Gluten Free Red Velvet Cookies

• servings: 22 servings
• active time: 15 minutes
• total time: 26 minutes

Ingredients

1 ¼ cup gluten free flour (/ 155 grams (I used King Arthur Measure for Measure)

¼ cup cocoa powder (/ 20 grams)

1 teaspoon baking powder

½ teaspoon kosher salt

⅔ cup light brown sugar (/ 140 grams)

6 tablespoons sugar (/ 75 grams)

½ cup butter (/ 113 grams, room temperature)

1 egg

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 cup white chocolate chips (/ 185 grams)

Directions

Preheat the oven to 350℉ and line 2 baking sheets with parchment paper.

Combine the gluten free flour, cocoa powder, baking powder and salt in a small bowl. Whisk to mix well and set aside.

Add the brown sugar, sugar and butter to the bowl of a stand mixer. Beat on medium speed for 3 minutes until light and fluffy. Scrape down the bowl.

Add the egg, red food coloring and vanilla extract. Beat for 60 seconds more. Scrape down the bowl again.

Turn the mixer to the lowest speed and slowly add the dry ingredients. Stir until just combined.

Add the white chocolate chips and pulse your mixer to incorporate them.

Use a cookie scoop to make balls about the size of a golf ball. Place them on your prepared cookie sheets spaced about 2 inches apart.

Bake for 11-12 minutes or until the edges are set. Remove from the oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.

Notes

Liquid vs gel food coloring? Used gel, might not have used enough. Not red at all.

Nutrition

• Calories: 148 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.3 g
• Trans Fat: 0.2 g
• Cholesterol: 20 mg
• Sodium: 99 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g