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If you love proper bakery-style cookies loaded with chocolate chunks then you’ll love these gluten free red velvet cookies.
They’re deliciously chewy and soft in the middle and packed with chunks of white chocolate.
Red velvet cookies are actually a gluten free chocolate cookie, so you’ll be getting a double chocolate hit from these.
This gluten free red velvet cookie is actually based on my white chocolate chunk cookies recipe, except these are the perfect vibrant red colour!
Much like my gluten free red velvet cake, these are perfect if you’re a red velvet fan and want a really easy treat.
Ingredients
There’s a full list of ingredients with quantities in the recipe card below, but here’s a little information on what we’ll be using.
I’ve also put details in here about what to do if you need to substitute any of these.
Caster Sugar: These give these cookies their lovely chewiness – I wouldn’t recommend trying to cut down the amount of sugar in this recipe as it will completely change the texture.
Unsalted Butter: I always use unsalted butter in cookies. If you’re using a dairy free alternative it may be softer – I’d recommend looking at my gluten free vegan cookie recipe instead.
Large Egg: Again, if you wanted to make this recipe without egg I’d recommend adapting my vegan cookie recipe instead as the egg is integral to this recipe.
Plain Gluten Free Flour: I always use the FREEE Plain Gluten Free Flour but any plain or All Purpose gluten free flour blend will work. I wouldn’t attempt this with a single flour like almond or coconut as it won’t work.
Red Food Colouring: I use the Sugarflair red food colouring which you can buy on Amazon. Gel food colouring works best for a more vibrant.
White Chocolate Chunks: I use the Dr Oetker White Chocolate Chunks as they are gluten free. Just make sure there are no may contain warnings as you can find this on some supermarket own brand chocolates.
Don’t forget there’s a full list of ingredients and quantities in the recipe card below.
How to make red velvet cookies
Making this cookie dough really is as simple as mixing it all together, chilling, shaping the cookies and baking.
If anything, the hardest part is having the patience to let the cookie dough chill before baking – and also waiting for them to cool once they’re out of the oven.
When making my gluten free red velvet cookies, there are just a few things that will help you get the best results.
For starters, whatever you do – don’t skip the chilling in the recipe. The cookie dough will become quite soft and sticky when you first make it.
Therefore it’s super important that you let the dough chill in the fridge for at least an hour.
One-to-two hours is optimal – if you leave it any longer than that you might have to work it a little before you can shape it into the cookies – it can go quite solid!
You can also roll the dough into balls and freeze it ready to bake.
This is great if you only want a couple of cookies instead of a whole batch as you than have a stash to bake on demand!
How to stop gluten free cookies spreading
If you don’t let the dough chill for an hour, you might find it spreads in the oven.
This won’t affect the taste of the cookies, but you will end up with one giant, fairly unattractive mass!
Trust me, I have tried and tested this recipe to death and it works much better with adequate chilling time.
A top tip – if you’re really pressed for time, I have been known to chuck the dough in the freezer for 15-20 minutes.
It’s a bit of a cheat’s way to do it and you’ll need to make sure you don’t forget about it.
This is the same for most of my cookie recipes, such as my gluten free chocolate chip cookies or my chocolate orange mini egg cookies.
My gluten free red velvet cookies recipe
This recipe makes enough for around 16-18 cookies, depending on how big you make them.
You could easily adjust the cooking times to make them bigger or smaller too.
Plus the dough can be frozen in balls ready to defrost and bake gluten free red velvet cookies on demand – what more could you ask for?
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Red Velvet Cookies
These gluten free red velvet cookies are chewy and delicious. Proper bakery-style cookies packed with white chocolate chunks. You can even freeze the dough and bake them on demand.
Ingredients
- 200g caster sugar
- 150g unsalted butter
- 1 large egg
- 250g plain gluten free flour
- 50g cocoa powder
- 1 tsp baking powder
- Red food colouring
- 200g white chocolate chunks
Instructions
- Melt the butter in a bowl in the microwave - it's best to do this in short, 10-15 second intervals as you want it just melted, not bubbling hot!
- Add the melted butter and caster sugar to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined. Add the egg and beat again until it combines and forms a runny batter.
- In a separate bowl, add the gluten free flour, cocoa powder and baking powder and stir to mix it all together. Sift the flour mix into the butter/sugar mixture. Bring the mixture together using a wooden spoon. Add the red food colouring and mix well until the mixture meets your desired colour. Once the mixture is red and has come together into a dough, add the white chocolate chunks.
- Use your hands to bring the dough together, making sure the white chocolate is mixed well throughout. It should form a thick, sticky dough. Once it's completely mixed together (and there is no loose flour left in the bowl) wrap the dough in clingfilm and refrigerate for an hour.
- Once the hour is nearly up, preheat the oven to 180'C / Fan 170'C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and roll it into balls around the size of a golf ball. Flatten the balls onto the baking tray, making sure there is around 3cm between them in case of any spreading.
- Bake the cookies in the oven for 15-18 minutes. You want them to appear a little crackled on top (it will be hard to see any colour changes because of the cocoa powder!). Once baked, carefully remove the cookies from the oven and allow them to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.
Notes
- The cookies will be very soft still when they come out of the oven so they MUST cool before you try to move them! Can be eaten warm or cold - will keep for around 5 days in an airtight container.
- You can also freeze the cookie dough or baked cookies.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 42mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog?
Give some of these other gluten free bakes a try and see what you think!
There are plenty to choose from – here are a couple of easy baking ideas to get you going:
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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