Artificial dye free, gluten free, soft and chewy red velvet cookies! Thanks to Colorkitchenfoods naturally colored red velvet colorant for the gorgeous deep hue.

You can keep these dairy free by using a vegan butter stick. These babies are rich and decadent paired perfectly with some white chocolate chips!

Serves: 16

Ingredients

1 1/2 cup Gluten-Free Flour
1/4 cup Cocoa Powder
1 whole Red Velvet Color – Color Kitchen Foods, 1 packet
1 tsp Baking Powder
1 pinch Sea Salt
1 whole Egg, Room temp
2 tsp Pure Vanilla Extract
1 Tbsp Buttermilk, *
1/2 cup Butter, Unsalted, Room temp
1/4 cup Classic Monkfruit Sweetener (with Erythritol) – Lakanto, Or organic cane sugar
3/4 cup Brown Monkfruit Sweetener – Lakanto, Or organic brown sugar, or coconut sugar
1/2 cup Organic Vegan White Baking Chips – Pascha Chocolate Co.

Process

Whisk dry ingredients together
Use a hand electric mixer or standing mixer to mix egg, buttermilk, and vanilla together
Add butter and sugars and mix again until creamed
Add in dry ingredients and mix until just combined
Stir in white chocolate chips (I used a mix of mini and full size to get some chocolate in each bite!)
Roll into balls, set on baking sheet lined with parchment paper, at least an inch apart, and press down slightly
Bake at 325 for 12 minutes
Right out the oven placw more white chocolate chips for that perfect cookie look and sprinkle with flakey sea salt
After 5 minutes carefully move to a wire cooling rack where they’ll firm up slightly more
Enjoy!

Notes

To make your own buttermilk place 1 tsp lemon juice or vinegar in a 1/3 measuring cup. Fill the rest of the way with milk and let sit for 5 minutes use vegan butter and vegan white chocolate (pascha brand) to get these dairy free along with gluten free and dye free!