Gluten-Free Red Velvet Cookies (soft and chewy!)
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.
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.
Notes
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.