Red Velvet Crinkle Cookies (Gluten-Free)
Gluten-Free Red Velvet Crinkle Cookies are super easy to make and delicious. They're super moist and soft! Perfect as a snack, tea time, or just because.
Ingredients
- 3/4 cup brown rice flour (105gr)
- 1/3 cup corn starch (40gr)
- 1/3 cup tapioca starch (40gr)
- 1 teaspoon baking powder
- Pinch of salt
- 1 egg
- 1/4 cup granulated sugar (50gr)
- 1/4 cup packed brown sugar (50gr)
- 1/4 cup cocoa powder (50gr)
- 1/4 cup vegetable oil (50gr)
- 1 teaspoon red food coloring
- Powdered sugar for rolling
Instructions
- Whisk brown rice flour, corn starch, tapioca starch, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl beat the egg with the sugars. Add the cocoa powder and the oil, and mix well.
- Add the dry ingredients to the egg mixture and mix until well incorporated and a dough forms.
- Add the red food coloring and mix until the dough takes a homogenous red color.
- Let chill the dough covered in the refrigerator for about 2 hours.
- Preheat oven to 350°F (180°C)
- Line a baking sheet with parchment paper or a silicone mat.
- Portion out the dough into small balls, and roll them into powdered sugar. Place the balls on the prepared baking sheet.
- Bake for 10/12 minutes, keep in mind that all ovens are different. Let cool before removing to a wire rack.
Notes
Cookies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 days.