These easy red velvet chocolate chip cookies are such a fun treat! They're soft, easy to make, and super festive. If you loved my gluten free red velvet cupcakes, you need to make these cookies.
Where are all of my red velvet lovers at?! I, for one, have always been a huge fan of red velvet cake. I just love that unique flavor. It's almost like getting both vanilla and chocolate... just the right amount of each.
Because I love gluten free red velvet cake and cupcakes so much (that cream cheese frosting is just so irresistible with this flavor!), I thought I'd also add my red velvet cookie recipe to the mix. The deep red hue is just so pretty and festive for Valentine's Day or Christmas.
And if you wanted to take these cookies to the next level, you can also make an easy cream cheese frosting to drizzle on top!
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Red Velvet Cookies Without Food Coloring
If you'd rather not use food coloring, you can absolutely omit it from this recipe. It goes without saying that these cookies would still be delicious... they just won't be red.
Or you can try to use a natural food coloring alternative. While I have yet to try it myself, I have read that beet powder is a great natural option and will still give you that beautiful red hue. You should only need a couple of teaspoons, if you decide to go that route.
What Flavor Is Red Velvet?
If you're not familiar with red velvet, you might just be thinking... what's the big deal? Are we just making cookies and adding red food coloring? But I think red velvet is so much more than that.
My red velvet chocolate chip cookies have a subtle chocolate flavor, but they aren't TOO chocolatey (otherwise, they'd just be chocolate cookies!).
If you've ever made red velvet cake, you'll know that buttermilk and vinegar are also two common ingredients specific to red velvet (the chemical reaction between the buttermilk + vinegar + cocoa powder is what originally produced the reddish color), but I'm not using either here.
Why You'll Love This Recipe
- These are seriously soft. Both the yogurt and the brown sugar help give these that perfect texture. They're like chewy chocolate chip cookies, but with that delicious hint of cocoa.
- You will likely have all of these ingredients on hand, so this recipe is perfect for impromptu baking sessions.
- I looove the white chocolate chips in these cookies. They work perfectly with that red velvet flavor. Trust me, if you've never tried this combo, you really are going to fall in love.
Ingredient Notes & Substitutions
- Gluten free flour: My favorite gluten free flour is Bob's Red Mill 1 to 1. I use this flour blend in almost all of my recipes! But this recipe will also work with all-purpose flour, no need to adjust the measurements at all. If you use a different gluten free flour, make sure it contains xanthan gum.
- Brown sugar: I like to use light brown sugar in this recipe, but dark brown will work too.
- Cocoa powder: Make sure you're using unsweetened natural cocoa powder, not Dutch-process. This is the cocoa powder I like.
- Greek yogurt: I love baking with Greek yogurt! Not only does it add moisture, it helps bind the cookie dough and gives it some added richness. I like to use Fage 0% or 2% yogurt.
- Egg: If you are looking to make these cookies eggless, my favorite egg replacer is Bob's Red Mill Egg Replacer. Simply follow the instructions on the package to replace 1 egg in the recipe.
- Red food coloring: I like to use gel food coloring because a little bit goes a long way. Liquid food coloring is less concentrated, so I find that you end up needing more of it, which can alter the consistency of your cookie dough.
- White chocolate chips: You can use any chocolate chips you want in this recipe, but I highly recommend going with white chocolate. A high quality chocolate, like Guittard, will also make a big difference.
Step-by-Step Instructions
STEP ONE: To make my red velvet chocolate chip cookies from scratch, you will start by whisking your dry ingredients together in a small bowl. You know the drill already!
STEP TWO: Set the dry mixture aside and, using a mixer, cream the butter with the two sugars until it's smooth.
STEP THREE: Add in the yogurt and the egg or egg replacer and mix again.
STEP FOUR: If you are using food coloring, add it into your wet ingredients at this point. I didn't specify how much to use in the recipe because I really think you can eyeball it -- I end up using just a few drops, but you do you!
STEP FIVE: Now you will want to add the dry ingredients to your wet mixture and mix on low speed (or by hand) until you have cookie dough. Stir in the white chocolate chips. And you're done!
STEP SIX: The dough will feel wet and sticky. I like to use a medium cookie scoop to scoop the cookie dough and roll into balls on a lined baking sheet. Chill the dough balls for 30 minutes, then bake on 350ºF for about 12 minutes. Cool completely before removing from the pan.
Expert Tips
- One of my top baking tips is always to weigh your flour using a kitchen scale if you can. This is the best way to ensure accuracy and make sure you're not inadvertently adding too much or not enough.
- When it comes to adding food coloring, I like to use a toothpick and add a tiny bit at a time until I get the hue I am looking for. Make sure to stir well after adding the color. The gel colors especially are very concentrated, so you likely will not need much to achieve a nice red color.
- The chill time is so important! We have quite a bit of moisture in this cookie dough thanks to the yogurt, and the chill time will help keep the cookies from spreading too much. They will still spread a little, but not a whole lot.
Frequently Asked Questions
I have not tested this myself, but you should be able to make these cookies dairy free. You would need to use your favorite non-dairy butter and yogurt. I recommend a yogurt that is similar in texture to Greek yogurt. Also, make sure to use dairy free white chocolate chips.
These cookies may be stored in an airtight container at room temperature for up to 4 days. You can also freeze the cookies for up to 3 months.
Did you make my red velvet chocolate chip cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
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📖 Recipe
Red Velvet Chocolate Chip Cookies
Ingredients
- 1 ¼ cups (185g) gluten free flour* (I use Bob's Red Mill 1 to 1)
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar packed
- ¼ cup (56g) Greek yogurt
- 1 egg*
- red food coloring
- ½ cup (85g) white chocolate chips
Instructions
- In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.1 ¼ cups (185g) gluten free flour*, 2 tablespoons (10g) unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Add the yogurt and egg and mix to combine. Add red food coloring until desired color is achieved.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, ¼ cup (50g) light brown sugar, ¼ cup (56g) Greek yogurt, 1 egg*, red food coloring
- Add the dry ingredients into the wet ingredients and mix on low speed until combined. Gently fold in the white chocolate chips.½ cup (85g) white chocolate chips
- Scoop out tablespoonfuls of dough and roll into balls. Arrange onto a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F. Remove dough from the refrigerator and bake for 12-14 minutes. Allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
Notes
- If you are not looking to make this recipe gluten free, you can use all-purpose flour instead.
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If you want to make these cookies eggless, you can use 1 tablespoon of Bob's Red Mill Egg Replacer mixed with 2 tablespoons water. Be sure to follow the instructions on the package. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- Feel free to use as much or as little food coloring as you'd like, or omit completely (you will still get the delicious red velvet flavor, even without the red color).
Alik says
Delicious!
Taleen Benson says
Thank you!
Lori says
Can you use the ener-g egg replacer in place of the bobs red mill? It's what I have on hand. Thanks!
Taleen Benson says
Yes, that should work! Just use the equivalent of 1 egg. Please let me know how it turns out!