Gluten Free Dairy Free Red Velvet Cookies

My red velvet cupcake recipe is kick ass. If you’ve tasted it before, you’ll know what I’m talking about.

During the weekend, we went to the baking supplies store for a big order I have for Sunday. While strolling down the aisles, I saw buttermilk in their refrigerator.

My original rv recipe calls for buttermilk, but I’ve always baked it with full cream milk. Seeing the buttermilk inspired me to make a gluten full batch just to see if it makes a difference.

Since I can’t consume gluten, or milk, husband was (again) my official food taster. He said that it tasted better, I think it did too because the batter itself looked and felt different.

IMG_4611I ran out of red food coloring, so I used pink instead.

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We brought some to last Sunday morning’s badminton session with Marco’s office mates.

Anyway… this afternoon I got inspired to try making gluten free and dairy free red velvet cookies. We’ve been trying to cut back on white sugar, so this recipe was perfect. Not too sweet, but  can still be considered a treat.

Gluten Free Dairy Free Red Velvet Cookies

1 cup Gluten Free flour

1 tablespoon Hershey’s cocoa

1 1/2 tablespoon tapioca starch

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/4 cup packed light brown sugar

3 tablespoons ghee

1 tablespoon coconut oil

1 tablespoon extra virgin olive oil

1/2 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1/2 of an egg

1/2 of a yolk

red food coloring

1/2 cup dairy free chocolate chips

1/4 teaspoon tapioca starch

Preheat oven to 350 F. Mix gf flour, cocoa, tapioca starch, baking soda, salt, and granulated sugar in a bowl. Add the brown sugar, mix well. Make a well in the middle and put the ghee, coconut oil and evoo, apple cider vinegar, vanilla extract, eggs, and food coloring. In a separate bowl, mix the chocolate chips with the 1/2 teaspoon tapioca starch.

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Mix everything together, then add the chocolate chips mixture. Divide batter into 15 pieces. I used my digital scale to measure 30 grams per cookie, I’m oc-oc that way. Roll them into compact balls and refrigerate for 10 minutes.

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I did 2 versions of baking it.

The 1st batch, I baked for 11 minutes. They came out ok, but it had that gluten free flour after taste. Marco doesn’t taste it, but I do. This batch was soft all over, and husband liked it better. If I do redo this batch, I would probably bake it 2 minutes more to get rid of the after taste.

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The 2nd batch, I refrigerated for 20 minutes total, flattened them with the palm of my hand, and baked it for 15 minutes. This batch came out with a crispy outer layer and was soft inside. I prefer this one, I’ve always been partial to crispy cookies.

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Bake it depending on what your taste buds are craving for ❤

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About Ky Malupa

Housewife. Mother of 2 angels. Gluten free, dairy free, corn free baker and eater. SLE patient. Hair and Makeup Artist. Image Enhancement Instructor.
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