Gluten-Free Red Velvet White Chocolate Chip Cookies
37 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 12 min | 37 min |
Introduction
These gluten-free red velvet white chocolate chip cookies are soft, chewy, and packed with gorgeous bakery-style color.
Rich cocoa, buttery dough, and sweet white chocolate chips make every bite taste like a little piece of cake.
They are perfect for holidays, birthdays, or any time you want a fun, crowd-pleasing gluten-free treat.
Ingredients (18 servings)
Ingredients
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Gluten-Free Red Velvet White Chocolate Chip Cookies
-
Preheat the oven and prep the pans
Preheat your oven to 350°F and line two baking sheets with parchment paper.
-
Whisk together the dry ingredients
In a medium bowl, whisk the gluten-free flour, cocoa powder, baking soda, and salt until combined.
-
Cream the butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
-
Add egg, milk, vanilla, and food coloring
Beat in the egg, milk, vanilla, and red food coloring until the mixture looks smooth and evenly tinted.
-
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and mix on low speed until just combined with no dry streaks.
-
Fold in white chocolate chips
Use a spatula to gently fold in the white chocolate chips until they are evenly distributed through the dough.
-
Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes for thicker, chewier cookies.
-
Scoop and bake the cookies
Scoop about 1 ½ tablespoons of dough per cookie and place them 2 inches apart on the prepared sheets.
Bake one sheet at a time for 10 to 12 minutes, until the edges look set but centers still appear soft.
-
Cool before serving
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Substitutions
- Butter -> coconut oil or vegan butter
- Use an equal amount of refined coconut oil or plant-based butter for a fully gluten-free and dairy-free cookie that still tastes rich and tender.
- White chocolate chips -> dairy-free white baking chips
- Swap in dairy-free white baking chips to keep the cookies creamy and sweet while staying friendly for both gluten-free and dairy-free guests.
- Red food coloring -> natural red coloring or beet powder
- Use a natural red liquid color or 1 to 2 teaspoons beet powder for a softer, more earthy red tone with the same red velvet vibe.
Tips
- Measure gluten-free flour carefully
- Spoon flour into the measuring cup and level it instead of scooping straight from the bag to prevent dry, crumbly cookies.
- Bake a test cookie first
- Bake one cookie to check spread and texture, then adjust with an extra tablespoon of flour or a few more chill minutes if needed.
- Do not overbake gluten-free cookies
- Pull the cookies when the edges look set but centers still look a little soft, because they firm up more as they cool.
- Chill longer for extra thick cookies
- For chunkier bakery-style cookies, chill the dough for up to 2 hours, which keeps the centers soft and the edges chewy.
- Shape warm cookies for perfect circles
- Right after baking, use a round cookie cutter to gently nudge the warm cookies into neat circles for a polished bakery look.
Nutrition Facts *
| Energy | 179 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 8 | g |
| Carbohydrates | 25 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cookies spread too much and turned flat. What went wrong?
- Your butter may have been too soft or melted, or the dough was not chilled long enough. Next time, chill the dough at least 30 minutes and be sure the butter is just softened, not greasy or shiny.
- Why is the red color in my cookies not very vibrant?
- Different brands of food coloring give different intensity, and dark cocoa can mute the red. Use a bright red gel or liquid color and avoid extra-dark cocoa if you want a bolder shade.
- Can I make the dough ahead and freeze it?
- Yes, scoop the dough into balls, freeze them on a baking sheet, then store them in a freezer bag. Bake from frozen, adding 1 to 2 extra minutes, watching for those just-set edges.
- How can I make these cookies dairy-free as well as gluten-free?
- Use dairy-free butter, a plant-based milk, and dairy-free white baking chips in the same amounts. The cookies may spread slightly more, so chill the dough well and avoid overbaking.
- My gluten-free cookies taste gritty. How do I fix that?
- Use a high-quality gluten-free blend with fine rice flour, and let the dough rest at least 30 minutes to hydrate the starches. Chilling also helps the texture feel smoother after baking.
Serving Suggestions
These gluten-free red velvet cookies already feel special, but a few simple touches can turn them into a showpiece dessert.
Drizzle them with melted white chocolate, or sandwich two around cream cheese frosting for a playful, bakery-style treat.
Serve with coffee, hot chocolate, or cold milk whenever you want a cozy, red velvet cookie moment that everyone can share.
More pairings:
Reviews
-
papa8, Austin: Turned out amazing, so chewy! 😍🍪
: So happy they came out soft and chewy for you, papa8! 🍪
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
