Gluten-Free Red Velvet White Chocolate Chip Cookies
30 min
|
easy
Recipe by Eunice
Introduction
These gluten-free red velvet white chocolate chip cookies take the Southern classic cake and flip it into a cookie that delivers: tender middles, lightly crisp edges, and creamy white chocolate in every bite.
Perfect for Valentine's Day, holidays, or a cookie swap, the bold red color and hint of cocoa make them a crowd-pleaser without the dry, crumbly gluten-free nonsense.
Ingredients (18 servings)
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Ingredients
- 1½ cups gluten-free all-purpose flour (with xanthan gum) gluten-free all-purpose flour 0.41 lb
- 2 Tbsp unsweetened cocoa powder unsweetened cocoa powder 0.55 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- ½ cup unsalted butter, softened unsalted butter 4 oz
- ¾ cup brown sugar, packed brown sugar 5.15 oz
- ¼ cup granulated sugar granulated sugar
- 1 large egg large egg 1 ct
- 1 Tbsp whole milk whole milk 0.5 fl oz
- 1 tsp vanilla extract pure vanilla extract 1 tsp
- 1½ tsp red food coloring red food coloring 0.25 fl oz
- ¾ cup white chocolate chips white chocolate chips 6 oz
How to Make Gluten-Free Red Velvet White Chocolate Chip Cookies
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Preheat and pan prep
Heat the oven to 350 F and line 2 baking sheets with parchment for easy release and even bottoms.
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Mix the dry team
In a bowl whisk the gluten-free flour, cocoa powder, baking soda, and salt until no cocoa clumps remain.
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Cream butter and sugars
In a stand mixer with the paddle or using a handheld mixer, beat the softened butter with the brown sugar and granulated sugar on medium until light and fluffy, about 2 to 3 minutes, scraping the bowl once.
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Add egg, milk, vanilla, and color
Beat in the egg, milk, and vanilla until smooth, then mix in the red food coloring until the shade looks a little bolder than you want because it will mute slightly when baked.
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Bring it together
Add the dry ingredients to the wet and mix on low just until the flour disappears and the dough looks uniform with no dry pockets.
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Fold in chips and chill
Fold in the white chocolate chips, reserving a tablespoon for topping if you like, then cover and chill the dough for 30 minutes to hydrate the gluten-free flour and control spread.
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Scoop and bake
Scoop 1.5 tablespoon portions, roll into balls, and space them 2 inches apart on the sheets, then bake 9 to 11 minutes until the edges are set and the centers are slightly soft and glossy.
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Finish on the sheet
If using, press a few reserved chips onto the tops right out of the oven for that bakery look, then cool on the sheet 5 minutes before moving to a rack to finish.
Substitutions
- Butter -> Dairy-free butter or refined coconut oil
- Use equal parts plant butter sticks for the same structure and rich flavor, or refined coconut oil for a slightly crisper edge and subtle coconut aroma while keeping the cookies gluten-free.
- Egg -> Flax egg
- Stir 1 tablespoon finely ground flaxseed with 3 tablespoons warm water, rest 10 minutes, then use to keep the cookies tender and cohesive with a hint more chew and a touch less spread.
- Red food coloring -> Beet powder or freeze-dried raspberry powder
- Blend 1 to 2 teaspoons into the milk before adding for a vibrant natural red that bakes true, and the raspberry option adds a tangy berry note that flatters the white chocolate.
Tips
- Mind your measure with gluten-free flour
- Spoon and level the flour to avoid packing, or use 180 g if your blend measures 120 g per cup so the cookies do not overspread.
- Color control
- Red looks lighter after baking, so push the batter a shade deeper than your target and avoid adding extra cocoa which can muddy the hue.
- Chill for structure
- A 30 minute chill lets the flour hydrate and the butter firm up so you get thick, soft centers without greasy bottoms.
- Bake to just-set
- Pull them when the edges are set but centers still look a touch glossy, because carryover heat finishes the bake and keeps them soft for days.
- Pan-bang for crinkles
- Tap the sheet once on the counter right out of the oven to settle the centers and create pretty ripples for that pro finish.
- Freeze like a pro
- Scoop and freeze dough balls on a tray, then bag and bake from frozen adding 1 to 2 minutes so fresh cookies are always on standby.
Nutrition Facts *
| Energy | 165 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 6 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookies spread too much, what went wrong?
- The butter was likely too warm or the flour under-measured, so chill the dough at least 30 minutes and make sure you spoon and level the flour or weigh it accurately.
- The color baked dull, how do I keep a vibrant red?
- Use a gel food color or boost with beet or raspberry powder, mix until the batter is a deeper red than desired, and avoid overbaking which browns the surface.
- Can I make these without xanthan gum?
- You need a binder for structure in gluten-free cookies, so if your flour blend lacks xanthan, whisk in 1/4 teaspoon xanthan gum with the dry ingredients for the right chew.
- How do I keep them soft after day two?
- Store in an airtight glass container at room temperature with a small piece of sandwich bread to maintain moisture, and do not refrigerate which dries them out.
- Can I add nuts or swap the chips?
- Yes, keep total mix-ins at about 3/4 cup and consider macadamias or chopped pistachios for crunch, or use dairy-free white chips to keep it gluten-free and friendly to more eaters.
Serving Suggestions
Cold milk is classic, but a shot of espresso on the side wakes up the cocoa while a tiny pinch of flaky sea salt on warm cookies balances the sweet white chocolate like a charm.
For a sultry twist, drizzle with melted white chocolate and dust with crushed freeze-dried raspberries, or fold in a handful of macadamias for buttery crunch without messing with that tender center.
More pairings:
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