Foodie world, I have a confession.
I love red velvet flavored things more than any other cake flavor invented.
Don’t get me wrong, I don’t have anything against chocolate, vanilla, or lemon. But something about biting into an unnaturally-colored fluffy cookie that tastes like chocolate yet somehow isn’t? Magical.
Most of my cookies end up cakey, which, honestly, is exactly how I love them!
Admittedly, I have been working on a publicly acceptable red velvet cake recipe for quite some time. When it comes to cookies, gluten-free recipes are super difficult to master. The texture has to be just right, so it has to either rise or flatten to look like a cookie. I think the fun of being a baker (orrrr a self proclaimed “baker”) is that your recipes are exactly what you create them to be. I’m not sure what you think of when you think, “cookie” but crunchy cookies are not something you’ll find on my page. Sorry but also not.
The recipe itself is pretty simple / self-explanatory. Mix the wet, add wet to dry, and chill the cookie dough. The only tedious step is rolling the dough balls in powdered sugar, which you don’t necessarily have to do. However, it is highly recommended, considering that this is a “crinkle” cookie recipe.
SUBSTITUTIONS YOU CAN MAKE
If you don’t have any of the ingredients listed, there are a few substitutions you can make! For apple cider vinegar, you could sub in a normal standard white vinegar. For almond flour, you could sub in almost any another gluten-free flour except coconut flour. Coconut flour tends to suck all of the moisture out of a recipe, so please don’t go messing around with that one. Also, coconut sugar could be subbed with turbinado or just plain cane sugar.
Another step you may want to add this recipe is at the end. The powdered sugar on the outside tends to suck a lot of the moisture out of the surface of the cookie. An alternative is rolling the dough balls first in plain white cane sugar, and then in powdered sugar. This step prevents the cookie from soaking up the powdered sugar, and leaves a prettier “crinkle” on the outside. I, however, did not do that, because of who I am as a person. But if you don’t want them to turn out too crumbly, I’d recommend adding that step in!
If you make these red velvet crinkle cookies, tag me @whisksandwildflowers on Instagram! To save this recipe for later, either screenshot it, pin it, or print it. If you have any questions, comment down below! Have fun!Print
The fluffiest, cakiest red velvet crinkle cookies you’ll find – without the gluten or dairy!
- 2 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder
- 2 Tbsp collagen peptides
- 1 tsp salt
- 1 tsp baking soda
- 3 eggs
- 1/3 cup avocado oil
- 1/3 cup coconut milk
- 1 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 2 Tbsp red food coloring
- 1/4 cup powdered sugar (for rolling)
- In a large mixing bowl, combine wet ingredients and mix thoroughly. Make sure egg yolks are well blended
- Add dry ingredients to the wet ingredients, and mix thoroughly
- At this point, cookie dough should be bright red! If not, add some more red food coloring, since different companies’ food coloring strengths may vary
- Scrape all sides of the bowl down and form one large cookie dough ball at the bottom
- Chill dough in refrigerator for minimum 3 hours, or overnight
- Later, or the next day, preheat oven to 350˚F
- Add 1/4 cup powdered sugar to a small, wide-mouthed bowl
- With a large cookie dough scoop, create balls of cookie dough
- Roll the dough in the bowl of powdered sugar, and place on a parchment-paper-lined baking sheet
- Repeat until out of dough
- Bake cookies for 10-12 minutes, and let cool before serving. Enjoy!
For a true paleo recipe, omit powdered sugar step! These recipe would be great for a standalone paleo red velvet cookie