I remember the first time I ever had red velvet cake. It was at my dad and step mom's wedding. They had a red velvet groom's cake and it was just delicious. Red velvet is a southern staple dessert and these cookies perfectly capture the flavor. They come out soft and chewy, sweet and perfectly chocolate-y. They are very easy to make and you'll just love them.
Why You'll Love This Crinkle Cookie Recipe
- It's gluten free and dairy free.
- It tastes just like a traditional red velvet cake in cookie form.
- It's just chocolate-y enough thanks to the addition of mini chocolate chips.
- They stay soft and chewy for days.
Ingredient List
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill. You can substitute your favorite flour blend but may have different results. As always, weighing your flour will provide the best outcome.
- Unsweetened Cocoa Powder - I use Hershey's cocoa powder, which is gluten free. Do not use dutch process cocoa or it may cause your cookies to spread too much.
- Baking Powder
- Baking Soda
- Salt
- Vegan Butter - I use Miyoko's or Country Crock Plant Butter for all of my baking.
- Light Brown Sugar
- Sugar
- Eggs
- Vanilla
- Lemon Juice - can substitute apple cider vinegar as well)
- Red Food Coloring - I recommend the liquid type instead of the gel.
- Allergen Free Mini Chocolate Chips - I use Enjoy Life brand.
- Powdered Sugar
How to Make a Red Velvet Crinkle Cookies
- Step 1 - Sift together your flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- Step 2 - Cream together butter, brown sugar and white sugar for 2 minutes.
- Step 3 - Add eggs and vanilla and beat together for another minute.
- Step 4 - Add the lemon juice and red food coloring. Mix together until your batter is evenly red colored (no streaks or swirls).
- Step 5 - Turn the mixer to the lowest speed and slowly add the flour mixture. Mix until nearly all combined.
- Step 6 - Add in the chocolate chips and mix just a little more until they are evenly distributed.
- Step 7 - Cover dough with plastic and chill for 15 minutes.
- Step 8 - Scoop dough into balls. Roll first in white sugar and then in powdered sugar.
- Step 9 - Bake
Best Way to Store Leftover Crinkle Cookies
Place cookies into an airtight container and store at room temperature for 3-4 days. Cookies will remain soft and chewy.
If you need to make the cookies ahead of time, I suggest rolling into balls and then freezing (before rolling in sugar). Then when you're ready to bake, roll in sugar and place on cookie sheet. If baking from frozen, add about 1 minute to your cook time.
If you love holiday baking, check out these great recipes!
Gluten Free Rolled Sugar Cookies
Gluten Free Chocolate Mint Cookies
Gluten Free Chewy Chocolate Ginger Cookies
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Recipe
Gluten Free Red Velvet Crinkle Cookies
Ingredients
- 2 Cup Gluten Free 1-to-1 Flour Blend (296g) I use Bob's Red Mill
- ¼ Cup Unsweetened Cocoa Powder sifted
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Vegan Butter room temperature
- ¾ Cup Light Brown Sugar
- ½ Cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- ½ teaspoon Lemon Juice can sub Apple Cider Vinegar
- 1 Tablespoon Red Food Coloring use the liquid kind
- 1 Cup Allergen Free Mini Chocolate Chips
For the coating
- ⅓ Cup Sugar
- ½ Cup Powdered Sugar sifted
Instructions
- Sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, combine butter, brown sugar and white sugar. Beat together on medium speed about 2 minutes. Scrape down bowl.
- Add the eggs one at a time, beating about 30 seconds between each addition.
- Add the vanilla, lemon juice and red food coloring. Mix together until the red is even, not streaky or swirls.
- Turn the mixer to the lowest speed. Slowly add the flour mixture. Stir until just combined.
- Add the chocolate chips and mix a little more until they are evenly distributed. Scrape down the bowl to make sure everything has been incorporated.
- Cover your mixing bowl with plastic wrap and refrigerate for 15 minutes.
- While dough is chilling, preheat your oven to 350F degrees and line 2 baking sheets with parchment paper.
- Measure out the sugar and sifted powdered sugar for the coating into two small bowls.
- Remove the chilled dough from the refrigerator. Scoop into balls about the size of a golf ball. Roll each ball first in the white sugar, then roll in the powdered sugar. The double roll helps the outsides stay white and cracked after baking.
- Place on baking sheet leaving about 2 inches in between. Bake for 10 minutes until edges are just set. Remove from oven and cool for 5 minutes on the baking sheet.
- Remove to wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Brenda Carter says
If I’m not concerned about diary can I use butter? No allergies here either I assume I can use regular mini chocolate chips?
I have a friend who has a problem with gluten and I want her to enjoy the cookie swap we are going to.
Thanks
Brenda
Yes, you can use regular butter and your favorite chocolate chips. The measurements will be the same.
Kelly says
Fantastic Recipe! I cut this recipe in half successfully and also made it vegan by using vegan butter and replacing 1 egg with 1/4 applesauce.
Really really wonderful, Thank you!
Thanks for the tip on making them vegan. I'm sure other readers will appreciate it. I'm glad you loved the recipe! 🙂