These flourless red velvet cookies are everything you want in a cookie. Their sweet decadence really shines through because there is no flour to tone down their rich flavor.
Delicious Red Velvet Cookies
I just love anything red velvet and these cookies are no exception . They are chewy (as you’d expect from a cookie with no flour) and sweet (as you’d expect from a cookie recipe that replaces flour with sugar), but they are really, really good!
Why This Recipe Works
- Using a combination of confectionary sugar and cornstarch gives these cookies the perfect combination of sweet and chewy.
- Using bittersweet chocolate chips and a touch of sea salt helps to balance the sweetness of the sugar.
Gluten Free Cookies
F or a delicious, gluten-free treat, be sure to choose ingredients that are truly gluten-free. Some brands of cornstarch, chocolate chips, and confectionary sugars have starch that contains gluten. So be careful, and be sure they’re certified gluten-free products.
How To Make Flourless Red Velvet Cookies
- Whisk together powdered sugar, cocoa powder, salt, cornstarch & baking soda.
- Beat in egg whites, vanilla extract, vinegar, and food coloring until the batter is moistened.
- Mix in chocolate chips and flaked sea salt.
- Spoon batter onto baking sheets 2 inches apart.
- Bake until the tops are shiny and slightly cracked.
Erren’s Top Tip
For that deep rich color be sure to use good quality food gel coloring. A little goes a long way so you may want to add a little at a time to get it right.
Recipe Tips
- For a truly gluten-free treat, be sure to choose ingredients that are certified gluten-free. Some brands of cornstarch, chocolate chips, and confectionary sugars have starch that contains gluten. So read the packages carefully.
- Let the cookies cool a few minutes before serving them. They tend to fall apart when very hot.
- If you don’t have chocolate chips , feel free to use finely chopped chocolate from a bar.
- For that deep rich color be sure to use good quality food gel coloring. A little goes a long way so you may want to add a little at a time to get it right.
Other Great Cookies
- The Best Chocolate Chip Cookies
- Chocolate Chip Oatmeal Cookies
- Double Chocolate Chip Cookies
- Peanut Butter Cookies
- Brownie Cookies
Rate This Recipe
Ingredients
- ▢ 2½ cups powdered sugar
- ▢ ¾ cup cocoa powder
- ▢ 1 tablespoon cornstarch
- ▢ ⅛ teaspoon baking soda
- ▢ 2 egg whites (at room temperature (more if needed))
- ▢ 1 tablespoon pure vanilla extract
- ▢ ½ teaspoon vinegar
- ▢ Red food coloring
- ▢ 1 cup bittersweet chocolate chips
- ▢ 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and spray lightly with cooking spray.
- In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, baking soda, and ½ teaspoon of sea salt.
- Beat in egg whites, vanilla extract, vinegar, and red food coloring until the batter is moistened. The consistency should be thick and fudgy. If too thick, add another egg white.
- Stir in chocolate chips.
- Spoon batter onto prepared baking sheets, spacing about 2 inches apart. Use about a tablespoon per cookie.
- Sprinkle the remaining ½ teaspoon of sea salt on top of the cookies.
- Bake for 12-14 minutes, until the tops are shiny and lightly cracked.
- Slide parchment paper with cookies onto wire racks and let cool completely.
Tips
- Room temperature egg whites : Be sure to use room-temperature egg whites for better incorporation.
- Don’t overbake : These cookies should have shiny, slightly cracked tops when done. If you overbake, they’ll lose that fudgy texture.
- Measuring dry ingredients : Use a kitchen scale for accuracy, especially with powdered sugar and cocoa powder. Too much can make the dough too thick.
Nutrition
Flourless Red Velvet Cookies
Ingredients
- 2½ cups powdered sugar
- ¾ cup cocoa powder
- 1 tablespoon cornstarch
- ⅛ teaspoon baking soda
- 2 egg whites at room temperature (more if needed)
- 1 tablespoon pure vanilla extract
- ½ teaspoon vinegar
- Red food coloring
- 1 cup bittersweet chocolate chips
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and spray lightly with cooking spray.
- In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, baking soda, and ½ teaspoon of sea salt.
- Beat in egg whites, vanilla extract, vinegar, and red food coloring until the batter is moistened. The consistency should be thick and fudgy. If too thick, add another egg white.
- Stir in chocolate chips.
- Spoon batter onto prepared baking sheets, spacing about 2 inches apart. Use about a tablespoon per cookie.
- Sprinkle the remaining ½ teaspoon of sea salt on top of the cookies.
- Bake for 12-14 minutes, until the tops are shiny and lightly cracked.
- Slide parchment paper with cookies onto wire racks and let cool completely.
Notes
- Room temperature egg whites : Be sure to use room-temperature egg whites for better incorporation.
- Don’t overbake : These cookies should have shiny, slightly cracked tops when done. If you overbake, they’ll lose that fudgy texture.
- Measuring dry ingredients : Use a kitchen scale for accuracy, especially with powdered sugar and cocoa powder. Too much can make the dough too thick.
Nutrition
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