Who says you can’t have beautiful looking red velvet cookies that are gluten free and vegan? These cookies made with Metta Gluten Free flour are packed with the fun and flavor of red velvet cake with a simple, much quicker, cookie. They are moist and tender with a slightly fudgy center with creamy white chocolate chips/chunks. Perfect for any occasion to impress your audience, but especially ideal for Valentine’s Day!
Prep time: 20 – 25 minutes
Bake time: 10 – 12 minutes
Total time: 30 – 37 minutes
Yields: 24 – 32 cookies
INGREDIENTS:
- 1 ½ C Metta GF flour
- 3 Tbsp cocoa powder, unsweetened
- 8 Tbsp or 1 stick of room temperature butter (vegan or vegetable shortening)
- ¾ C granulated sugar (I used Zulka’s vegan sugar)
- 3 Tbsp of vegan mayonnaise* (or sub any egg replacement)
- 1 – 1 ½ Tbsp red food coloring, preferably gel
- 2 Tbsp non-dairy buttermilk*
- ¾ C vegan white chocolate chips or chunks (½ C divided and ¼ C)
- ¾ tsp baking soda
- 1 ½ tsp vanilla extract
- ¼ tsp salt
Note: To make it non-vegan, use 1 chicken egg and use dairy buttermilk. If you don’t have buttermilk, use regular milk and add ½ teaspoon of lemon juice.
DIRECTIONS:
- Preheat the oven to 350 F and line two cookie sheets with parchment paper.
- Prepare the buttermilk and set it aside.
- In a bowl of an electric mixer with padded attachment, cream the butter and sugar on medium speed for about 4-5 minutes until light and fluffy.
- Add the vegan mayonnaise and mix for 1 minute until fully combined. Scrape down the sides of the bowl.
- Add the red coloring gel and vanilla extract. Mix on medium to combine. If needed, scrape down the sides of the bowl.
- In a small bowl, whisk Metta flour, cocoa powder, baking soda, and salt until fully incorporated. Add to the mixer slowly and mix on low speed for 1-2 minutes until all mixed.
- Add the buttermilk and again mix on low, scraping down the sides of the bowl.
- Lastly, fold in the white chocolate chips or chunks.
- Using a small cookie scooper, scoop the dough onto the baking sheets, leaving at least 1-inch between each piece. Use your fingers to flatten the balls slightly.
- Press the remaining white chocolate chips or chunks into the top surface of each piece of dough.
- Bake for 10-12 minutes or until the toothpick test from the center of the cookies comes out clean.
- Allow them to cool on the sheet for about 5 minutes before transferring them onto a wire rack to cool for another 10 minutes. You can also enjoy a few while they are warm AND enjoy 😊
Note: This recipe was adopted from https://cooking.nytimes.com/recipes/1019961-red-velvet-cookies-with-white-chocolate-chunks
To make the cookies gluten free and vegan, I used Metta flour instead of all-purpose flour, vegan butter, substituted vegan mayonnaise for the egg and oat milk for regular buttermilk. I also used Zulki’s vegan granulated sugar and Walmart’s brand organic white chocolate chips are vegan. Finally, I just increased the baking soda by ¼ teaspoon from ½ teaspoon to ¾ teaspoon. I just think gluten free flours combined with vegan recipes just need a little extra help to help rise.
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
