

These thick, soft and chewy gluten free red velvet chocolate chip cookies have just the right red velvet taste in a portable cookie form—with the preparation ease of a drop cookie. Celebrate the season!
Why these are the best gluten free red velvet chocolate chip cookies
There’s something about the hint of cocoa, the red color, the slight tang from some apple cider vinegar and just the right amount of white chocolate chips that makes these cookies … just my thing.
And, of course, since they’re soft batch, they really do taste like they’re just right out of the oven. But without the ooey gooeyness. I like my cookies to stay together, and cookies that are actually right out of the oven? They don’t do that.
There is also something festive about red velvet cookies, or really red velvet desserts of any kind. They’re great for holidays like Valentine’s and Christmas since they’re special, but don’t require any extra effort at all. Holiday gluten free baking at its easiest!
Red velvet lovers and haters
Red velvet is one of those things that tends to evoke lots of strong opinions. Even though it’s true that the original red velvet cakes were just slightly red-tinged because of the hint of cocoa powder (it’s not really a super chocolate cake), I like mine really red. Ruby red.
It doesn’t change the taste, of course (because that would be gross), but it does change my eating experience. If you don’t want/can’t have the food coloring? Leave it out. These gluten free red velvet chocolate chip cookies are based on my recipe for gluten free soft batch CCCs, but—I’m gonna say it—better.
Baking with food coloring
If you refuse to use food coloring in your kitchen under any circumstances, skip this section—and skip the food coloring in this recipe! It doesn’t affect the taste at all (when you do it right). Please, no campaigns in the comments to save the rest of us from the evils of food coloring. ?
For the rest of us, let’s talk about which food coloring to use and when. I rarely use anything other than gel food coloring, which is a concentrated food coloring in gel form. Using gel food coloring means that you never have to add so much of the stuff that it changes the chemistry—and taste—of your baked goods.
Is Wilton food coloring gluten free?
No! The most widely available brand of gel food coloring where I live is Wilton brand, but Wilton’s food colorings are not reliably gluten free.
My favorite gluten free gel food coloring is AmeriColor brand. It’s not cheap, but gel food coloring lasts a long, long time.
AmeriColor is sold in some kitchen supply stores and even fewer craft stores, so I buy it online. I like this Americolor kit best (that’s an affiliate link) for a few reasons.
First, that kit has great basic colors like blue, red, yellow and green. Second, the bottles are small, but they have a flip top that allows you to squeeze the coloring out in small amounts. If you purchase the colors that come in bottles with screw-on lids, you will get the color everywhere each time you use it.
Your raw dough color should be a little too bright
Please keep in mind that food coloring fades during baking. You want the color of your raw batter or dough to be brighter than the way you’d like your ultimate baked goods.
Try your best to mix the coloring into the wet ingredients before incorporating everything into the dry ingredients, and you won’t have streaks of color in the cookies. There’s no need to mix the wet ingredients separately, though, before mixing them into the dry. If you watch the video, you’ll see what I mean.
Red velvet chocolate chip cookies: team chewy or team crispy?
I love all cookies. I do not discriminate. But normally my love language is a super crispy cookie. Crispy cookies become crispy because of the balance of flour-sugar-eggs-vanilla ingredients in the recipe. But also because they’re allowed to brown at a low oven temperature and very slowly.
But red velvet cookies aren’t going to be red if they are crispy, not without adding so much food coloring that you’re bound to taste it (and not in a good way). The intense browning would lead to a very faded red color otherwise.
That’s why red velvet cookies are best made super thick like these soft batch-style cookies. They’re also lovely as red velvet crinkle cookies, which are a family favorite, too.
If you normally don’t like soft and chewy cookies, or maybe you’re all about the crispy on the outside, chewy inside like our Mrs. Fields chocolate chip cookies, you really should still give these red velvet cookies a try. They’re like the chocolate cookie for vanilla lovers like my son—and they just look so impressive on a holiday table.
Tips for making perfect red velvet chocolate chip cookies
Choosing the right gluten free flour blend
Drop cookies are some of the easiest types of recipes to bake, but you still do need to be careful about the ingredients you choose, especially the all purpose gluten free flour blend. I used and recommend Better Batter’s classic gf flour blend, and you can of course use my mock Better Batter blend.
If you choose a higher starch blend, like Cup4Cup, please be sure to replace the added cornstarch in the recipe with more Cup4Cup. Otherwise, it’s just way too much starch and your cookies won’t spread or even really bake properly.
Avoiding streaky red velvet chocolate chip cookies
Try your best to mix the coloring into the wet ingredients before incorporating everything into the dry ingredients. That way, you won’t have streaks of color in the cookies.
You want to enhance the natural red color that the small amount of cocoa powder in these red velvet cookies gives them. So be sure to mix the food coloring in well, to maintain the illusion!
Make sure to use cocoa powder, not hot cocoa mix
You can use either natural or Dutch-processed cocoa powder, but be sure you’re not using hot cocoa mix, which has other added ingredients like sugar and milk powder.
Red velvet chocolate chip cookies: ingredients and substitutions
Dairy free, gluten free red velvet cookies
In place of the butter in this recipe, try using vegan butter. My favorite brands are Melt and Miyoko’s Kitchen.
I wouldn’t use Earth Balance buttery sticks in this recipe, as it bakes more like a traditional margarine, and baked goods spread a lot in the oven.
If you can’t find dairy-free white chocolate chips, just use dairy-free semi-sweet or dark chocolate chips.
Egg free, gluten free red velvet chocolate chip cookies
In place of the egg, you can try using a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).
Gluten free, vegan red velvet cookies
If you’d like to make these cookies vegan, just use the dairy and egg substitutions described above. You’ll have vegan cookies.
Gluten free, nut free red velvet chocolate chip cookies
This cookie recipe, as written, is already nut free. Enjoy!
Corn free, gluten free red velvet white chocolate chip cookies
This one’s easy! In place of cornstarch, you can use arrowroot.
Is there an alternative to artificial red food coloring?
Luckily, there are now lots of natural food coloring alternatives available. Some are even gel, which means that you’re able to add enough color without watering down the recipe.
I don’t know if any of them are gluten free, though. If you can’t use Americolor gel food coloring in their red, I would honestly just leave it out. The cookies will still appear slightly red because of the limited amount of cocoa powder added.
Vinegar substitution
In place of apple cider vinegar, you can use white wine or white balsamic vinegar. Just be sure to use a gluten free vinegar (that is, avoid malt vinegar).
Chocolate chip variations
I like using white chocolate chips, or mini white chocolate disks, in these red velvet cookies, but you can use any small pieces you like. Here are a few more suggestions:
- semi-sweet or dark chocolate chips
- milk chocolate chips (for a sweeter, more mellow taste than dark or semi-sweet)
- M&Ms (especially for holidays; they’re gluten free in the U.S. but do your research!)
How to store white chocolate chip red velvet cookies
Storing red velvet chocolate chip cookies
For short term storage, place these lovely cookies in a sealed glass container at room temperature. They should stay fresh for at least 5 days.
Freezing homemade red velvet cookies
These cookies are super easy to store, since they’re stable but soft enough that they don’t freeze completely solid. Just make sure they’re completely cool before you freeze them, or you’ll end up with ice crystals when the heat evaporates and freezes.
FAQs
Are red velvet chocolate chip cookies gluten free?
No! Most red velvet chocolate chip cookies are made with conventional, gluten-containing flour. This special recipe is for gluten free red velvet chocolate chip cookies.
Which is better for red velvet chocolate chip cookies: liquid food coloring or gel food coloring?
Always use gel food coloring in baking, unless you’re tinting a liquid. Gel food coloring is highly-pigmented and has very little liquid, so it doesn’t change the moisture balance in your baked goods.
How do I decorate red velvet cake cookies for the holidays?
Before the step where you add the food coloring, separate the cookie dough into 2 parts. Add red gel food coloring to one, and green gel food coloring to the other. Follow the remainder of the recipe as directed, adding 3 ounces of chips to each half.
Red velvet cookies and and “green velvet” cookies are perfect for Christmas cookie plates!
Why did my red velvet drop cookies come out so crunchy?
You may have baked them too long and/or in a too-hot oven. You want them to melt slowly from balls into cookies in a 350°F oven.
Why did my baked cookies spread so much?
Did you beat the butter and sugar first until creamy before adding the other ingredients? If you began with melted or too-soft butter (if your butter is greasy, it’s too soft), your cookies will spread more.
How to make gluten free red velvet cookies, step by step
Gluten Free Red Velvet Chocolate Chip Cookies | Soft & Chewy
Equipment
- Hand mixer or stand mixer
Ingredients
- 12 tablespoons (168 g) unsalted butter at cool room temperature, chopped
- 1 cup (218 g) packed light brown sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) cornstarch
- 3 tablespoons (15 g) unsweetened cocoa powder natural or Dutch-processed
- Red gel food coloring
- 6 ounces white chocolate chips
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
- Beat butter, sugar, vinegar, vanilla, salt well. Add baking soda and egg and beat until combined.
- Add flour, xanthan gum, cornstarch, cocoa powder, and 1/8 teaspoon gel food coloring and beat until combined.
- Work the gel food coloring into the wet ingredients in the center of the bowl to avoid streaks of red color in the cookies. The color should be a relatively deep red color, as it will fade during baking.
- Add more food coloring in very small amounts, if necessary, to reach the desired color.
- Add the chocolate chips and mix until evenly distributed throughout the dough.
- Scoop the dough into about 21 equal pieces, each about 1 1/2 tablespoonsful, then roll each into a ball. Place the balls of dough on the prepared baking sheet about 1 1/2 inches apart from one another.
- For slightly thicker cookies, chill the pieces of dough in the refrigerator for 30 minutes or until mostly firm. Your cookies will also have a somewhat smoother top.
- Place the baking sheet in the center of the preheated oven and bake for 11 minutes, or until the cookies are just set in the center.
- Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- These cookies freeze amazingly well when sealed in a freezer-safe container.
- The cookie dough itself can also be shaped, frozen in a single layer on a baking sheet and then stored in a zip-top bag in the freezer. Defrost to cool room temperature before baking.
Notes
Gluten Free Red Velvet Chocolate Chip Cookies | Soft & Chewy
Equipment
- Hand mixer or stand mixer
Ingredients
- 12 tablespoons (168 g) unsalted butter at cool room temperature, chopped
- 1 cup (218 g) packed light brown sugar
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 (50 g (weighed out of shell)) egg at room temperature
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter)
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ cup (36 g) cornstarch
- 3 tablespoons (15 g) unsweetened cocoa powder natural or Dutch-processed
- Red gel food coloring
- 6 ounces white chocolate chips
Instructions
- Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
- Beat butter, sugar, vinegar, vanilla, salt well. Add baking soda and egg and beat until combined.
- Add flour, xanthan gum, cornstarch, cocoa powder, and 1/8 teaspoon gel food coloring and beat until combined.
- Work the gel food coloring into the wet ingredients in the center of the bowl to avoid streaks of red color in the cookies. The color should be a relatively deep red color, as it will fade during baking.
- Add more food coloring in very small amounts, if necessary, to reach the desired color.
- Add the chocolate chips and mix until evenly distributed throughout the dough.
- Scoop the dough into about 21 equal pieces, each about 1 1/2 tablespoonsful, then roll each into a ball. Place the balls of dough on the prepared baking sheet about 1 1/2 inches apart from one another.
- For slightly thicker cookies, chill the pieces of dough in the refrigerator for 30 minutes or until mostly firm. Your cookies will also have a somewhat smoother top.
- Place the baking sheet in the center of the preheated oven and bake for 11 minutes, or until the cookies are just set in the center.
- Remove the cookies from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- These cookies freeze amazingly well when sealed in a freezer-safe container.
- The cookie dough itself can also be shaped, frozen in a single layer on a baking sheet and then stored in a zip-top bag in the freezer. Defrost to cool room temperature before baking.
Deb says
All set to make these cookies (GF Red Velvet Chocolate Chip Cookies) and realized I don’t have the vegetable shortening, can it be replaced with coconut oil or salted butter? Equal amounts?
Nicole Hunn says
Hi, Deb, I’m afraid you won’t get the same texture with anything other than shortening. Butter has a significant amount of water, which causes the cookies to spread, so I don’t recommend using it to replace the shortening. You can try coconut oil, but the cookies will spread more as well.
Aneesha says
Hi Nicole
Thank you for the red velvet chocolate chip cookie recipe. It looks great. I can’t wait to try it out.
A tiny request:
While you are making these gluten free cookies, is there any chance you can make them eggless as well?
Regards
Aneesha
Nicole Hunn says
Hi, Aneesha, please see the “Ingredients and substitutions” section for advice on making these cookies without other allergens.
April says
What is the consistency of the batter supposed to be? I tried making these and it felt like something was missing (like another liquid, or another egg or something…). It wasn’t like regular cookie dough at all, it was really crumbly and didn’t stay together. Is it supposed to be like that? And I couldn’t get mine to turn red at all with the food coloring.
Nicole Hunn says
Nothing is missing from the recipe, April. The 11 total tablespoons of shortening and butter, plus the egg and egg yolk, provide plenty of moisture. My guess is that either your ingredients were not at room temperature when you made the recipe (fats will not properly incorporate into dry ingredients if they are not at room temperature, or that you used a flour blend that is too high in starch. As for the food coloring, as stated in the recipe, you need to use a gel food coloring. Those are pretty potent, and don’t change the chemistry of the recipe. Good luck!
April says
Hmmm… not sure then. All my ingredients were definitely at room temp but I had tons of trouble getting the butter and shortening mixed it. I guess that was the problem… I also used a gel food coloring but if I was having trouble with the butter & shortening, that would explain why it didn’t mix in properly. I used Better Batter also; is that too starchy? I will have to try again :)
April says
Scratch the questions about Better Batter, it’s listed that you used it.
Christy says
First, thanks so much for this great recipe. My daughter loves red velvet anything and her birthday is in a week. We’ve been trying to figure out what to make her. Now, here is where I tell you how I completely altered your perfect recipe.
While I’m highly gluten intolerant, my daughter has severe fructose malabsorption with mild gluten intolerance. She can’t have wheat (rye or barley either) because of the fructans in them. The gluten she could probably tolerate in some moderation.
My daughter can’t have brown sugar since molasses is a huge no-no. We bake mostly with dextrose and not sugar (since it is half fructose), but small amounts of pure cane sugar are tolerable. So, I did 1/2 cup of cane sugar, and 2/3 cup of dextrose. I had to up the liquid content in the recipe because dextrose absorbs more than sugar. So, 8 tbsp of butter and 2 tsp of water. She also can’t have the apple cider vinegar (nothing apple.. ever), so I used rice vinegar. I used unsweetened 100% cacao baking chocolate cut into pieces. And.. the big kicker.. she can’t have gel food coloring (corn syrup), so we just went without the coloring.
I’m sure it tastes entirely different than you planned, but it is wonderful to us. We will probably try it with dark chocolate chips next time, since she can’t have milk chocolate at all, not even semi-sweet. Still, these cookies aren’t lasting long and she has hit her sugar load for the day just on the cookies. My daughter also wants me to try making it into a cookie cake for her actual birthday. We’ll see how that works out.
At any rate, thank you very much for the wonderful recipe. Most recipes don’t survive our modifications very well at all. I’m not good at developing recipes and barely competent at altering them. We depend so much on your GF recipes for our food.
Nicole Hunn says
Hi, Christy,
I’m so glad that you were able to adapt this recipe to suit your daughter’s dietary needs. I admire your fortitude, and am happy to be able to provide you with a base recipe you can work with! Thank you so much for the kind words. :)
Janelle says
What happens if the eggs aren’t at room temperature?
Anneke says
Hi Janelle — I’ll jump in here and say that they need to be at room temperature because it makes a difference. Cookies are very sensitive! I am a terrible cookie baker, but when I follow Nicole’s directions, I have much better luck. The good news is that you can bring eggs to room temperature pretty fast by putting them in a cup of warm water for a few minutes, while you are getting everything else ready. Hope that helps!
Michelle says
My family loved (and inhaled) the soft batch chic chip cookies, and I know they will love these, too. Great idea!
Mare Masterson says
Just spoke with Larry at Montana’s Gifts of Nature and ordered my Expandex. He is a delightful man! Have you ever used their GF flour blend? It appears to be cheaper and includes Xantham Gum.
Nicole Hunn says
Hi, Mare, Glad you got in touch with Larry. Yes, he’s a great guy. I have not tried their all purpose gluten free flour blend, but it has chickpea flour and is not at all like the blends that I use and recommend. It might be a very nice blend, but I’m afraid I don’t recommend it for my recipes. Sorry!
Mare Masterson says
Yeah, not a fan of pea flour either. Oh well.
laura says
what would you recommend for a substitution for the brown sugar? honey? agave? i’m new to the gluten free/sugar free way and am trying to add a few treats to my list. :-)
blessings
~*~
Nicole Hunn says
Hi, Laura,
I’m afraid that you can’t substitute anything for the brown sugar and granulated sugar in this recipe and get a comparable result. If you are looking to bake without refined sugars, I’d take a look at my Paleo recipes.
rachel says
apparently you can read minds I have been looking for this recipe but could only find ones that had cream cheese in them.
Thank you !!!!!!
Nicole Hunn says
I wish I could, rachel! It appears I just got lucky, though. ;)
Donia Robinson says
No, you totally can read minds.
Mare Masterson says
YUM! Oh I cannot wait to make them (sans the food coloring)
Donia Robinson says
I’m a sans food coloring gal, too, Mare. ;)
Abby says
These look amazing and my SIL is obsessed with red velvet.
Gaylene says
They look good… Unfortunately difficult to bake free of gluten, egg, dairy, corn and low carb. I am missing baking :(
Nicole Hunn says
Paleo recipes might work for you, Gaylene, except for the egg-free thing. Vegan Paleo is not easy!
Kristin Johnson says
Do you have a suggestion for what to use in place of the xantham gum? I’m in the group of folks who get stomach upset from gums :-(
Nicole Hunn says
I’m afraid I don’t, Kristin. Sorry!
Jennifer S. says
Of course these look sooo yummy and they will be perfect for our next holiday that will come upon us!! So festive!
I am baking a loaf of the English muffin bread today – so I’ll take some pics. Cross your fingers for me!! :)
Nicole Hunn says
You don’t need me to cross my fingers, Jennifer! You’ll do great no matter what. I believe in you. That’s better than luck. ;)
Jennifer S. says
It turned out SUPER fab and it is soooo yummy. Everyone raved about it at our “Brinner” (breakfast for dinner) last night.
Candice says
The English muffin bread is the one that I keep making over and over. That stuff is SO good! Even better as toast:)
Nicole Hunn says
You don’t need me to cross my fingers, Jennifer! You’ll do great no matter what. I believe in you. That’s better than luck. ;)