Woyrareal-food recipes

Gluten-free Red Velvet Cookies

Gluten-free Red Velvet Cookies

These gluten-free red velvet cookies are satisfying chocolate flavored cookies made with lighter ingredients like almond flour, olive oil, beet juice, and maple syrup.

When we're looking for a nice chocolate cookie recipe made with grain-free ingredients and that is red in color, we make these lighter red velvet cookies. They are fudgy and satisfying and made with clean ingredients, making them naturally Paleo, Gluten-free, and Dairy-free.

For other lighter chocolate dessert recipes, try our Almond Flour Chocolate Cherry Lava Cakes or our Gluten-free Molten Chocolate Espresso Lava Cakes.

A bite taken out of a gluten-free red velvet cookie.

What makes this recipe great?

  • These cookies have a beautiful deep red color thanks to beet juice.
  • They are made with healthier ingredients than your traditional red velvet cookies.
  • They are great for those following a gluten-free, dairy-free, or Paleo diet.
  • There is no food dye! Just beet juice.

Recipe ingredients

Ingredients to make gluten-free Paleo red velvet cookies.
  • Olive oil– any good quality olive oil works here.
  • Baking soda, cream of tartar, tapioca flour– these are used to make a from-scratch baking powder.
  • Vanilla– vanilla extract adds a nice flavor to the cookies.
  • Almond flour– make sure to use blanched almond flour because it is more refined in texture.
  • Coconut flour– this is mixed with the almond flour for texture.
  • Egg– this helps binds the cookies together.
  • Cocoa powder– make sure to use one without added sugar.
  • Maple syrup– pure maple syrup is best.
  • Fresh beet– or purchased beet juice.
  • Dairy-free chocolate– we like using Enjoy Life, Trader Joes, or Hu chocolate because they are all dairy-free and gluten-free. Hu chocolate is Paleo.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Step 1: Make your own baking powder by mixing baking soda, cream of tartar and tapioca flour together.

Step 2: Mix the dry ingredients together. Mix the baking powder mixture, almond flour, cocoa powder, coconut flour, and salt together in a bowl.

Step 3: In another bowl, mix the wet ingredients. This includes the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice.

Step 4: Mix the bowl of dry ingredients into the bowl of wet ingredients and fold in chocolate chips.

Step 5: Refrigerate your cookie dough.

Step 6: School cooled dough onto cookie sheet and bake.

Gluten-free red velvet cookies fresh out of the oven.

Expert tips

  • To keep the cookies red when using beet juice, you need acidity in the recipe.
    • If the batter oxidizes, then the baked good turns brown.
    • This is where the from-scratch baking powder comes into play made of baking powder, cream of tartar, and tapioca flour. Along with the lemon juice.
  • Add a sprinkle of sea salt on top of the cookies.
  • To store: keep cookies on the kitchen counter on a plate and cover the plate with cling wrap or a towel. They can last 3-4 days like this.
Gluten-free red velvet cookies freshly baked.

Prep 45 minutesCook 12 minutesTotal 57 minutesMakes 18 cookies

Ingredients

  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp tapioca flour
  • 1 1/4 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbs coconut flour
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 3 Tbs beet juice
  • 1/2 cup maple syrup
  • 1/4 cup olive oil
  • 1 Tbs lemon juice
  • 1/2 cup Enjoy Life chocolate chips, Soy-free, nut-free, dairy-free chocolate
  • optional- sea salt

Method

  1. In a small bowl, mix baking soda, cream of tartar and tapioca flour together to create paleo baking powder.
  2. In a large bowl, add the almond flour, cocoa powder, coconut flour, salt, and pre-made paleo baking powder ( the baking soda, cream of tartar, tapioca flour mix from instruction 1). Mix together with a fork until well mixed.
  3. In a medium bowl, add the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice, and whisk together until the mixture thickens.
  4. Then, add the liquid bowl to the dry bowl and mix until everything is completely mixed.
  5. Fold in the chocolate chips.
  6. Put the mixture into the fridge for 60 minutes.
  7. While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
  8. Then take the cookie batter out of the fridge, scoop out 1 Tbs sized spoonfuls of it, and roll the batter into the shape of a ball with your hands. Note: if the batter is too sticky, wet your hands with water before rolling the batter into balls in between your hands. Place the balls of cookie dough onto the cookie sheet.
  9. Note: There should be enough batter to yield 18-20 cookies.
  10. Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit on the pan for about one minute, then remove the cookies from the pan with a spatula and place them onto a cooling rack.

Notes

  • Note: For the beet juice, you can juice a beet using a juicer, or put a beet into your blender and strain the juice from the mixture, or you can buy beet juice from a store. <h3 class="wprm-recipe-header

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