Gluten-Free Red Velvet Crinkle Cookies
Naturally Delicious: Gluten Free Red Velvet Crinkle Cookies without Red Dye
If you’re a fan of red velvet but hesitant about using artificial dyes, we’ve got a treat for you—Red Velvet Crinkle Cookies made with BareOrganics Beet Root Powder. These cookies are not only visually stunning but also pack a nutritious punch, thanks to the vibrant beet powder that gives them their beautiful color.
Red velvet is known for its rich, velvety texture and distinctive red hue. Traditionally, this color comes from food dye, but with the rise of natural and health-conscious eating, more people are looking for alternatives. Enter BareOrganics Beet Root Powder, a natural and organic way to achieve that classic red velvet color without any artificial ingredients.
Beet powder is not just about color; it’s packed with nutrients. Beets are known for their high levels of antioxidants, vitamins, and minerals, making them a fantastic addition to any recipe. When used in baking, beet powder provides a subtle earthy sweetness that complements the other flavors in the cookies perfectly.
In this recipe, beet powder works alongside BareOrganics Cacao Powder to create a rich, chocolatey base for the cookies. The combination of these two ingredients results in a deep, complex flavor profile that’s both indulgent and satisfying. Plus, the beet powder ensures your cookies have that signature red velvet look, making them a feast for the eyes as well as the taste buds.
The process of making these cookies is straightforward. You start by mixing the dry ingredients, including the beet powder and cacao powder, with gluten-free flour, baking powder, and a pinch of salt and baking soda. The wet ingredients—creamed butter and sugar, eggs, vanilla extract, and a touch of apple cider vinegar—are then combined with the dry mix to form a slightly sticky dough. After chilling the dough for an hour to enhance the crinkle effect, you roll it into balls, coat them in powdered sugar, and bake until perfectly cracked and set.
These cookies are a delightful treat for any occasion, whether you’re hosting a gathering, celebrating a special event, or simply indulging in a sweet craving. The vibrant red color, achieved naturally with BareOrganics Beet Root Powder, makes them a standout dessert that’s sure to impress.
So next time you’re in the mood for something sweet and striking, skip the artificial dyes and reach for beet powder instead. Your body and your taste buds will thank you. Happy baking!
Gluten-Free Red Velvet Crinkle Cookies
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- ¼ cup BareOrganics Beet Root Powder
- ¼ cup BareOrganics Cacao Powder
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon baking soda
- ¼ cup unsalted butter , softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together the gluten-free flour, BareOrganics Beet Root Powder, BareOrganics Cacao Powder, baking powder, salt, and baking soda.
- In the bowl of an electric mixer preferably fitted with the paddle attachment, beat the softened butter and sugar until creamy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and apple cider vinegar.
- Gradually add the dry ingredients to the wet mixture, beating until well combined. The dough will be slightly sticky.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps to make the dough easier to handle and enhances the crinkle effect.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar until fully coated. Place the balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and the tops are cracked. The cookies should be set but still slightly soft in the center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition
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