Gf + Df Red Velvet Chocolate Chunk Cookies

I think these photos speak for themselves. LOOK AT THAT PERFECT COOKIE TEXTURE. I live for recipes and photos like these. AND yes, they taste as good as they look!!

They are that perfect combination of chewy in the middle and crisp on the edges!

Grab a box of GLUTEN FREE pillsbury cake mix (I forgot to notate that part in the recipe itself).. or grab several. You will be able to make quite a few simple cookie recipes in the club!

Recipe tips & tricks:

Can you remove eggs?

If you are allergic to dairy- no problem. I recommend using Earth Balance buttery sticks. Other brands of vegan butter may work too but I find their melting point differs from real butter enough that they may spread more than the recipe intends. With fluffy cookies like this- spreading more wont hurt the recipe too much so I think this is a safe place to experiment.

Can you remove the eggs? 

I woudn’t recommend it.. not unless you have the skills and time on your hands to try different things out.

Can you sub the king arthur baking gluten free cake mix? I wouldnt. The king arthur mixes contain more sugar so therefore the cookies will spread too much. Look for a cake mix with the same amount of sugar and carbs per serving. 

Can you sub in other flours? No. The cake mix has sugar, salt, vanilla, baking powder/soda & a blend of flours. I’m able to simplify the recipes down to 5 ingredients because of that. No flour alone will perform the same.

I used gram measurements. Why?

Gluten baking can be seriously hit or miss if it’s not precise. ESPECIALLY cookies. No two people measure a cup of flour the same. If you want to make absolute sure that your cookies turn out grab an inexpensive kitchen scale. It’s so much easier- you’ll never look back .

How to tell when Cookies are done baking?

They should be lightly golden on the bottom edges. They will continue to cook through as they cool down.

Can I use chocolate chips instead?

You would think this would be no issue whatsoever- but I have found that bulkier cookie mix in’s play a role in preventing the cookies from spread as much. Chocolate chip cookies spread more than chocolate chunk. For best results stick with the chunks.

Just a quick FYI

If you wish to change your membership tier this can be done at any time! If you are not a plus member and wish to have access to all current and future classes you may do so in your little member area when you first log in. If you choose to try out the plus level- and want to switch back to basic the system will automatically pro-rate the remaining leftover balance towards your future payments. I will be adding 3-4 classes per month to the plus membership.

Gluten Free Red Velvet Chocolate Chunk Cookies

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Yield: 18 Cookies

Author: Brittany Angell

Prep time: 10 MinCook time: 10 MinInactive time: 30 MinTotal time: 50 Min

Ingredients

• 1/3 Cup (58 grams) Brown Sugar
• 7 Tbsp Room Temperature Salted Butter Or Vegan Butter
• 1 Large Egg
• 1 1/4 Cup (175 grams) Pillsbury Yellow Cake Mix
• 4 Tsp Red Food Coloring
• 1 Tbsp Dark Cocoa Powder
• 1 1/2 Cups Dark Chocolate Chunks (dairy or nondairy)

Instructions

Red Velvet Chocolate Chunk Cookies

1. Line 2 standard baking sheets with parchment paper.
2. In a large bowl using a hand mixer cream the butter and sugar. The Beat in the egg.
3. Add in the cake mix, cocoa powder, red food coloring, and mix until smooth, stir in the chocolate chunk. Cover the bowl and chill the dough for 30 minutes.
4. Preheat the oven at 350 degrees
5. Scoop 14 cookies and place them spread out on the two prepared sheets (11 per sheet)  using a scoop that holds 1.5 Tbsp of dough.  Bake 9-10 minutes- one pan at a time positioned on the middle rack.
6. All the cookies to fully cool before removing them from the baking sheet. Store in a sealed container in the fridge for up to one week or in the freezer for another day. 

Notes:

You can just scoop and bake the cookies- they will end up spreading a little bit less than the cookies pictured.

If you prefer a flatter cookie like the photos after scooping the cookies press the tops down just by like 1/4-1/2 inch.

To make these cookies dairy free use vegan earth balance buttery sticks and dairy free chocolate chunks.