Why Make This Recipe
These gluten-free Oreo red velvet cookies are a perfect treat for anyone craving something sweet and indulgent, especially if they’re avoiding gluten. The classic flavors of red velvet combined with rich chocolate cookies make these cookies irresistible. Plus, they are a great option for parties or gatherings where you want to impress friends and family without compromising on dietary needs.
How to Make Best Gluten Free Oreo Red Velvet Cookies
Ingredients:
- 1 3/4 cups gluten-free flour (King Arthur Measure for Measure)
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/8 tsp espresso powder
- 1/2 cup + 1 tbsp unsalted butter (room temperature)
- 1 1/2 cups dark brown sugar
- 1/4 cup whole milk
- 1/8 oz white vinegar
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tbsp unsulphured molasses
- 1 tsp pure vanilla extract
- 1 tbsp red food coloring
- 3/4 cup semi-sweet chocolate chips
- 5 GF chocolate cookies (roughly crushed into 1/2-inch chunks)
- 1/2 cup + 2 tbsp chocolate chips (Ghirardelli 60% Cacao)
- 9 GF chocolate cookies (Glutino brand, for pressing into warm cookies)
Directions:
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Start by combining the milk and vinegar in a small bowl and let it sit for 5-10 minutes to make a buttermilk substitute. This step is important for the cookies to get that red velvet taste.
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While the buttermilk develops, whisk together gluten-free flour, cocoa powder, baking soda, kosher salt, and espresso powder in a separate bowl. The espresso powder helps enhance the chocolate flavor.
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In a small bowl, mix the cornstarch and water to create a slurry. This will help bind the gluten-free dough and improve its texture.
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In a mixing bowl, beat the room-temperature butter and dark brown sugar for 2-3 minutes until fluffy. Then add the cornstarch slurry, curdled buttermilk, molasses, vanilla extract, and red food coloring. Mix until everything is well combined.
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Gently fold in the dry ingredients until just combined, and then stir in the semi-sweet chocolate chips and roughly crushed cookie pieces.
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Chill the cookie dough in the refrigerator for 2.5 hours. This allows the dough to firm up and prevents the cookies from spreading too much during baking.
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Preheat your oven to 325°F. After chilling, scoop 12 balls of dough onto a parchment-lined baking sheet, spacing them about 4 inches apart.
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Press the tops of each dough ball into the Ghirardelli chocolate chips before baking. This gives them a nice chocolatey look.
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Bake for 13-15 minutes until the edges are set but the center is still soft. Remove from the oven and immediately press 9 GF chocolate cookies into the tops.
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Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Best Gluten Free Oreo Red Velvet Cookies
Serve these cookies warm or at room temperature alongside a glass of cold milk or coffee. They are great for snacks, dessert at a dinner party, or even as a unique gift for friends and family.
How to Store Best Gluten Free Oreo Red Velvet Cookies
To store your cookies, place them in an airtight container at room temperature. They can last for about 3-4 days. If you want them to last longer, you can freeze them in a sealed freezer bag for up to a month.
Tips to Make Best Gluten Free Oreo Red Velvet Cookies
- Make sure all your ingredients are at room temperature for the best mixing results.
- Do not skip the chilling time; it’s essential for gluten-free cookies to maintain their shape.
- Use high-quality chocolate and cocoa powder for richer flavor.
Variation
You can add nuts, such as walnuts or pecans, for extra crunch. If you prefer a cream cheese frosting, you can spread some on top once the cookies have cooled.
FAQs
Can I use a different type of gluten-free flour?
Yes, you can use a different brand, but make sure it is a 1:1 gluten-free flour blend for best results.
What can I substitute for dark brown sugar?
You can substitute with light brown sugar or even coconut sugar, but the flavor may vary slightly.
Can I make these cookies dairy-free?
Yes, you can substitute the butter with a dairy-free margarine and use a plant-based milk for the buttermilk.
Print
Gluten-Free Oreo Red Velvet Cookies
- Total Time: 165 minutes
- Yield: 12 cookies 1x
- Diet: Gluten-Free
Description
Delicious gluten-free red velvet cookies with rich chocolate flavor, perfect for parties or gatherings.
Ingredients
- 1 3/4 cups gluten-free flour (King Arthur Measure for Measure)
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/8 tsp espresso powder
- 1/2 cup + 1 tbsp unsalted butter (room temperature)
- 1 1/2 cups dark brown sugar
- 1/4 cup whole milk
- 1/8 oz white vinegar
- 2 tbsp cornstarch
- 3 tbsp water
- 1 tbsp unsulphured molasses
- 1 tsp pure vanilla extract
- 1 tbsp red food coloring
- 3/4 cup semi-sweet chocolate chips
- 5 GF chocolate cookies (roughly crushed into 1/2-inch chunks)
- 1/2 cup + 2 tbsp chocolate chips (Ghirardelli 60% Cacao)
- 9 GF chocolate cookies (Glutino brand, for pressing into warm cookies)
Instructions
- Start by combining the milk and vinegar in a small bowl and let it sit for 5-10 minutes to make a buttermilk substitute.
- While the buttermilk develops, whisk together gluten-free flour, cocoa powder, baking soda, kosher salt, and espresso powder in a separate bowl.
- In a small bowl, mix the cornstarch and water to create a slurry.
- In a mixing bowl, beat the room-temperature butter and dark brown sugar for 2-3 minutes until fluffy.
- Then add the cornstarch slurry, curdled buttermilk, molasses, vanilla extract, and red food coloring and mix until well combined.
- Gently fold in the dry ingredients until just combined.
- Then stir in the semi-sweet chocolate chips and roughly crushed cookie pieces.
- Chill the cookie dough in the refrigerator for 150 minutes.
- Preheat your oven to 325°F.
- After chilling, scoop 12 balls of dough onto a parchment-lined baking sheet.
- Press the tops of each dough ball into the Ghirardelli chocolate chips before baking.
- Bake for 13-15 minutes until edges are set but the center is still soft.
- Remove from the oven and immediately press 9 GF chocolate cookies into the tops.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure all your ingredients are at room temperature. Do not skip the chilling time to maintain cookie shape.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
