If you’re craving a gluten-free treat that’s both indulgent and packed with flavor, these Giant Gluten-Free Red Velvet Oreo Cookies are the perfect choice! Rich, chocolatey, and incredibly soft, these cookies are taken to the next level with cream cheese-flavored chips and a dreamy white chocolate drizzle. The chopped gluten-free Oreo cookies provide just the right amount of crunch, while the drizzle adds a sweet finish. These cookies are perfect for any occasion — or simply as a decadent indulgence!
Recommended ingredients for the Cookies:
Gluten-free Flour: I prefer either King Arther’s gluten-free flour, https://amzn.to/4gOoWFB, or Divided Sunset Brand from Wal-Mart. I have also had success with the Great Value gluten-free flour from Wal-Mart as well. It truly doesn’t matter what brand of flour you use as long as it says “Gluten-free” on it.
Cocoa Powder: I use Hershey’s cocoa powder, but any brand of unsweetened cocoa powder will do. You can grab it from your local grocery store or get it on Amazon: https://amzn.to/3DsOYj8.
Baking Powder: All baking powder is naturally gluten-free, but you need to make sure when buying baking powder that it does NOT say “processed in a facility that also processes wheat.” My go to is this one from Amazon. https://amzn.to/4hdB7fQ.
Salt: I like to use Celtic Sea Salt for EVERYTHING I make, just to get some extra minerals, but any salt will work. A little goes a long way and the salt helps bring out the chocolatey flavors in the cookie, so trust me don’t forget the salt! https://amzn.to/3POBgtU.
Butter: Any stick butter will work. The key is to make sure that it’s COLD! This will help the cookies hold their shape during the baking process. Also cutting it into cubes helps it mix evenly with the sugars, creating a beautiful fluffy texture. Dairy free options: Plant-based butter (I have used Country Crock plant based butter with olive oil and the cookies came out so delicious!)
Xanthan Gum: You do not have to spend a bunch of money getting this one. Here’s an affordable option! https://amzn.to/3PS0dVy
Now let’s make these Gluten free Red Velvet Cookies:
1. Preheat Your Oven & Prepare Baking Sheets:
Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper. You want your cookies to be thick and gooey, so don’t overcrowd the sheets; space them out a bit.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the gluten-free flour, cocoa powder, cornstarch, baking soda, baking powder, salt and xantham gum. Set aside.
3. Cream Butter & Sugars:
In the bowl of a stand mixer (or using a hand mixer), beat the cold butter, granulated sugar, and brown sugar on medium speed until light and fluffy. This should take about 3-4 minutes. The texture should be smooth and creamy.
4. Add Eggs, Vanilla & Coloring:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add in the vanilla extract & food coloring and continue to beat until everything is fully incorporated.
5. Combine Wet & Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Only mix until the flour just disappears. Be careful not to overwork the dough.
6. Add Chocolate Chips & Chopped Oreos:
Fold in the chocolate chips and chopped Oreos. You’ll want to make sure the chunks are evenly distributed throughout the dough. The dough will be thick, so be patient while folding.
7. Form Cookie Dough Balls:
Scoop out the dough using a large cookie scoop (about 6oz). Roll each scoop into a ball and place it on the prepared baking sheets. Make sure the dough balls are spaced about 3 inches apart to allow for spreading.
8. Bake:
Bake the cookies for 12-14 minutes. You want the edges to be golden brown, but the centers should still look slightly underdone. This will give them that signature gooey, soft texture once they cool slightly.
9. Cool:
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. Don’t worry if they seem a bit soft at first—once they cool, they will firm up beautifully.
10. Chocolate Drizzle: (Optional)
Melt 1/2 cup white chocolate chips and place into a small Ziplock bag. Cut a small hole in one corner of the bag and drizzle chocolate onto tops of cookies. Let firm up on the counter for 30 minutes before enjoying!
• Chill the dough: If you have time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape better and prevents them from spreading too much in the oven.
• Room temperature ingredients: Make sure your eggs are at room temperature for the best texture in the dough.
• Don’t overbake: The key to these cookies is a slightly underbaked center. The cookies will continue to cook on the baking sheet as they cool, so be careful not to leave them in the oven too long.
As we wrap up these gluten free red velvet Oreo cookies, remember: it’s not just about following the recipe— it’s about letting your creativity bloom, just like a wildflower. So, let your imagination run wild and enjoy the journey, whisking in the wildflowers. – Megan 🌼
Gluten-free Red Velvet Oreo Cookies
Description
Rich, chocolatey, and incredibly soft, these cookies are taken to the next level with cream cheese-flavored chips and a dreamy white chocolate drizzle. The chopped gluten-free Oreo cookies provide just the right amount of crunch, while the drizzle adds a sweet finish.
Ingredients
Instructions
1.Preheat Your Oven & Prepare Baking Sheets:
-
Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper. You want your cookies to be thick and gooey, so don’t overcrowd the sheets; space them out a bit.
2. Mix Dry Ingredients:
-
In a medium-sized bowl, whisk together the gluten-free flour, cocoa powder, cornstarch, baking soda, baking powder, salt and xantham gum. Set aside.
3. Cream Butter & Sugars:
-
In the bowl of a stand mixer (or using a hand mixer), beat the cold butter, granulated sugar, and brown sugar on medium speed until light and fluffy. This should take about 3-4 minutes. The texture should be smooth and creamy.
4. Add Eggs, Vanilla & Coloring:
-
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add in the vanilla extract & food coloring and continue to beat until everything is fully incorporated.
5. Combine Wet & Dry Ingredients:
-
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Only mix until the flour just disappears. Be careful not to overwork the dough.
6. Add Chocolate Chips & Chopped Oreos:
-
Fold in the chocolate chips and chopped Oreos. You’ll want to make sure the chunks are evenly distributed throughout the dough. The dough will be thick, so be patient while folding.
7. Form Cookie Dough Balls:
-
Scoop out the dough using a large cookie scoop (about 6oz). Roll each scoop into a ball and place it on the prepared baking sheets. Make sure the dough balls are spaced about 3 inches apart to allow for spreading.
8. Bake:
-
Bake the cookies for 12-14 minutes. You want the edges to be golden brown, but the centers should still look slightly underdone. This will give them that signature gooey, soft texture once they cool slightly.
9. Cool:
-
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack. Don’t worry if they seem a bit soft at first—once they cool, they will firm up beautifully.
10. Chocolate Drizzle: (Optional)
-
Melt 1/2 cup white chocolate chips and place into a small ziplock bag. Cut a small hole in one corner of the bag and drizzle chocolate onto tops of cookies. Let firm up on the counter for 30 minutes before enjoying!
