Combine flax meal and water in a small bowl, stirring well to combine, then set aside for 10 minutes to thicken—this creates the binding agent that replaces a traditional egg. While the flax egg is setting, preheat your oven to 350°F.

In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder until well combined and no lumps remain. I like to sift the cocoa powder separately to ensure it's evenly distributed throughout, which gives you that rich, deep red velvet color without streaks.

In a large bowl, beat vegan butter and brown sugar together for 2-3 minutes until light and fluffy. This creaming process incorporates air into the dough, which helps the cookies rise slightly and develop a tender crumb. Make sure to scrape down the sides of the bowl halfway through.

Add the thickened flax egg from Step 1 to the creamed butter and sugar, mixing until fully incorporated. Then add red food coloring, white vinegar, vanilla extract, and almond extract, stirring until the mixture is a vibrant red. The vinegar reacts with the baking soda to enhance the rise and contributes subtle tang that balances the sweetness. Add the dry ingredient mixture from Step 2 and mix on low speed just until combined—don't overmix, as this can lead to tough cookies.

Gently fold the vegan white chocolate chips into the dough using a spatula—I prefer folding over stirring here because it keeps the chips intact and prevents overmixing. Using a cookie scoop or spoon, drop dough onto unlined or parchment-lined baking sheets, spacing them about 2 inches apart to allow for gentle spreading.

Bake for 8-10 minutes, until the edges are just set but the centers still look slightly underbaked—they'll continue cooking as they cool. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period on the hot sheet gives them a slightly chewy center while the edges crisp up a bit.