Gluten-Free Red Velvet Cookies
It’s been a minute since I’ve developed a new gluten-free cookie recipe, huh?
Well, now it’s the holiday season, there’s green and red everywhere, and I’ve been in the mood to BAKE... so here we are!
I got it in my head that I wanted to make a gluten-free red velvet cookie recipe.
Thick and chewy.
With chocolate chips.
Proper red velvet, too - the right amount of cocoa, and with the inclusion of buttermilk.
These cookies are basically a tasty, edible representation of the “I understood the assignment” meme, LOL.
Rich, thick, properly soft, JUST chocolatey enough, and super satisfying.
Like my original gluten-free chocolate chip recipe, the combination of flours used is absolutely perfect!
While all-purpose flours are a little quicker to use, combining flours specific to a recipe can yield much better results.
In this case, the flours create a great final texture, and actually add to the flavour of the cookie - these have a more complex taste than their gluteny counterparts.
My original GF Chewy Chocolate Chip cookie ruined a few of my non-GF friends for wheat flour chocolate chip cookies, I have a feeling this recipe is about to do the same!
Let's get to it...
Tips for Making Gluten-Free Chewy Red Velvet Cookies
Colouring the Dough
I swear by using gel colouring, rather than grocery store or Wilton food colouring.
The red is just FAR more intense, and is so much better to work with. It’s red velvet, afterall... not pink velvet!
Know the Dough
This dough goes through a couple weird stages, and - especially if you’re new to baking with gluten-free flours - you may question things.
So, as a heads up:
When the dough is mixed and ready to go in the fridge, it’ll be very sticky. Don’t add flour!
It needs this moisture to soak into the flours - that’s why you really do have to chill it for an hour.
When the dough comes out of the fridge, it’ll be much firmer, and have kind of a weird texture ... like a really though Play-Doh.
It may not be appetizing at this point, but I promise it bakes up to a nice, chewy cookie that is basically indistinguishable from a wheat flour cookie.
Don’t Squish The Cookies!
These spread a fair amount, so you don’t want to give them a head start on that by flattening them.
I like to press them JUST enough to prevent rolling - but that’s as far as it goes.
Also: Leave a fair amount of room between them. Do as I say, not as I do, LOL!
Watch the Baking!
It’s really important to not overbake these cookies. Start checking them after 11 minutes (assuming you’re making 30 cookies!).
They’ll be puffy, but you don’t want them to actually brown around the edges - they’ll be fully cooked before they brown.
Gluten-Free Red Velvet Cookie Variations
This recipe is fantastic as-is, but feel free to play around a LITTLE BIT (ie: don’t mess with the flours or base ingredients!).
Here are a few ideas:
- Swap out the chocolate chips for white chocolate chips or dark chocolate chips.
- Skip the chocolate chips entirely.
- Skip the chips, but dip the top of each dough ball into sugar before placing on the baking sheet.
- Skip the chips, melt some white chocolate chips, and drizzle over the top of each cookie after they’ve cooled.
How to Make Gluten-Free Red Velvet Cookies
Full recipe follows (end of the post!), but here's the pictorial overview!
In stand mixer, cream butter and sugar until fluffy.
Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
In a large bowl, mix together remaining ingredients - except food colouring and chocolate chips. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
Use food colouring to tint the batter to your desired level of red, then mix in the chocolate chips.
Wrap dough in plastic, chill for 1 hour.
Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
Roll 1" balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
Bake for 11-13 minutes.
Cookies will look puffy, but flatten out as they cool. Do not over bake!
More Gluten-Free Cookies!
Looking for even more fantastic gluten-free cookies that *everyone* will love? Look no further!
Gluten-Free Candy Cane Cookies
Gluten-Free Carrot Cake Cookies
Gluten-Free Chewy Banana Oatmeal Cookies
Gluten-Free Chewy Chocolate Cookies
Gluten-Free Chocolate Chip Cookies
Gluten-Free Fig Newtons
Gluten-Free Fruitcake Cookies
Gluten-Free Gingerbread Cookies
Gluten-Free Graham Crackers
Gluten-Free Imperial Cookies
Gluten-Free Oatmeal Butterscotch Cardamom Cookies
Gluten Free Peanut Butter Cookies
Gluten-Free Pecan Pie Cookies
Gluten Free Shortbread Cookies
Gluten Free Snickerdoodles
Gluten-Free Sugar Cookies for Decorating
Gluten-Free Unicorn Poop Cookies
... and there’s even more - be sure to check out our Gluten-Free Cookies and Bars recipe section!
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Well, the published nonsense, anyway!
Gluten-Free Red Velvet Cookies
- Parchment Paper
- 1 cup Butter softened
- 1 cup Light brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs
- 1 ½ tablespoon Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup Sorghum flour
- ¾ cup Brown rice flour
- ¼ cup Cocoa
- ¼ cup Coconut flour
- 2 tablespoon Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- Red food colouring
- 2 cup Milk chocolate chips (1 bag)
- In stand mixer, cream butter and sugar until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together remaining ingredients - except food colouring and chocolate chips. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Use food colouring to tint the batter to your desired level of red, then mix in the chocolate chips.
- Wrap dough in plastic, chill for 1 hour.
- Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough. Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 11-13 minutes.
- Cookies will look puffy, but flatten out as they cool. Do not over bake!