There is something undeniably festive about the deep crimson hue of red velvet, especially when it’s studded with creamy white chocolate chips. These Gluten-Free Red Velvet Cookies are the ultimate treat for anyone who loves the subtle cocoa flavor and “fudgy” texture of a classic red velvet cake, but in a handheld, chewy cookie form.
Getting the perfect texture in gluten-free baking can be tricky, but this recipe yields a cookie that is crisp on the edges and soft in the center—no one will even know they’re gluten-free! Whether you’re baking for a holiday, a Valentine’s treat, or just a Tuesday craving, these vibrant cookies are a guaranteed showstopper.
Why You’ll Love This Recipe
- Perfect Texture: Chewy, soft, and never dry—the hallmark of a great gluten-free cookie.
- Striking Visuals: The contrast between the deep red dough and white chocolate chips is stunning.
- Balanced Flavor: A hint of cocoa and vanilla creates that signature red velvet taste.
- Quick & Easy: No chilling required (unless you want an extra-thick cookie!), so you can satisfy your craving fast.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Dietary: Gluten-Free
Ingredients
The Dry Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains Xanthan Gum, like King Arthur or Cup4Cup)
- 2 Tbsp unsweetened cocoa powder
- 1 tsp cornstarch (the secret to a soft cookie!)
- 1/2 tsp baking soda
- 1/2 tsp salt
The Wet Ingredients:
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 Tbsp liquid red food coloring
- 1 tsp distilled white vinegar (helps brighten the red and react with the cocoa)
The Add-Ins:
- 1 1/2 cups white chocolate chips (plus extra for pressing on top)
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Cream Butter & Sugars: In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients: Beat in the egg and vanilla extract. Stir in the red food coloring and the white vinegar until the color is vibrant and even.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour, cocoa powder, cornstarch, baking soda, and salt.
- Combine: 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.
- Scoop & Bake: Use a cookie scoop (about 1.5 tablespoons) to drop mounds of dough onto the prepared baking sheets, spaced 2 inches apart.
- Bake: Bake for 9–11 minutes. The edges should be set, but the centers will still look a bit soft.
- Cool: Let the cookies cool on the baking sheet for at least 10 minutes before moving them to a wire rack. They will firm up as they cool!
Chef’s Tips for Success
- Tip 1 (Measuring Flour): When measuring gluten-free flour, use the “spoon and level” method. Packing the flour into the measuring cup will make the cookies too dry and crumbly.
- Tip 2 (Food Coloring): For a more natural option, you can use beet powder, but for that “classic” bright red velvet look, gel or liquid red food coloring works best.
- Tip 3 (The Vinegar Trick): Don’t skip the teaspoon of white vinegar! It’s a traditional red velvet ingredient that helps preserve the red color and creates a slightly more tender crumb.
Encouraging Conclusion
These Gluten-Free Red Velvet White Chocolate Chip Cookies are proof that being gluten-free doesn’t mean missing out on decadence. They are rich, beautiful, and absolutely addictive.
