated Fat | 1.5g |
| Cholesterol | 1mg |
| Sodium | 147mg |
| Carbohydrates | 19.60g |
| Dietary Fiber | 0g |
| Protein | 2.29g |
Reviews
Share your experience on how you made this recipe your own.
Share Yours
Did you make this recipe? Share a photo! Did you put your own spin on it? Share the recipe!