When I was little, red velvet anything felt magical. Maybe it was the deep, vibrant color or the soft, almost melt-in-your-mouth texture. When I started eating gluten-free, I thought I had to give up on that magic—until I got creative.
These cookies bring all the indulgence of red velvet cake in a bite-sized, chewy treat with a hint of chocolatey crunch. Plus, they’re gluten-free and have a dairy-free option, so everyone can enjoy them.
Trust me, they’re perfect for cozy evenings, gifting, or just treating yourself to something special. Let’s dive in!
Notes
- For a richer red hue, use natural beet powder instead of food coloring.
- If your dough feels too sticky, chill it in the fridge for 20 minutes before scooping.
- These cookies freeze well! Store in an airtight container for up to 3 months.
Variations
- Nut-Free: Skip chocolate chips and replace with white chocolate chips (if nut-free certified).
- Vegan: Use the flax egg and dairy-free butter as mentioned.
- Festive Twist: Add a handful of crushed peppermint candies for a holiday vibe!
Serving Suggestions
Arrange cookies on a platter with a sprinkle of powdered sugar for an elegant touch.
Pair with almond milk or a hot cup of tea for a cozy snack. These also make a thoughtful gift when wrapped in parchment and tied with a ribbon.
Gluten-Free Red Velvet Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Gluten Free
Description
Soft, chewy red velvet cookies with gooey chocolate chips—gluten-free and dairy-free optional! Perfect for gifting, parties, or indulging.
Ingredients
Dry Ingredients:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum included)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter or dairy-free butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg (or flax egg for vegan: 1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 tablespoon red food coloring (natural if possible)
Add-ins:
- ¾ cup dairy-free or regular semi-sweet chocolate chips
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar:
In a large bowl, beat the butter, granulated sugar, and brown sugar with a hand mixer until creamy and fluffy (about 2 minutes). - Add Wet Ingredients:
Mix in the egg (or flax egg), vanilla, apple cider vinegar, and food coloring until well combined. - Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix! Fold in the chocolate chips. - Scoop and Bake:
Use a tablespoon or cookie scoop to portion dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked (they’ll firm up as they cool). - Cool Down:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Sub natural food coloring or beet powder for a chemical-free red hue. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
