These gluten free red velvet cookies with white chocolate chips are such a fun holiday treat! They’re soft, easy to make, and super festive… but you can just as easily leave out the food coloring, if you’d prefer.
Where are all of my red velvet lovers at?! I, for one, have always been a huge fan of red velvet cake. I just love that unique flavor. It’s almost like getting both vanilla and chocolate… just the right amount of each.
Because I love gluten free red velvet cake so much, I thought I’d also add my red velvet cookie recipe to the mix for the holiday season. Because 1. I love baking cookies around the holidays (and if you do too, try my white chocolate cranberry cookies and my chocolate snowball cookies!) and 2. that deep red hue is just so pretty and festive for Christmas. Somehow I find myself making these red velvet white chocolate chip cookies in December more so than any other time of year!
Red Velvet Cookies Without Food Coloring…
If you’d rather not use food coloring, you can absolutely omit it from this recipe. It goes without saying that these cookies would still be delicious… they just won’t be red.
Or you can try to use a natural food coloring alternative. While I have yet to try it myself, I have read that beet powder is a great natural option and will still give you that beautiful red hue. You should only need a couple of teaspoons, if you decide to go that route.
What Flavor Is Red Velvet?
If you’re not familiar with red velvet, you might just be thinking… what’s the big deal? Are we just making cookies and adding red food coloring? But I think red velvet is so much more than just the food coloring.
My gluten free red velvet cookies have a subtle chocolate flavor, but they aren’t TOO chocolatey (otherwise, they’d just be chocolate cookies!).
If you’ve ever made red velvet cake, you’ll know that buttermilk and vinegar are also two common ingredients specific to red velvet (fun fact: the chemical reaction between the buttermilk + vinegar + cocoa powder is what originally produced the reddish color), but I’m not using either here.
Why You’ll Love These Red Velvet White Chocolate Chip Cookies…
- These are seriously soft. Both the yogurt and the brown sugar help give these red velvet cookies that perfect texture.
- You will likely have all of these ingredients on hand, so this recipe is perfect for impromptu baking sessions.
- I looove the white chocolate chips in these cookies. They work perfectly with that red velvet flavor. Trust me, if you’ve never tried this combo, you really are going to fall in love.
What You’ll Need…
- The dry ingredients: flour + baking powder + baking soda + salt.
- The fat: unsalted butter.
- The flavor: two types of sugar + unsweetened cocoa powder.
- For moisture: Greek yogurt.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Add in: red food coloring + white chocolate chips.
How To Make Gluten Free Red Velvet Cookies…
To make my gluten free red velvet cookies from scratch, you will start by whisking your dry ingredients together in a small bowl. You know the drill already! Set the dry mixture aside and, using a mixer, cream the butter with the two sugars until it’s smooth. Add in the yogurt and the egg replacer and mix again.
If you are using food coloring, add it into your wet ingredients at this point. I didn’t specify how much to use in the recipe because I really think you can eyeball it — I end up using just a few drops, but you do you!
I like to use this gel food coloring, but you can also use liquid if that’s what you have on hand. Just remember, the gel coloring is much more concentrated and vibrant, so you may get different results with liquid. As mentioned above, for a natural alternative, you can try a little beet powder.
Now you will want to add the dry ingredients to your wet mixture and mix on low speed (or by hand) until you have cookie dough. Stir in the white chocolate chips. And you’re done! The dough will feel wet and sticky. Roll into balls, arrange on a lined baking sheet, and chill for 30 minutes. Then bake on 350ºF for about 12 minutes.
To store these red velvet cookies, you can keep them in an airtight container at room temperature for a few days.
Red Velvet Cookies – Gluten Free, Eggless
- 1 ¼ cups (185g) gluten free flour blend
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- ¼ cup (56g) Greek yogurt
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- red food coloring
- ½ cup (85g) white chocolate chips
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the yogurt and prepared egg replacer and mix to combine. Add red food coloring until desired color is achieved.
- Add the dry ingredients into the wet ingredients and mix on low speed until combined. Gently fold in the white chocolate chips.
- Scoop out tablespoonfuls of dough and roll into balls. Arrange onto a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F. Remove dough from the refrigerator and bake for 12-14 minutes. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- Feel free to use as much or as little food coloring as you’d like, or omit completely (you will still get the delicious red velvet flavor, even without the red color).
Did you make my gluten free red velvet cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!