Gluten-Free Red Velvet Crinkle Cookies [+Dairy-Free]
Prep time
Cook time
Total time
Serves: 2 dozen
  • ½ cup dairy-free butter, softened
  • ¾ cup packed light brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 1 Tablespoon dairy-free milk (I used almond milk)
  • 1 teaspoon gluten-free vanilla extract
  • 1 Tablespoon red food coloring
  • 1 and ½ cups gluten-free all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup powdered sugar
  1. Cream together the dairy-free butter, brown sugar, and granulated sugar. Add in the egg, milk, and vanilla, mixing until fully incorporated. Then add in the red food coloring and mix well, until the wet ingredients are uniformly colored, stopping to thoroughly scrape the bowl from time to time.
  2. In a separate bowl, combine the gluten-free flour, cocoa powder, baking soda, and salt.
  3. Add the dry ingredients to the wet ingredients, mixing well.
  4. Transfer the dough to a bowl, cover tightly, and refrigerate for a minimum of 2 hours.
  5. When you're ready to bake the cookies, preheat the oven to 350 degrees F.
  6. Remove the dough from the refrigerator, and roll the cookies into 1- 1½ Tablespoon balls. Before baking, roll the cookie dough balls in the powdered sugar, being sure to coat each one very thoroughly. Place the cookies on a baking sheet at least 2 inches apart.
  7. Bake the cookies for 10-12 minutes or until lightly crisped on the edges.
  8. Enjoy!
Recipe by Grain Changer at