Get ready to experience cookie perfection with these irresistible Ooey Gooey Red Velvet Cookies that prove gluten-free desserts can be just as delicious (if not MORE) than traditional treats! Imagine biting into a soft, rich cookie with a deep crimson hue, studded with creamy white chocolate chips that create pockets of pure indulgence. Whether you're gluten-sensitive or simply a cookie enthusiast, these cookies will transform your dessert game and leave everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted to achieve the perfect cookie texture.
- Use a digital kitchen scale for precise flour measurements, which is crucial in gluten-free baking.
- Don't overmix the dough - this can lead to tough cookies. Mix just until ingredients are combined.
- For extra moisture, let the cookie dough rest in the refrigerator for 30 minutes before baking.
- Use high-quality gluten-free flour blend designed for all-purpose baking to ensure best results.
- Check cookies early - gluten-free baked goods can dry out quickly if overcooked.
- Allow cookies to cool completely to let the texture set and flavors develop fully.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
