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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 minutes
Cook Time 10 minutes
Resting Time 1 hour
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 teaspoon vanilla extract
  • 1 tablespoon buttermilk (15gr)
  • 1 tablespoon red food coloring
  • 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 softened 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.
  • Place the dough covered in the fridge for at least 1 hour.
  • Preheat oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
  • Drop large cookie dough balls on the prepared sheets, spacing them an inch or so.
  • Use your fingers to gently press down on the balls, flatten them slightly, and 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)