Description
These gluten-free red velvet cookies boast a delicious red velvet flavor and are packed with chocolate chips. Enjoy the soft-baked centers and chewy edges, which offer hints of buttery cocoa and vanilla flavors. While the cookies are still warm, gently press a few chocolate chips onto the tops for a delightful treat, perfect for Valentine’s Day, Christmas, or whenever you’re craving red velvet.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tsp red food color, optional
- 1 tsp vanilla
- 1 egg
- 1 cup gluten-free all-purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips or chopped chocolate bar
Instructions
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Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
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In a large mixing bowl, add softened butter, brown sugar, white sugar and cream them using a mixer for a couple of minutes until very creamy.
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Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
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In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
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Pour the dry ingredients into the wet ingredients and use your mixer, on low speed to combine, but avoid overmixing. Add your chocolate chips and gently fold into your batter.
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Use a cookie scoop to scoop dough onto the pans, evenly spreading the cookies apart by a couple of inches, with no more than 8 cookies per pan. Bake in the oven for 9-10 minutes, or until the edges of the cookies are done but the center may look slightly underdone. As they cool they will cook through. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!
Notes
- Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
- Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
- To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.
- Enjoy cookies within 5 days, stored in an airtight container at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes