This recipe for flourless red velvet cookies makes an indulgent, sweet, soft, and chewy cookie.
This recipe was an experiment that worked very well.
I was out of flour and itching to bake. These red velvet cookies were the end result. They didn’t come out as red as I had hoped, but they sure do taste good!
They are chewy (as you’d expect from a cookie with no flour) and sweet (as you’d expect from a cookie recipe that replaces flour with sugar), but they are really, really good!I tried this recipe with and without the chocolate chips.
For the ones without the chocolate chips, I used a cream cheese icing. They turned out way too sweet and didn’t make the cut for sharing.
As far as this recipe (with the chocolate chips) goes, the semisweet dark chocolate chips saved the recipe. If you used milk chocolate chips I can guarantee the cookies would be way too sweet.
Food coloring is tricky. I always use paste or gel food coloring because a little goes a long way and it doesn’t change the constancy of the batter. What ever type you choose, add it a little at a time until it has the desired the color and consistency.
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Flourless Red Velvet Cookies
This recipe for Flourless Red Velvet Cookies makes a chewy and sweet cookie that is absolutely delicious!
- 2½ cups powdered sugar
- ¾ cup cocoa powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- ⅛ teaspoon baking soda
- 2 egg whites at room temperature (more if needed)
- 1 tablespoon pure vanilla extract
- ½ teaspoon vinegar
- Red food coloring
- 1 cup bittersweet chocolate chips
Preheat oven to 350f/175c.
Line two baking sheets with parchment paper. Spray the parchment paper lightly with cooking spray.
In a large bowl, whisk together the powdered sugar, cocoa powder, salt, cornstarch & baking soda
Beat in two egg whites and the vanilla extract and vinegar and food coloring until the batter is moistened.
The consistency should be a thick and fudgy batter. As all eggs are not created equal, if the batter seems too thick, add another egg white or two.
Add the chocolate chips and mix to combine.
Spoon batter onto the prepared baking sheets in 2 inches apart.
Bake about 12 - 14 minutes, until the tops are shiny and lightly cracked.
Slide cookies on the parchment paper onto wire racks and let cool completely.