If you’re a fan of cookie recipes, such as Soft Gingerbread Thumbprint Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’ll love this easy Gluten-Free Red Velvet Cookies recipe.

WHY YOU’LL LOVE THeSe Gluten-Free Red Velvet Cookies

• Easy to Make. These gluten-free red velvet chocolate chip cookies come together in 20 minutes from start to finish. The hardest part is letting the cookies cool after baking, but it is so worth the wait!
• Flavorful. These thick, soft red velvet cookies are filled with cocoa powder and chocolate chips for a double chocolate flavor,
• Beautiful to Gift. These cookies are a super simple way to get a little festive, without going crazy, and they will quickly become an easy Valentine’s Day dessert or gift for a cookie lover!

INGREDIENTS

Butter- Adds rich flavor and soft texture to the cookie.

Sugar- The combo of organic granulated sugar and brown sugar adds a delicious sweetness to the cookies.

Red Food Coloring– This ingredient is optional but provides the classic red coloring in the red velvet cookie.

Egg- Brings the cookie together, making it a rich and soft cookie.

Gluten-Free Flour- The foundation of a yummy cookie recipe and what keeps this recipe gluten-free.

Cocoa Powder– The delicious chocolate cookie comes to life with a rich cocoa powder.

Chocolate Chips- The classic red velvet cookie is enhanced with added chocolate chips to the mix.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.
2. 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.
3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.
4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.
5. 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.
6. 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.
7. Once out of the oven, top with additional chocolate chips, if desired. Let the cookies cool before enjoying them!

Tips for Making Gluten-Free Red Velvet Cookies

1. Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
2. Sift cocoa powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
3. To make these cookies dairy-free: You can use coconut oil (or a dairy-free butter alternative), and dairy-free chocolate chips.

Storing these Gluten-Free Red Velvet Cookies

Enjoy these red velvet cookies within 5 days, stored in an airtight container at room temperature. 

Gluten-Free Red Velvet Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 18 cookies

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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.

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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

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Instructions

1. Preheat oven to 350 and line two sheet pans with parchment paper. Set aside.

2. 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.

3. Add optional red food coloring, vanilla, and egg, and carefully blend until all ingredients are well combined.

4. In a separate, small mixing bowl, add flour, cocoa powder, baking soda, and salt, and whisk until they’re well combined.

5. 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.

6. 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

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