These Red Velvet Oreo Cookies are soft, chewy red velvet chocolate chip cookies that are loaded with gluten free chocolate sandwich cookies, ensuring every single bite has two cookies in one! With a gorgeous deep red color, these beauties are perfect for the holidays or for any day quite frankly! If that wasn't amazing enough, they’re gluten free, nut free, egg free and easily vegan!
These Red Velvet Oreo 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!
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!!
- Chocolate Sandwich Cookies- You can use gluten free oreos, but I use gluten free/ vegan chocolate sandwich cookies like in our Cookie Monster Cookies!
- Red Velvet- There is that slight tang that's classic of red velvet. Make sure to check out my Red Velvet Cream Cheese Cookies for more of that classic combo!
- 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.
- Chocolate Sandwich Cookies- You can use whatever gluten free chocolate sandwich cookies you desire. The ones I use are certified gluten free and they’re vegan. I also use them in my Cookies and Cream Cookies. You can of course use gluten free oreos if you want.
- 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.
- Only use vegan/gluten free chocolate sandwich cookies.
- 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!
How to Make Red Velvet Oreo 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, cocoa powder, baking soda and salt. Whisk to combine.
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.
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.
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.
Step 8: Fold In the Broken Sandwich Cookies
Using a spatula, fold in ¾ cup (about 5-6 cookies) of broken chocolate sandwich cookies.
Only mix gently with the spatula until just combined. If you over mix, the batter with turn greyish.
Step 9: 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 10: 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.
Step 11: 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.
Step 12: Top with Additional Sandwich Cookies
As soon as you reshape the cookies, press 3-4 sandwich cookie broken chunks into the tops of the hot cookies.
Just gently press so they stick and then 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.
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.
- Break Sandwich Cookies By Hand- Use your hands to break each chocolate sandwich cookie into 3-4 chunks. If you try to use a knife to chop the cookies, they will become too sandy and turn the red batter a dull greyish color.
- 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.
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.
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!
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.
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.
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.
Red Velvet Oreo Cookies
For the Cookies
- 1 ½ cups gluten free flour (I use a 1:1 gf flour with xanthan gum)
- ¼ cup cocoa power (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 , packed
- 2 heaping tablespoons 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)
- ¾ cups chocolate chips
- 5 gluten free chocolate sandwich cookies , broken up
For the Tops of the Cookies
- ½ cup chocolate chips
- 9 gluten free chocolate sandwich cookies , broken up
- 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.
- Fold in the 5 broken chocolate sandwich cookies. Don’t over mix or the batter will turn grey.
- 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.
- After reshaping, immediately press 3-4 chocolate sandwich cookie chunks into the tops of each warm cookie.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.