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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About this recipe
Sweet and tender these gluten-free red velvet cookies are delicious. For more red velvet ideas, here is the link to red velvet crinkle cookies and red velvet muffins.
The cookies ares soft, moist, and the white chocolate chips remind us of the cream cheese frosting of the cake. They’re perfect for any celebration.

Ingredients
The main ingredients of this recipe are:
- Cocoa: unsweetened cocoa powder. these cookies takes a dark cocoa powder, that is why the colour is not so red.
- Baking soda: helps cookies rise.
- Butter: unsalted butter, softened to room temperature.
- Egg: room temperature egg is better.
- White chocolate chips or white chocolate chunks.

How to make red velvet cookies
Whisk gluten-free all-purpose flour, 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 (180°C). 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 chips on the surface of the cookies.
Bake for 10 minutes or until golden brown. Let cool before removing.

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.

Gluten-Free Red Velvet Cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tablespoon cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter (113gr) softened at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon buttermilk (15gr)
- 1 tablespoon red food coloring
- white chocolate chips or chunks
Instructions
- Whisk gluten-free all.purpose flour, 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 (180°C). 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 chips on the surface of the cookies.
- Bake for 10 minutes or until golden brown. Let cool before removing.