Gluten-Free Red Velvet Crinkle Cookies are super easy to make and delicious. They’re super moist and soft! Perfect as a snack, tea time, or just because.
Jump to Recipe
About this recipe
Gluten-free red velvet crinkle cookies are very moist and chewy like this sibling chocolate crinkle cookies. They are super easy to make and they freeze very well.
They are very soft and are made with natural oil and no butter. They’re perfect as a snack, tea time, or just because.
The cracked (or crinkled effect) is achieved by coating them in confectioner’s sugar before baking them.
You can make double batches and freeze some of them. They are very good for any time of the day!!
Ingredients
The main ingredients of the recipe are:
- Flours: we used in this recipe brown rice flour, corn starch, and tapioca starch.
- Baking powder: gluten-free baking powder. Leaving agent.
- Salt: enhances flavors.
- Sugars: brown sugar to moist cookies, and white granulated sugar to give structure.
- Egg: room temperature egg is better.
- Oil: I used sunflower oil but coconut oil should work well.
- Red Food Colouring: to give the characteristic color of the red velvet cookies.
- Powdered sugar: to cover the cookies and give them the crinkle effect.
Instructions
Whisk brown rice flour, corn starch, tapioca starch, baking powder, and salt in a medium bowl. Set aside.
In a large bowl beat the egg with the sugars. Add the cocoa powder and the oil, and mix well.
Add the dry ingredients to the egg mixture and mix until well incorporated and a dough forms.
Add the red food coloring and mix until the dough takes a homogeneous red color.
Let chill the dough covered in the refrigerator for 2 hours.
Preheat oven to 350°F.
Line a baking sheet with parchment paper or a silicone mat.
Portion out the dough into small balls, and roll them into powdered sugar. Place the balls on the prepared baking sheet.
Bake for 10/12 minutes, keep in mind that all ovens are different.
Let cool before removing to a wire rack.
Storing
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.
Can I freeze cookies?
You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months.
For more red velvet recipes
Red Velvet Crinkle Cookies (Gluten-Free)
Ingredients
- 3/4 cup brown rice flour (105gr)
- 1/3 cup corn starch (40gr)
- 1/3 cup tapioca starch (40gr)
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- 1/4 cup granulated sugar (50gr)
- 1/4 cup packed brown sugar (50gr)
- 1/4 cup cocoa powder (50gr)
- 1/4 cup vegetable oil (50gr)
- 1 teaspoon red food coloring
- Powdered sugar for rolling
Instructions
- Whisk brown rice flour, corn starch, tapioca starch, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl beat the egg with the sugars. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated and a dough forms.
- Add the red food coloring and mix until the dough takes a homogenous red color.
- Let chill the dough covered in the refrigerator for about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicone mat.
- Portion out the dough into small balls, and roll them into powdered sugar. Place the balls on the prepared baking sheet.
- Bake for 10/12 minutes, keep in mind that all ovens are different.
- Let cool before removing to a wire rack.
Leave a Reply