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These gluten-free red velvet cookies are delicious chocolate flavored cookies made with healthy ingredients like almond flour, olive oil, beet juice, and maple syrup.
When I’m looking for a nice chocolate cookie recipe made with grain-free ingredients and that is red in color, I make these healthy red velvet cookies. They are fudgy and delicious and made with clean ingredients, making them naturally Paleo, Gluten-free, and Dairy-free.
For other healthy chocolate dessert recipes, try my Almond Flour Chocolate Cherry Lava Cakes or my Gluten-free Molten Chocolate Espresso Lava Cakes.
Table of Contents
What makes this recipe great?
- These cookies have a beautiful deep red color thanks to beet juice.
- They are made with healthier ingredients than your traditional red velvet cookies.
- They are great for those following a gluten-free, dairy-free, or Paleo diet.
- There is no food dye! Just beet juice.
Recipe ingredients
- Olive oil– any good quality olive oil works here.
- Baking soda, cream of tartar, tapioca flour– these are used to make a homemade baking powder.
- Vanilla– vanilla extract adds a nice flavor to the cookies.
- Almond flour– make sure to use blanched almond flour because it is more refined in texture.
- Coconut flour– this is mixed with the almond flour for texture.
- Egg– this helps binds the cookies together.
- Cocoa powder– make sure to use one without added sugar.
- Maple syrup– pure maple syrup is best.
- Fresh beet– or purchased beet juice.
- Dairy-free chocolate– I like using Enjoy Life, Trader Joes, or Hu chocolate because they are all dairy-free and gluten-free. Hu chocolate is Paleo.
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Make your own baking powder by mixing baking soda, cream of tartar and tapioca flour together.
Step 2: Mix the dry ingredients together. Mix the baking powder mixture, almond flour, cocoa powder, coconut flour, and salt together in a bowl.
Step 3: In another bowl, mix the wet ingredients. This includes the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice.
Step 4: Mix the bowl of dry ingredients into the bowl of wet ingredients and fold in chocolate chips.
Step 5: Refrigerate your cookie dough.
Step 6: School cooled dough onto cookie sheet and bake.
Expert tips
- To keep the cookies red when using beet juice, you need acidity in the recipe.
- If the batter oxidizes, then the baked good turns brown.
- This is where the homemade baking powder comes into play made of baking powder, cream of tartar, and tapioca flour. Along with the lemon juice.
- Add a sprinkle of sea salt on top of the cookies.
- To store: keep cookies on the kitchen counter on a plate and cover the plate with cling wrap or a towel. They can last 3-4 days like this.
Other gluten-free cookies you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Red Velvet Cookies
Ingredients
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp tapioca flour
- 1 1/4 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 2 Tbs coconut flour
- 1/2 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 3 Tbs beet juice
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 1 Tbs lemon juice
- 1/2 cup Enjoy Life chocolate chips, Soy-free, nut-free, dairy-free chocolate
- optional- sea salt
Instructions
- In a small bowl, mix baking soda, cream of tartar and tapioca flour together to create paleo baking powder.
- In a large bowl, add the almond flour, cocoa powder, coconut flour, salt, and pre-made paleo baking powder ( the baking soda, cream of tartar, tapioca flour mix from instruction 1). Mix together with a fork until well mixed.
- In a medium bowl, add the egg, vanilla, beet juice, maple syrup, olive oil, and lemon juice, and whisk together until the mixture thickens.
- Then, add the liquid bowl to the dry bowl and mix until everything is completely mixed.
- Fold in the chocolate chips.
- Put the mixture into the fridge for 60 minutes.
- While the mixture is in the fridge, preheat the oven to 350 degrees. Cover a cookie sheet with a silicone cookie sheet liner or parchment paper.
- Then take the cookie batter out of the fridge, scoop out 1 Tbs sized spoonfuls of it, and roll the batter into the shape of a ball with your hands. Note: if the batter is too sticky, wet your hands with water before rolling the batter into balls in between your hands. Place the balls of cookie dough onto the cookie sheet.
- Note: There should be enough batter to yield 18-20 cookies.
- Bake for 11-12 minutes and remove the cookies from the oven. Let the cookies sit on the pan for about one minute, then remove the cookies from the pan with a spatula and place them onto a cooling rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies look so scrumptious!!! It is hard to make paleo cookies and I really would love to try your recipe!)