Flourless Red Velvet Cookies
These gluten-free red velvet cookies are rich, fudgy, and full of bittersweet chocolate flavor with a hint of cocoa. The soft centers and crisp edges make them irresistible. Perfect for anyone craving a gluten-free treat that doesn’t sacrifice taste!
Servings 15
Calories 159
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
Calories: 159 | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 68mg | Potassium: 148mg | Fiber: 1g | Sugar: 23g | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.8mg