Red Velvet Cookies - Gluten Free for #FantasticalFoodFight.

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I have to start this post with a little history.  Many years ago I belong to a group of bloggers called The Secret Recipe Club.  We were assigned another blogger's blog to make and post a recipe from. Well, all good things come to an end and the SRC was disbanded to the dismay of many. 
Gluten Free Red Velvet Cookies

Then along came Sarah and started a group called Fantastical Food Fight which is a group of food bloggers who were challenged to come up with a recipe using the theme or the main ingredient each month.  You could make up your own recipe, find one online or in a cookbook, it was up to you, you just had to cite your source. 

Again, we're at the end of a great era, and this is the final Fantastical Food Fight, this time round we're having a Red Velvet food fight.  We're tasked to make something Red Velvet, whether it be cake, cookies, breakfast, pancakes, or where ever your imagination takes you.

I brought my best to the food fight a few times, with my Cantaloupe Salsa for Fish Tacos, this amazing Banana Bundt Cake, I've made Eggnog Cake, Pecan Pie Butter Tarts, and these Honey and Garlic Roasted Carrots.  And those are just some of them.    Wait a minute, I almost forgot these Chocolate Cherry Balls.  OMG were they good.  Come to think of it, I've got a chocolate cake in the freezer, and some cherries in the pantry, I may just have to make some more of these, soon. 
Lots of great recipes, and best of all memories. 

I wish Sarah the best in her new life, and I will miss this group.
Here's what I brought to the Fight this time.   I've been playing with gluten free recipes for a while now and when I ran across this recipe from The Toasted Pinenut, it intrigued me.  I didn't have any white chocolate chips, and I also put my particular spin on the recipe as well.

Now for my true confession. I'm really not crazy about Red Velvet Cakes.  I'll have a taste from time to time, but have only had a couple over the years that I thought were really good.  A friend here makes an awesome one, and if she brings one to a gathering, I'll have some of hers.

I'm not going to share just how many of these cookies I sampled,TMI,  but I did leave some to share.
This dough is sticky, and you really do need to let it rest in the fridge for a minimum of 30 minutes. I also wasn't thrilled as to how brown they were, but I really hate to use a lot of red food coloring. 
Gluten Free Red Velvet Cookies
Here are the cookies on the cookie sheet before baking.  I used a fork dipped in water to press them down a little.  They really don't spread that much.
Gluten Free Red Velvet Cookies
 First batch, baked.
Gluten Free Red Velvet Cookies
Side view of the first cookie to undergo the 'taste' test.  It was crispy on the edges and soft in the middle.
Gluten Free Red Velvet Cookies
And an overview
Gluten Free Red Velvet Cookies
I don't know if it was the humidity (really high today) or the nature of the cookie, but they became very soft after sitting for awhile.
And here is the cookie as a sandwich with Ermine frosting in between.   Ermine frosting was the frosting for Red Velvet Cake long before Cream Cheese frosting was made popular.  Actually, this looks a lot like Whoopee Pie or maybe a Goober.  All I know is, it was delicious. 
Gluten Free Red Velvet Cookies

Red Velvet Cookies - Gluten Free

Yield: 20 cookies
prep time: 10 Mcook time: 12-14 Mtotal time: 45 M
It's hard to believe these little cookies are gluten free, and almost keto friendly.


  • 1/2 butter
  • 1/2 cup raw Sugar
  • 1 egg
  • 1 teaspoon Pomegranate Liqueur or Vanilla Extract
  • 1 teaspoon red food coloring
  • 1 1/2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 tsp. mild vinegar


How to cook Red Velvet Cookies - Gluten Free

  1. Cream the butter and sugar together.  This will take several minutes as the raw sugar takes awhile to break down.  Use your stand mixer if you have one.
  2. While that is mixing,  blend the almond flour, cocoa powder, baking soda together. 
  3.   Add the egg, and continue to mix, then add the red food coloring (bonus point if you have organic or natural food coloring) and the pomegranate liqueur or vanilla extract.  
  4. Add the almond flour mixture and fold in, and mix until combined. 
  5. Place in the fridge for at least 30 minutes.
  6. Preheat oven to 350 degrees, and then take cookie dough out of fridge and form into 20 balls, using a small scoop.  Flatten them slightly using a fork dipped into some water to keep the dough from sticking to the fork.  Place on a parchment covered cookie sheet and bake for 12-14 minutes.   Leave on cookie sheet to cool for at least 5 minutes before moving them to a cooling rack. 
  7. If you want to continue with the Red Velvet theme, you can add some Ermine frosting to the tops, or make them into a sandwich cookie. 
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