Get the Recipe: Red Velvet Oreo Cookies
Soft gluten-free red velvet Oreo cookies made with cocoa powder and natural red food dye. Easy, chewy, bakery-style cookies.
Ingredients
- 1 stick butter, room temperature
- ⅔ cup light brown sugar
- ⅓ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp all natural red food dye, see note
- 1 ½ cups gluten free flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- ¾ cup gluten free Oreo cookies, broken into pieces
- ½ cup dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, add the softened butter, brown sugar, and white sugar. Beat until combined.
- Then, add in the egg, vanilla, and food dye. Stir together.
- Next, add in the gluten free flour, cocoa powder, baking soda, and sea salt. Stir until a thick dough has formed.
- Carefully fold in the Oreo cookie pieces and chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the lined pan. Space at least 3 inches apart.
- Bake for 10 to 12 minutes.
- Finally, remove from the oven. Cool on the pan for 10 minutes before carefully removing.
Notes
- Use room temperature butter. For a quick fix, microwave the butter for 10 seconds.
- I love using red beet root powder as a natural red food dye.
- The dough will be somewhat thick.
- Store any leftovers in an airtight container for up to 4 days.
- Check out all of my kitchen favorites!
Calories: 276kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 296mg, Potassium: 67mg, Fiber: 3g, Sugar: 22g, Vitamin A: 255IU, Calcium: 28mg, Iron: 2mg