I remember the first time I baked gluten-free red velvet chocolate chip cookies for a friend with celiac disease. The joy on their face after taking the first bite was unforgettable.
It made me realize that everyone deserves to enjoy delicious treats, regardless of dietary restrictions. Since then, I’ve been perfecting this recipe to ensure it’s not only safe for those avoiding gluten but also irresistibly tasty for everyone.
Tips for Maximum Flavor
- Use freshly sourced eggs and butter for the best taste.
- If using beet juice, squeeze fresh beets to avoid artificial coloring.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
Variations/Substitutions
- Nut-Free: Skip nuts entirely or add sunflower seeds for a crunchy texture.
- Vegan: Use flax eggs and dairy-free chocolate chips.
- Extra Chocolatey: Stir in white chocolate chips or chunks for a fun twist.
- Sugar-Free: Replace granulated sugar with monk fruit sweetener or erythritol.
Serving Suggestions
Serve these cookies with a cold glass of almond milk or a warm mug of tea. For a festive touch, dust them with powdered sugar or drizzle with melted chocolate before serving. Stack a few in a clear jar tied with a ribbon for a thoughtful, edible gift!
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Gluten-Free Red Velvet Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Decadent gluten-free red velvet cookies, packed with chocolate chips, are the perfect treat for any occasion. Soft in the middle, crisp on the edges, and naturally colored with beet juice!
Ingredients
- 2 cups gluten-free all-purpose flour (ensure it includes xanthan gum)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (or flaxseed eggs for vegan: 2 tbsp ground flaxseed + 6 tbsp water)
- 1 tbsp pure vanilla extract
- 1 tbsp red beet juice (natural food coloring alternative)
- 1 cup dark chocolate chips (dairy-free if needed)
Instructions
- Prep your ingredients: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- Cream the butter and sugars: In another bowl, beat the butter (or coconut oil) with coconut sugar and granulated sugar until light and fluffy. It should look creamy and smooth—about 2-3 minutes with an electric mixer.
- Add wet ingredients: Mix in the eggs (or flax eggs) one at a time. Stir in the vanilla extract and beet juice for that red velvet color.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix, or the cookies might lose their tender texture. Fold in the chocolate chips.
- Scoop and bake: Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers look slightly underdone. They’ll firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use fresh, locally sourced ingredients to make these cookies shine. Chill the dough for a thicker cookie, and always taste the raw dough to check sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
