Gluten Free Red Velvet Cookies
Soft baked gluten free red velvet cookies packed with creamy white chocolate chips.
Ingredients
- 125 g butter softened
- 100 g soft light brown sugar
- 75 g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 1 tsp red food colouring gel ensure it's gluten free
- 270 g self raising gluten free flour blend sifted
- 15 g cocoa powder sifted
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 250 g white chocolate chips ensure they're gluten free
Instructions
- Beat the butter and sugars together until light, soft and fluffy.
- Sieve in the gluten free self raising flour blend, cocoa powder, baking powder and bicarbonate of soda. Beat (for about 1 minute) to combine.
- Add in the egg, vanilla extract and red food colouring. Beat again for 1-2 minutes until the cookie dough is smooth. Stop the mixer at least once to scrape down the sides and the base of the mixing bowl.
- Add in the white chocolate chips. Beat for about 1 minute to distribute them evenly.
- Transfer the cookie dough to a lined flat baking tray using an ice cream scoop. Don't exceed 6 cookies per tin, as they will spread a little as they bake.
- Refrigerate the cookies for one hour before baking.
- Preheat a fan over to 180°C.
- Bake the cookies for 15 minutes.
- Remove from the oven and leave to cool on the tin for at least 30 minutes, before transferring them to a wire rack to cool completely.
- Enjoy!