Gluten-Free Red Velvet Cookies
These homemade GF red velvet cookies are soft, chewy, and full of white chocolate chips. They’re perfect for Valentine’s Day, holidays, or any occasion. They’re easy to make and a way to bring the red velvet taste into a GF dessert.
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About this GF holiday cookies
These easy GF red velvet cookies are soft, chewy, and a total crowd-pleaser! It’s an easy way to bring the classic red velvet flavor into a GF bake. For more festive cookies, here is the link to these matcha white chocolate cookies.
The chewy cookies are full of white chocolate chips, which remind us of the cream cheese frosting of the cake. They’re perfect for Valentine’s Day, holidays, or any occasion.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Cocoa: unsweetened cocoa powder.
- Baking soda: helps cookies rise.
- Butter: unsalted butter, softened to room temperature.
- Egg: room temperature egg is better.
- White chocolate chips or chunks.
How to make GF 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, vanilla extract, and mix. Add buttermilk and mix until well incorporated.
Add dry ingredients, little by little, and mix until you get a 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. Add 3/4 cup of the white chocolate chips. Let the dough rest 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 remaining chocolate chips on the surface of the cookies.
Bake for 10 minutes or until golden brown. Let cool before removing.
Storing
Store the cookies covered at room temperature for 3 days or in the refrigerator 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.
Variations
- Dark chocolate: replace white chocolate chips with dark chocolate chips.
- Cream cheese frosting: Fill the center of the cookies with cream cheese frosting.
For more GF Valentine’s Day ideas
Gluten-Free Red Velvet Cookies (soft and chewy!)
Ingredients
- 2 cups gluten-free all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter 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, vanilla extract, and mix. Add buttermilk and mix until well incorporated.
- Add dry ingredients, little by little, and mix well until you get a 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. Add 3/4 cup of the white chocolate chips. Let the dough rest covered in the refrigerator 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 remaining chocolate chips on the surface of the cookies.
- Bake for 10 minutes or until golden brown. Let cool before removing.