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    Home » Dessert

    Red Velvet Chocolate Chip Cookies

    Published: Dec 2, 2021 · Modified: Jul 8, 2022 by Lee · This post may contain affiliate links · 8 Comments .

    Jump to Recipe Jump to Video

    These Red Velvet Chocolate Chip Cookies are soft, chewy and loaded with chocolate chips. With a gorgeous deep red color, these beauties are perfect for the holidays or for any day quite frankly! Thanks to our secret ingredient, they're soft even the next day. Of course, they’re gluten free, nut free, egg free and easily vegan! They’re a must try for the red velvet lovers!

    A fresh hot red velvet chocolate chip cookie with a bite taken out.

    These Red Velvet Chocolate Chip Cookies stay soft for days...even without any eggs! Many eggless cookies have a tendency to dry up but not these! Thanks to our special ingredient...molasses! You can also find that secret ingredient in our regular Eggless Chocolate Chip Cookies!

    If you're looking for more red velvet recipes, try my Red Velvet Oreo Cookies, Red Velvet Cupcakes, Red Velvet Muffins, Red Velvet Ice Cream and my Strawberry red Velvet Cake.

    Jump to:
    • Reasons to Love these Cookies
    • Ingredient Notes
    • Substitutions and Variations
    • How to make Red Velvet Chocolate Chip Cookies
    • Expert Baking Tips
    • Recipe FAQs
    •  
    • Other Chocolate Chips Cookie Recipes You'll Love
    • 📖 Recipe
    • Red Velvet Chocolate Chip Cookies

    Reasons to Love these Cookies

    • Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
    • Soft & Gooey Inside- The cookies are thick, soft, chewy and oozing with chocolate inside!
    • Chocolate Chips- They are fully loaded and topped with chocolate chips like in our Eggless Chocolate Cookies!!
    • Red Velvet- There is that slight tang that's classic of red velvet.

    Ingredient Notes

    The ingredients for the cookies in separate containers with their text names over it.
    • Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility.  I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum which really helps give baked goods their bounce.
    • Vegan Baking Stick/Butter- Only use room temperature. If you use melted, the cookies will spread too much while baking.
    • Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
    • Dark Brown Sugar- I use brown sugar instead of granulated for added moisture like in my Dark Chocolate Chip Cookies.
    • Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
    • Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses. Without it, the cookies will dry up within a day. 
    • Red Food Coloring- Make sure to read the label to keep your food safe. I use McCormick.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    How to Make these Vegan

    • Use a gluten free flour that’s free from dairy.
    • Make sure the brand of sugar you use is vegan. 
    • Use vegan baking sticks instead of butter.
    • Only use a non dairy milk of choice.
    • Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan. 
    • Make sure the red food coloring is made in a vegan facility or is plant based.

    How to Make this recipe with All Purpose Flour

    • Use 1 ½ packed cups of regular flour (252 grams).
    • Make sure to also use packed cups of cocoa powder. 
    • You still need to chill the dough due to the lack of eggs.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    Melted chocolate chips dot the red landscape of the warm and soft cookie.

    How to make Red Velvet Chocolate Chip Cookies

    Here are the step by step instructions to make these cookies!

    Step 1: Make the Homemade Buttermilk 

    In a large measuring cup, measure out ¼ cup of milk. Add in ¼ tablespoon of the white vinegar and stir. If you don’t have ¼ tablespoon just fill up ½ tablespoon about half way full.  

    Let sit 5-10 minutes and stir again. The milk will appear chunky; that's normal. 

    Step 2: Whisk Together the Dry Ingredients

    In a medium bowl, combine the gluten free flour, both cocoa powders, baking soda and salt. Whisk to combine.

    Homemade buttermilk in a measuring cup.
    Step 1
    A whisk with the dry ingredients.
    Step 2

    Step 3: Make the Cornstarch Water

    In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

    Cornstarch and water in a bowl.
    Cornstarch and water in a bowl mixed thoroughly.

    Step 4: Cream the Sugar

    In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the softened vegan baking stick or butter and the dark brown sugar until soft and creamy. About 2 minutes.

    Step 5: Add in the Other Wet Ingredients 

    Slowly beat in the cornstarch water, the milk, molasses, vanilla and red food coloring until fully combined. It will appear chunky. That’s normal.

    Creamed brown sugar in a glass bowl.
    Step 4
    The wet ingredients and red velvet in a bowl.
    Step 5

    Step 6: Add in the Dry Ingredients 

    With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine.

    Step 7: Fold in the Chocolate Chips

    Gently fold in ¾ cup chocolate chips using a spatula until combined. 

    Red cookie dough batter.
    Step 6
    Adding chocolate chips to the mix.
    Step 7

    Step 8: Chill the Dough and Preheat the Oven

    Cover the bowl with plastic wrap and pop the entire bowl of dough in the fridge for 2.5 hours. It needs to harden otherwise the cookies will spread all over the place. I like to chill mine overnight. 

    When the dough is almost done chilling, preheat your oven and line a baking sheet with parchment paper. 

    Step 9: Scoop the Dough and add Additional Chocolate Chips

    Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate. There should be 12 scoops. It will be quite sticky.

    Pour the additional ½ cup chocolate chips onto another small plate. Press the top of each cookie into the chocolate chips.

    A scooped red ball of cookie dough batter.
    Adding more chocolate chips to the top of the ball.

    Step 10: Bake the Cookies

    Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. 

    Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes.

    Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    A hot cookie with melted chocolate chips on wax paper.

    Expert Baking Tips

    • Make the Homemade Buttermilk- Measure out ¼ cup of milk of choice. Add in ¼ tablespoon of white vinegar and stir to combine. Let it sit for 5-10 minutes and then stir again. It will appear chunky and that’s normal. If you don’t have ¼ tablespoon just fill up ½ tablespoon about half way full.  
    • Use Room Temperature Butter- Do NOT use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
    • Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
    • Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Either use a spatula to push them back into a circle shape or use a large circle cookie cutter. If using a cookie cutter, place it over the cookies and rotate quickly in a circle.

    Recipe FAQs

    Can I make the dough ahead of time?


    You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge. 

    If doing this, there is no need to chill again prior to baking.

    Or you can wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.

    Can I make these cookies ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cookies a day before! 

    Unlike most eggless and gluten free cookies, they stay fresh for several days!

    Is red food coloring safe for those with celiac and nut allergies?


    Many food colorings are NOT safe for those with celiac and nut allergies.
    It appears to me that McCormick is. 

    I checked their website and it said that any product that contains a gluten free label is produced on a dedicated gluten free line and has been validated as gluten free. 

    McCormick says if gluten appears in a product, they will always list it on a label.
    They will never hide allergens under the term “natural flavors.” 
    I even called the company. The statement said, if a product ever contained an allergen it would be declared on the label. If it is not declared, this means the product does not contain it. 

    I feel very confident in using McCormick products due to these procedures they have in place, but of course you need to make your own decisions.

    You can also use plant based natural food colorings but keep in mind it won't be as deep a color as mine are.

    Is red velvet just chocolate with red food coloring?


    No. It's more than just that.

    There is cocoa powder in the cookies but if you were to eliminate the red food coloring, there wouldn’t be enough cocoa powder to make this a true double chocolate chip cookie.

    In addition to a small amount of cocoa powder, red velvet contains buttermilk and white vinegar. Those things help give it that tang that we know so well. 

    Since we are making our own buttermilk with white vinegar, I eliminated the extra vinegar as I thought it would make the cookies a bit too tangy.

    How do I store these red velvet chocolate chips cookies?


    Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.

    If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.

     

    Soft and red chocolate chip cookies on a cooling tray.

    Other Chocolate Chips Cookie Recipes You'll Love

    • Dark Chocolate Chip Cookies
    • Eggless Chocolate Chip Cookies
    • Small Batch Chocolate Chip Cookies
    • Cinnamon Chocolate Chip Cookies

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest and Facebook! Enjoy!!! 

    📖 Recipe

    A fresh hot red velvet chocolate chip cookie with a bite taken out.

    Red Velvet Chocolate Chip Cookies

    Author: Lee
    These Red Velvet Chocolate Chip Cookies are soft, chewy and loaded with chocolate chips. With a gorgeous deep red color, these beauties are perfect for the holidays or for any day quite frankly! Thanks to our secret ingredient, they're soft even the next day. Of course, they’re gluten free, nut free, egg free and easily vegan!They’re a must try for the red velvet lovers!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 14 mins
    Chill Time 2 hrs 30 mins
    Total Time 3 hrs 4 mins
    Course Dessert
    Cuisine American
    Servings 12 Cookies
    Calories 312 kcal

    Ingredients
     
     

    • 1.5 cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
    • ¼ cup cocoa powder (I use Dutch or Natural Unsweetened)
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter or vegan baking stick, room temperature
    • 1 ¼ cups dark brown sugar
    • 2 heaping tablespoons of cornstarch mixed with 3 tablespoons of water
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon unsulphured molasses
    • ¼ cup milk
    • ¼ tablespoon white vinegar
    • 1 tablespoon red food coloring (I use McCormick. You may need less if you’re using a gel or paste)
    • 1 ¼ cups chocolate chips

    Instructions
     

    • Measure out ¼ cup milk of choice. Add in ¼ tablespoon of white vinegar. If you don’t have ¼ tablespoon just fill up ½ tablespoon about half way full. It doesn’t have to be 100 percent exact. Stir and let sit for 5-10 min. Stir again. It may look slightly chunky and that’s normal.
    • In a large bowl, whisk together the gluten free flour, the cocoa powder, the baking soda and the kosher salt.
    • In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
    • In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the dark brown sugar until soft and creamy. About 2-3 minutes.
    • Slowly beat in the cornstarch water, the milk, molasses, vanilla and red food coloring until fully combined. It will appear chunky. That’s normal.
    • Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
    • Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
    • The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
    • After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
    • Take the dough out of the fridge and use an ice cream scoop to scoop the batter onto a clean plate. There should be 12 scoops. It will be quite sticky.
    • Pour the additional ½ cup chocolate chips onto another small plate. Press the top of each cookie into the chocolate chips.
    • Place the cookies on the baking sheet about 4 inches apart. I only bake 6 cookies at a time. 
      Pop the extra dough balls into the fridge while these are baking. Bake the cookies in the center rack of the oven at 325 degrees Fahrenheit for 13-15 minutes.
    • Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.

    Video

    Notes

    For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches.
    Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk, vegan red food coloring and vegan chocolate chips. 
    All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ packed cups of regular flour (252 grams) and packed cups of cocoa powder. Still chill the dough. 
    Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.
    Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. 
    Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. 
    Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

    Nutrition

    Calories: 312kcalCarbohydrates: 48gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 199mgPotassium: 146mgFiber: 2gSugar: 35gVitamin A: 245IUCalcium: 57mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. John

      December 02, 2021 at 8:29 pm

      5 stars
      These red velvet cookies look and taste delicious!

      Reply
      • Lee

        December 03, 2021 at 10:39 am

        Thanks so much! Glad you liked them!!

        Reply
        • Rabia

          July 08, 2022 at 5:13 am

          Can I use normal flour instead of gluten free?

          Reply
          • Lee

            July 08, 2022 at 11:11 am

            Hi! Yes you can but sadly I cannot test it out due to celiac disease. Make sure to use 1.5 packed cups of regular flour (252 grams) and only use 2 tablespoons of milk. You still need to chill the dough due to the lack of eggs. Hope this helps!

            Reply
            • Rabia

              July 10, 2022 at 11:56 am

              Ok thank you so kuch... I'll try it out and share the results with you too

    2. Holly McMeekin

      May 31, 2022 at 10:29 pm

      5 stars
      Even the people in our family who have no food allergies loved these cookies. I got a text from my nephew today asking for these cookies for his birthday.

      Reply
      • Lee

        May 31, 2022 at 11:08 pm

        That's wonderful! Thanks so so much!

        Reply

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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