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Chocolate Dipped Red Velvet Cookies

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Do you know how to make a red velvet cookie even better?  Dip it in chocolate! 

pretty red velvet cookie

Facing food allergies can be a challenge but it shouldn’t mean you have to go without. So in 2011, a few years after Xander’s diagnosis, I was inspired to write an ebook called Sweet Cheats. It is filled with tasty desserts and sweet treats that are all dairy, egg and nut free! You can check it out in the link but keep in mind, the pictures aren’t great (well before I really knew how to do food photography) but the recipes are delicious!

small bite of red velvet cookie

Sometimes I forget about that book and the recipes in there but then it dawned on me, I’ve only included one of those in this blog!  Crazy right? Especially since those are some of our most loved desserts.  Like these Chocolate Dipped Red Velvet Cookies, those are #1 on Xander’s MUST EAT LIST.

tin of red velvet cookies

CAKE OR RED VELVET COOKIE?

If you love red velvet cupcakes or cake, then you’re going to love these just as much as Xander.  They are so light and fluffy, you’ll have to remind your brain you’re NOT eating cake!

stacked red velvet cookie

EGG FREE=FLUFFY COOKIES

So, what makes them so light?  Well, I’ve been testing out more and more recipes with other egg replacers and this time I used the Neat Egg. It is simply a blend of 2 ingredients: chia seeds and garbanzo beans which are vegan, gluten-free and non-gmo.  Neat Eggs work great as a binder and for this cookie, it gave us amazing results.  If you can’t find this replacer, one of my first “go-to” replacer was Ener-G.  It also works perfectly, holding together this cookie and creating a light and fluffy texture.   If you’re still new to egg-free baking, check out this post here.

lovely red velvet cookie

DRESS IT UP

Although I’ve updated this post with new images, I just couldn’t erase this adorable creation of Xander’s below.  I like to dress up my cookies with a little melted Enjoy Life chocolate and icing or vegan melted white chocolate such as Milkless (affiliate link).  But my Xander….well he had a different plan.  Don’t you just love how Xander decorated this little guy? That’s what I call “dressed up”.  Now, don’t feel the pressure to make yours with faces, that’s just how Xman distinguished what ones were his.  Everyone else’s simply had the bottom 1/3 dipped in chocolate (use with or without a cookie mold) then added a fun little drizzle of vanilla icing or chips (allergy-friendly of course).

Your favorite cupcake now in the form of a cookie! DF,EG,NF, Vegan

bitten red velvet cookie

Just watch how easy it is to make Vegan Red Velvet Cookies

LET’S GET BAKING

As always, this recipe is FREE FROM: Dairy, Eggs & Nuts. It is also Gluten-free, & Soy Free.

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pretty red velvet cookie

Chocolate Dipped Red Velvet Cookies {V,Nut-free, GF option}

  • Author: Nicole Dawson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 18-24 cookies
  • Category: Holidays, Dessert
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Description

Light & fluffy, red velvet cookies, dipped in dairy-free melted chocolate. Such a delightful and delicious treat.

Ingredients

  • 1 1/4 C. Bob’s 1-to-1 GF Flour (can also use AP Flour)
  • 1 TB. Unsweetened Cocoa powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Salt
  • 5 TB. Dairy Free Butter at room temp.
  • 1 Neat Egg replacer or replacer of choice
  • 3/4 C. Granulated sugar
  • 1 TB. Red food coloring
  • 1 tsp. Vanilla extract
  • 1/2 C. Dairy-free milk + 1/2 tsp. Lemon juice
  • 1 cup Enjoy Life Chocolate Chips

*Chocolate Covered Cookie Mold if you have it.

Instructions

  1. Preheat Oven to 350° degrees.  Line baking sheet with parchment paper.
  2. In a small bowl, stir together dairy-free milk and lemon juice and set aside to curdle.
  3. In a medium bowl, sift together flour, cocoa, baking soda and salt.
  4. ​Using a mixer, beat 5 TB butter with sugar until fluffy.  Beat in egg replacer, food coloring and vanilla.
  5. ​Beat in the flour mixture, alternating with the soy milk mixture until smooth.
  6. Drop by 1/4 C. measurements 2 inches apart and spread batter in a circular motion with back of spoon.
  7. Bake 12-15 minutes, until toothpick comes out clean.  Let sit 5 minutes to cool before transferring to wire rack.
  8. In the meantime, melt chocolate chips in a double boiler or microwave approximately 1 minutes and stir until smooth. If you have a Chocolate Covered Cookie Mold, just fill the mold 1/3 of the way with chocolate, insert cooled cookie, then chill in the fridge until chocolate is hard
  9. OR simply dip lower half of cookie into melted chocolate and let extra drip off before laying onto parchment. Allow to cool and set before serving.
  10. OPTIONAL: Drizzle cookies with Vanilla icing  Refrigerate until set.
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Do you have any recipes that you forgot about but need to pull back out again?  If so, what is it?

Maybe you have a recipe that you USE to make that isn’t allergy safe.  I’d love to hear what that is so I can add it to my list to make for you!

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Let’s continue to connect & encourage others with food allergies & restrictions.  Follow Allergylicious on Facebook and invite your friends! Find me on Instagram and Tag #allergylicious with your awesome remakes!  You can also find me on Pinterest sharing the newest, delicious, allergy-friendly foods.  So many wonderful ways to share with others and build a community of support.

 

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Reader Interactions

Comments

  10. You know, I would never have thought to make red velvet COOKIES–but what a great idea! So cute and pretty, too. And cookies that are as light as cake? Even better idea! 😀

    Reply

  18. Looks amazing! Can’t wait to make them this weekend! Where do you get the vanilla icing that’s allergy free? Or do you have a recipe for that?

    Reply

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