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 chips, they're delicious!
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.
Notes
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.