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Soft and chewy Gluten Free Red Velvet Cookies are a twist on a classic chocolate chip cookie. Cocoa powder and food coloring in the batter turn them into a vibrantly colored take on the favorite sweet, and impart the lightly chocolate flavor of red velvet treats. These pretty, tender little bites are studded with white chocolate chips for color and extra sweetness.
These red velvet cookies are inspired by red velvet cake and are easily made gluten-free with gluten-free all-purpose flour. Flecked with white chocolate chips and packed with brown sugar for a caramel note, this red velvet cookie recipe produces cookies that are similar to chocolate chip cookies, but redder, and more chocolatey! If you love red velvet cake you’ll love those classic flavors turned into handheld bites.
I love red velvet cake for its hint of chocolate flavor and bright red hue. I also love taking my favorite aspects of the cake and turning them into easy-to-make cookies! Here’s why you’ll love these gluten free red velvet cookies:
- Easily made gluten-free. The ingredients for these cookies are all gluten-free. You’ll use gluten-free flour to make them gluten-free with no worries.
- Quick to put together. When you want the flavors of red velvet but don’t want to spend the time making a whole cake, bake red velvet cookies! You’ll get all the pieces you love about red velvet cake without having to bother with layers or frosting.
- Wonderful texture. I love a soft and chewy cookie, and these red velvet cookies don’t disappoint!
- Pretty. I admit it – I adore the color of these cookies! How often do you see a red cookie? These red velvet cookies are special as well as beautiful. And they taste so good!
Here’s what you’ll need to make these beautiful gluten free red velvet cookies. You’ll find the full ingredient amounts in the recipe card at the end of this post.
- Gluten-Free Flour: I used King Arthur Measure for Measure but you can use your preferred brand of 1:1 gluten-free flour.
- Cocoa Powder: Unsweetened cocoa powder is best because there is sugar included in the recipe.
- Baking Powder: Baking powder is the leavening agent in this recipe to help the cookies rise.
- Salt: I like to use kosher salt.
- Brown Sugar: Brown sugar gives the cookies a nice, chewy bite.
- Sugar: Granulated sugar helps to sweeten the dough.
- Butter: I always use unsalted butter in baking recipes.
- Egg: An egg helps to hold the batter together.
- Red Food Coloring: To give the cookies their color! This recipe uses liquid food coloring. If you use gel food coloring, you will need to add 1 tablespoon of milk to the batter.
- Vanilla Extract: Always use pure vanilla extract for the best flavor!
- White Chocolate Chips: White chocolate chips add color and a mellow sweetness to the cookies.
You can follow along with my method for making red velvet cookies below. Bring your butter to room temperature before you begin for the best results. You’ll find the detailed instructions in the recipe card at the end of this post.
- Prepare. Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Whisk the dry ingredients. Combine the gluten free flour, cocoa powder, baking powder, and salt.
- Cream the butter. Beat together the butter and brown and granulated sugars until light and fluffy. Beat in the egg, red food coloring, and vanilla extract.
- Combine the ingredients. Beat the dry ingredients into the wet mixture on low speed. Add the white chocolate chips and pulse your mixer to incorporate them.
- Form. Using a cookie scoop, portion out the dough onto the prepared pans.
- Bake. Bake the cookies until the edges are set, then let them cool on the pan before placing them on a wire rack.
Tips for Success
- Bring the butter to room temperature. Take your butter out of the fridge so that it can come to room temperature before you start putting together the cookie dough. Softened butter will better incorporate into the batter, making for an even better cookie.
- Chill the dough. If you can, place the dough in the fridge for at least 20 minutes to let the batter rest and the ingredients chill. The overall flavor of the cookies will be deeper the longer you let the dough chill.
- Measure your ingredients carefully. In gluten-free baking, measuring your ingredients carefully is especially important. You can follow the weight measurements for the dry ingredients in the recipe below, or use the “spoon and level” method for accuracy.
- Use a cookie scoop. For uniformly shaped cookies, use a cookie scoop so that they will all be about the same size.
Red velvet has a slight cocoa taste from the bit of cocoa powder added to the cake or cookie batter. Red velvet does not have the same strong chocolate taste as a traditional chocolate cake, it’s more of a hint of chocolate.
This recipe uses liquid food coloring. If you use gel food coloring, you will need to add 1 tablespoon of milk to the batter.
Gluten free cookies can be more sticky and tender. So lining the pan with parchment paper is the best way to ensure the cookies don’t stick and crumble.
There are several ways to store gluten free red velvet cookies which I’ll outline below:
- Counter – Store gluten free red velvet cookies in an airtight container at room temperature for up to 3 days.
- Fridge – Place the cookies in an airtight container and keep them in the fridge for up to 5 days.
- Freezer – You can place the red velvet cookies in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Thaw the cookies in the fridge before eating.
Yes, of course you can just dig right in to these cookies. But you can also make them extra-special!
- Top with frosting. Take these cookies over the top and add homemade cream cheese frosting for a tangy-sweet touch.
- Make ice cream sandwich. Squish a scoop of cheesecake ice cream between two cookies and store them in the freezer.
- Serve a dip. These cookies would be a festive addition to a Christmas cookie platter along with a bowl of Peppermint Dip.
- 1 ¼ cup gluten free flour / 155 grams (I used King Arthur Measure for Measure)
- ¼ cup cocoa powder / 20 grams
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ cup light brown sugar / 140 grams
- 6 tablespoons sugar / 75 grams
- ½ cup butter / 113 grams, room temperature
- 1 egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips / 185 grams
- Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.
- Combine the gluten free flour, cocoa powder, baking powder and salt in a small bowl. Whisk to mix well and set aside.
- Add the brown sugar, sugar and butter to the bowl of a stand mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl.
- Add the egg, red food coloring and vanilla extract. Beat for 60 seconds more. Scrape down the bowl again.
- Turn the mixer to the lowest speed and slowly add the dry ingredients. Stir until just combined.
- Add the white chocolate chips and pulse your mixer to incorporate them.
- Use a cookie scoop to make balls about the size of a golf ball. Place them on your prepared cookie sheets spaced about 2 inches apart.
- Bake for 11-12 minutes or until the edges are set. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.