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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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.
Ingredients
- Buckwheat flour: gives texture to the cookies.
- Corn starch and potato starch: help cookies to be soft and thick.
- Cocoa: unsweetened cocoa powder.
- Baking soda: helps cookies rise.
- Salt: enhance flavors.
- Butter: unsalted butter, softened to room temperature.
- Sugars: 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.
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 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.
Variations
You can 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
- Give all the cookies the same size, so they are cooked at the same time.
- Give the cookies 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.
For more recipes like this…
Gluten-Free Red Velvet Cookies
Ingredients
- 1 cup buckwheat flour
- 1 cup cornstarch
- ½ cup tapioca starch
- 2 tablespoon cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 1 stick unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk (15gr)
- 1 tablespoon red food coloring
- white chocolate chunks
Instructions
- Whisk buckwheat flour, cornstarch, 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.
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