This recipe for flourless red velvet cookies makes an indulgent, sweet, soft, and chewy cookie. If you are a red velvet lover, you could also try my Red Velvet Bundt Cake with Cream Cheese Icing or Red Velvet Cupcakes, go red velvet and you’ll never go back!
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. Whatever type you choose, add it a little at a time until it has the desired color and consistency.
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Ingredients
- 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
Instructions
- 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.
Nutrition
sandi says
These are AMAZING Erren 🙂 Thank you so much for sharing a Gluten Free recipe!
Pamela says
The red velvet floorless cookies are a big hit! Store in air tight container separate from other cookies so the moisture isn’t pulled from them. Freeze very well. Taste like brownies!!
Chiara says
what about the chocolate chips??