Gluten Free Red Velvet Cookies

Soft and chewy these gluten-free red velvet cookies are a success and very easy to make. Packed full of white chocolate chunks, they’re delicious!

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Red velvet cookies on a pink surface and a hand about to grab one.

Sweet and tender these gluten-free red velvet cookies are delicious. The buckwheat flour gives texture, the starch makes the cookies soft and thick and the white chocolate chunks remind us of the cream cheese frosting of the cake.

The red color is not very bright due to the buckwheat flour that gives it a slightly darker color.

Many red velvet cookies with white chocolate chunks on a white plate,

Ingredients

  • Buckwheat flour: gives texture to the cookies.
  • Corn starch and potato starch: help cookies to soft and thick.
  • Cocoa: unsweetened cocoa powder.
  • Baking soda: helps cookies rise and to be fluffy.
  • Salt: enhance flavors.
  • Butter: unsalted softened butter.
  • Sugars: I used a mix between brown sugar and white sugar.
  • Egg: room temperature egg is better.
  • Vanilla extract: add flavor to the cookies.
  • Chunks of white chocolate or white chocolate chips.
Red velvet cookies ingredients.

How to make red velvet cookies

Whisk buckwheat flour, corn, tapioca starch, cocoa powder, baking soda, and salt in a medium bowl.

In a large bowl beat butter and sugars until creamy. You can use an electric mixer or a hand whisk. 

Stir in the egg, and vanilla and mix well. Add buttermilk and mix until well incorporated.

Add dry ingredients little by little and mix well until you get homogeneous cookie dough. The dough is a bit sticky.

Finally, add the red food coloring and mix until the color has spread throughout the dough.

Let the chill the cookie dough in the fridge.

Preheat the oven to 350ºF.

Line baking sheets with parchment paper or silicone mats.

Drop large teaspoons on the prepared sheets, spacing them an inch or so.

Use your fingers to gently press down on the balls and flatten them slightly. 

Place the chocolate chunks on the surface of the cookies.

Bake for 10 minutes, or until golden brown.

Let cool for at least 10 minutes before removing.

Cookies can be stored in an airtight container at room temperature for up to 5 days.

Red velvet cookie with white chocolate chunks, cut in half on a pink surface.

Variations

I also make these cookies with potato starch and no tapioca starch. It´s not a 1-to-1 relationship, I replace the 1/2 cup of tapioca starch with 1/4 cup of potato starch.

Storing

Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.

Top Tips

  • Room temperature eggs and butter are best. This will helps cookies rise because it helps to incorporate more air into the dough when creaming.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookies some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden, otherwise, they will be very dry and crispy.
  • Let the cookies cool before removing them so they will not break.
Red velvet cookies on a pink surface and a hand about to grab one.

Gluten Free Red Velvet Cookies

Josefina Almond Yes
Soft and chewy these gluten-free red velvet cookies are a success and very easy to make. Packed full of white chocolate chunks, they're delicious!
Prep Time 15 mins
Cook Time 10 mins
Resting Time 1 hr
Course Cookies
Servings 15

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup cornstarch
  • 1/2 cup tapioca starch
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 stick unsalted butter (113gr)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon buttermilk (15gr)
  • vanilla extract
  • 1 tablespoon red food colouring
  • white chocolate chunks

Instructions
 

  • Whisk buckwheat flour, corn starch, tapioca starch, cocoa powder, baking soda, and salt in a medium bowl.
  • In a large bowl beat butter and sugars until creamy. You can use an electric mixer or a hand whisk. 
  • Stir in the egg, and vanilla and mix well. Add buttermilk and mix until well incorporated.
  • Add dry ingredients little by little and mix well until you get homogeneous cookie dough. The dough is a bit sticky.
  • Finally, add the red food coloring and mix until the color has spread throughout the dough.
  • Cover the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 350ºF.
  • Line baking sheets with parchment paper or silicone mats.
  • Drop large balls on the prepared sheets, spacing them an inch or so.
  • Use your fingers to gently press down on the balls and flatten them slightly.
  • Place the chocolate chunks on the surface of the cookies.
  • Bake for 10 minutes, or until golden brown.
  • Let cool for at least 10 minutes before removing.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keyword Red Velvet Cookies (Gluten Free)


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