In tradition with trying to make Valentine’s Day extra special for my kids, I have come up with a new breakfast treat for them! Gluten Free Red Velvet Waffles, gluten free because well, I like waffles every now and then too. Plus after my success making gluten free red velvet cupcakes it sounded like a delicious breakfast idea.
It is that time of year again, Valentine’s day is coming up. For moms of elementary school age kids this means classroom parties. With one of mine still in elementary school this meant I needed to figure out what I was doing for my daughter and her class. I figured what could be more perfect for a Valentines day party than some Red Velvet Cupcakes, to be exact Gluten Free Red Velvet Cupcakes.
Since yesterday I wrote about a southern favorite with a twist, bacon pralines, so I figured I would continue with another southern favorite with a twist for my fourth day of my Homemade Christmas. Today I have taken the traditional red velvet cake and turned it into a cookie! No mixes here, I have created a gluten free red velvet chip cookie made from scratch! Honestly, I was hesitant at first red velvet is something that I do not make much of because of the red dye but if I do say so myself I make a kick butt red velvet cake and special occasions call for special cookies. These cookies are definitely special cookies. They have just a touch of cocoa powder and soured milk that helps give them the flavor of a traditional red velvet. I then used white chocolate chips in the place of frosting. After all there is no need to debate which frosting is the proper frosting for red velvet. Life is short so have a cookie instead!
Red Velvet Chip Cookies
Country Girl Gourmet
- ½ cup butter
- ½ cup sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 1 egg
- 1 teaspoon vinegar (apple cider or white)
- 1 tablespoon milk
- 1 teaspoon red food coloring
- 1¾ cup gluten free all purpose flour blend
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum (if your gluten free all purpose flour blend does not contain it)
- ½ teaspoon salt
- 1 cup white chocolate chips
- Preheat oven to 350 degrees
- In a small bowl combine vinegar and milk and set aside allowing milk to sour.
- In a large bowl cream together butter, brown sugar and sugar until light and fluffy.
- Mix in egg and vanilla until thoroughly combined. Stir in soured milk and food coloring.
- Gradually mix in Gluten Free Flour, Cocoa Powder, Baking Soda, Xanthan Gum and Salt.
- Add in white chocolate chips.
- Chill cookie dough, overnight to 24 hours for best results. If you are in a rush for cookies 2-4 hours will work.
- Use a cookie scoop or spoon and drop onto a parchment lined cookie sheet.
- Bake 12-14 minutes
- Makes approx. 3 dozen cookies (more or less depending on your cookie size)