gluten-free red velvet chocolate chip cookies
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5 from 1 vote

Gluten-Free Red Velvet Chocolate Chip Cookies {Dairy-Free Option}

These gluten-free red velvet chocolate chip cookies are soft, chewy and chocolately delicious! They are super easy to make and would be perfect to make for Valentines Day.
Course Dessert
Cuisine American
Keyword gluten-free cookies, gluten-free red velvet cookies
Prep Time 10 minutes
chill time 1 hour
Total Time 21 minutes
Servings 24 cookies
Calories 155kcal
Author Audrey from Mama Knows Gluten Free


  • 1 1/2 cups  gluten-free all-purpose flour I like Pillsbury gluten-free
  • 1/4 teaspoon xanthan gum leave out if your flour already has it
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened to room temperature. (Dairy-free use Earth Balance or Smart Balance butter)
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg room temperature
  • 1 tablespoon milk dairy-free use coconut, almond or cashew milk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon gluten-free red food coloring or all natural food coloring
  • 1 cup gluten-free chocolate chips- I used 1/2 cup white chocolate chips and 1/2 cup chocolate chips For dairy-free I like Enjoy Life Foods chocolate chips


  • In a large bowl beat butter until creamy.
  • Add the brown sugar and sugar to the butter and beat until creamy. Scrape down the sides and bottom of the bowl as needed.
  • Beat in the egg, milk, and pure vanilla extract and mix until fully combined.
  • Add gluten-free red food coloring and mix until fully combined.
  • In a medium bowl add gluten-free flour, salt,  xanthan gum (leave out if your flour already has it), cocoa powder and baking soda and whisk together until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until fully combined.
  • Add chocolate chips and mix until fully combined.
  • Cover the cookie dough and chill for at least 1 hour.
  • Preheat oven to 350 degrees.
  • Line two large cookie sheets with parchment paper.
  • Scoop a heaping tablespoon of the cookie dough and roll into a ball. (I use a cookie scoop.)
  • Place cookie balls onto lined cookie sheets and bake for 11-12 minutes.
  • The cookies will not spread too much while baking.
  • Once cookies are done, press down on the warm cookies to slightly flatten and form crinkles. I even stick a few chocolate chips into the tops of the warm cookies.
  • Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy!


Mama says, "Check all of your labels!"


Serving: 1cookie | Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 114mg | Potassium: 25mg | Fiber: 1g | Sugar: 13g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.8mg
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