Gluten-Free Red Velvet Cookies
Indulge in the rich, velvety charm of these Gluten-Free Red Velvet Cookies, a delightful twist on the classic treat that's perfect for everyone to enjoy! These cookies are made with gluten-free all-purpose flour and a touch of cocoa powder to create their signature red velvet flavor, while vibrant red food coloring adds a festive pop of color. Soft and chewy with a slight crisp edge, each bite is studded with creamy white chocolate chips for a luscious contrast. Ready in just under 30 minutes, these cookies are quick and easy to whip up for any occasion. Perfect for gluten-free dessert lovers, these bakery-style cookies will be a showstopper at your next celebration or a cozy treat to enjoy at home. Bake these irresistible treats and bring a little sweetness to your day!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 tablespoons Unsweetened cocoa powder
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 Egg, large
- 1 teaspoon Vanilla extract
- 1 tablespoon Red food coloring
- 0.75 cup White chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined, scraping down the sides of the bowl as needed.
Mix in the red food coloring until the color is evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the white chocolate chips with a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 99.6 g | 498% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 474.8 g | 173% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 295.9 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 426 mg | 33% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
