Gluten Free Red Velvet Whoopie Pies

Love red velvet cake? Try these gluten free red velvet whoopie pies. They have a cake-like texture in a cookie form!

To me, red velvet is much more about the chocolate/vanilla taste than the color. But you can certainly add red food coloring if you want to!

Gluten Free Red Velvet Whoopie Pies

• 2 Tablespoon Unsalted Butter, melted and cooled
• 2 Tablespoons Unsalted Butter, at room temperature
• 1 Flax-Egg (directions on side of blog)
• 2 teaspoons Vanilla Extract
• 1 teaspoon Vinegar
• 1/2 Cup Milk
• 3/4 Cup Rice Flour
• 1/2 Cup Tapioca Starch
• 1/2 Cup Sugar
• 1 Tablespoon Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt
• Red Food Coloring, optional

1. Preheat oven to 350 degrees.
2. Melt two tablespoons of butter.
3. In a large bowl, combine the rice flour, starch, sugar, cocoa powder, xanthan gum, baking soda, baking powder, salt and mix.
4. Add the melted and softened butters and mix into the dry ingredients with a fork until crumbly.
5. Add the flax-egg, vanilla, vinegar and food coloring (if using) and mix.
6. Add the milk and beat until the batter thickens and becomes elastic.
7. Line baking sheets with parchment paper and scoop out your batter into small rounds. Bake for 8-10 minutes.
8. Allow to cool on baking sheet and then completely on cooling rack. Find pairs and fill with the frosting of your choice.

Enjoy!

-Bethany

Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

Marshmallows. There's really nothing that compares with them, is there? I love all things marshmallow, and I also love all things chocolate chip cookies. So, when I was looking for a recipe that took marshmallows, I was inspired by a recipe that I found on Pinterest. I knew that I had to give gluten free marshmallow stuffed chocolate chip cookies a try, and I am so glad that I did!

These cookies are soft, chewy, and gooey in the middle! 

Even if you don't eat gelatin (like me), these cookies can still be a part of your life. I used Dandies marshmallows, and they turned out perfect!

Gluten Free Marshmallow Stuffed Chocolate Chip Cookies

• 1/2 Cup Unsalted Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 cup White Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 tsp Vanilla Extract
• 1 Cup plus 2 Tablespoons Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup Chocolate Chips
• Marshmallows (Use Dandies for no gelatin)

1. Preheat oven to 325 degrees.
2. Combine rice flour, cornstarch, xanthan gum, baking powder, baking soda and salt in a medium-size bowl. Whisk to combine.
3. In a separate bowl, beat together the softened butter and sugars.
4. Add the flax-egg and vanilla to the butter/sugar mixture and combine.
5. Dump the flour mixture into the wet ingredients and beat until combined. Stir in chocolate chips.
6. Take a bit of dough into your hand, press it out, and put a marshmallow in the center. Add more dough on top to completely cover the marshmallow and round it into a cookie.
7. Place on a parchment-lined baking sheet and bake for about 10 minutes.

Inspired by these cookies.

Enjoy!
-Bethany

Gluten Free Chocolate Brownie Cookies with Rolos

Each of these gluten free chocolate cookies has a Rolo baked into the center, giving them a gooey, caramel filling.

If you love Rolos and chocolate, then these are the perfect cookies for you! They need to be refrigerated for an hour before baking, but as long as you are patient enough to wait for that to happen, you will soon end up with some amazing, soft, chocolate brownie cookies. The Rolos really add a great dimension to these cookies, and you will love every chocolate-and-caramel bite.

Make sure when you use any ingredients to check them for yourself and see that they are truly gluten free. While I eat Rolos, you may not want to risk cross contamination.

Gluten Free Chocolate Brownie Cookies with Rolos

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• Rolos, unwrapped

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda, and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Remove wrappers from Rolos. Scoop 1 heaping tablespoon of dough at a time and wrap it around a Rolo.
5. Set cookies on a parchment-lined baking sheet, then place in the refrigerator for one hour.
6. Preheat oven to 350 degrees. Bake for 9 to 11 minutes.

Enjoy!

-Bethany

Gluten Free Soft Chocolate Chip Cookies

These gluten free chocolate chip cookies are so soft and delicious that they will instantly become a favorite!

There is nothing I love better than a really good chocolate chip cookie. They are the ultimate comfort food for me. I love these cookies because they are super soft and thick and have a great flavor from the vanilla pudding that is added to them!

Gluten Free Soft Chocolate Chip Cookies

• 1 Flax-Egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup plus 2 Tablespoons White Rice Flour
• 1/3 Cup Tapioca Starch
• 1 3.5 oz Box Vanilla Pudding
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine white rice flour, cornstarch, vanilla pudding, xanthan gum, baking soda and salt. Whisk together.
3. In the bowl of your mixer combine butter and sugars and beat for 2 minutes.
4. Add flax-egg and vanilla to butter/sugar mix on low until combined.
5. Stir dry ingredients into wet ones, mixing only a few times before adding chocolate chips. Mix until incorporated.
6. Scoop onto parchment lined baking sheets. Bake for 7 to 9 minutes. 

Enjoy!

-Bethany

Gluten Free/Vegan Chocolate Cutout Cookies

These chocolate cutout cookies are gluten free and vegan, allowing everyone to have a bit of Christmas cheer! They are delicious and perfect for eating around the holidays or any time of the year.

If you love chocolate and pretty cookies that you can decorate, then you are going to be a huge fan of these cookies! They are soft and chewy and perfect with a full chocolate flavor!

Gluten Free/Vegan Chocolate Cutout Cookies

• 2 Tablespoons Applesauce
• 1/4 teaspoon Baking Soda
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Brown Sugar
• 2 Tablespoons Sugar
• 1/2 Cup Rice Flour (I used superfine Asian, might require a bit less with regular rice flour)
• 1/4 Cup Tapioca Starch
• 3 Tablespoons Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt

1. Preheat oven to 350 degrees.
2. In a small bowl, combine applesauce and baking soda. Set aside for a few minutes.
3. In a medium size mixing bowl, combine brown sugar, sugar, rice flour, tapioca starch, cocoa powder, xanthan gum, and salt. Whisk together.
4. Add the applesauce mixture, oil, and vanilla to dry ingredients and mix until combined. Will be very dry and crumbly.
5. Pat dough together and roll out between two sheets of plastic wrap. Cut into desired shapes.
6. Bake for 7 to 9 minutes. Makes about a dozen cookies, depending on the size of your cookie cutter.
7. Cool and frost with a powdered sugar/water glaze, if desired.

Enjoy!

-Bethany

Gluten Free "Oreo" Cookies

Gluten Free "Oreo" Cookies. These are fairly simple to make, are super tasty, and will bring back all kinds of childhood memories.

The dark cocoa in these cookies really gives them an Oreo flavor, and if you are a big fan of the real thing, then you will be sure to love these homemade, gluten free treats. They aren't quite as crunchy as the real thing, but they are still amazing!

Gluten Free "Oreo" Cookies

• 1 Flax-egg (directions on side of blog)
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/3 Cup Dark Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Prepare flax-egg (see directions on side of blog.)
2. In a medium size bowl, combine sugar, white rice flour, cornstarch, dark cocoa powder, xanthan gum, baking soda and salt. Whisk together.
3. In the bowl of your mixer, place butter and flax-egg. Beat until combined.
4. Add the dry ingredients and beat again, until it's all combined.
5. Cut two pieces of parchment paper and roll dough out between them (get it thin, but keep in mind that the thinner it is the crunchier they will be.) Place dough in freezer for 15 minutes.
6. Preheat oven to 375 degrees.
7. Cut into 2" round cookies and place on a parchment lined baking sheet. and bake for about 6 to 8 minutes.
8. Cool and then frost with frosting of choice.

Adapted from this recipe.

Enjoy!

-Bethany

Gluten Free/Vegan Dark Chocolate Crinkle Cookies

There gluten free and vegan dark chocolate crinkle cookies are thick, chewy and fudgy, and not too sweet.

I am starting to think about Christmas and all of the desserts I will be making then, and the gifts I need to buy. And the decorations I will be putting up. Anyone with me on that? I even had "Winter Wonderland" in my head today. I'm not looking forward to the snow that is sure to fall soon, though!

There are many great cookies to make at Christmastime, and these cookies will make any chocolate lover's dreams come true!

These cookies need to chill for a while, so make sure that you mix them up ahead of time!

Gluten Free/Vegan Dark Chocolate Crinkle Cookies

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 3/4 Cup White Rice Flour
• 1/4 Cup Tapioca Starch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Sugar
• 1/4 Cup Vegetable Oil
• 1 teaspoon Vanilla Extract
• Powdered Sugar, for rolling

1. Heat the water for 30 seconds in the microwave and then add the flaxseed meal to it. Set aside for ten minutes.
2. In a medium size bowl, add the white rice flour, tapioca starch, baking powder, xanthan gum, and salt. Whisk together.
3. Combine the cocoa powder, sugar, and oil in the bowl of your mixer. Beat together.
4. Add half of the flax-egg mixture at a time, beating after each addition. Add the vanilla and beat again until combined.
5. Add in the dry ingredients, mixing just until combined.
6. Put the dough in a bowl with a cover and refrigerate for a minimum of 4 hours.
7. When ready to bake, preheat the oven to 350 degrees and line baking sheets with parchment paper.
8. Pour about 1/2 cup powdered sugar in a small bowl. 
9. Scoop one Tablespoon of dough at a time and roll in powdered sugar.
10. Place dough on the lined pans, flatten down if desired, and bake for 10 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free Chocolate Kiss Cookies

Love chocolate cookies? These gluten free chocolate kiss cookies are easy to make and super chocolatey!

These cookies are pretty, delicious, and perfect for sharing (or for eating all by yourself!) Make them for a party around the holidays or just the next time you need a good chocolate fix.

With double the chocolate in the dough and the chocolate kiss on top, they are sure to satisfy you.

Gluten Free Chocolate Kiss Cookies

• 1/2 Cup Butter, softened
• 3/4 Cup Sugar
• 1/2 Cup Brown Sugar
• 1 Flax-Egg (directions on side of blog)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Cornstarch
• 1/4 Cup Cocoa Powder
• 1 1/2 teaspoon Baking Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/3 Cup Chocolate, melted
• Hershey's Kisses
• Extra Sugar

1. In a medium size bowl, combine rice flour, cornstarch, cocoa powder, xanthan gum and salt. Whisk together.
2. In the bowl of your mixer, beat the butter and sugars.
3. Add the flax-egg and vanilla to the butter/sugar mixture and beat again.
4. Add the chocolate and beat.
5. Add a third of the flour mixture at a time and beat until all blended together.
6. Chill dough in the fridge for 20 minutes.
7. Preheat oven to 350 degrees.
8. Line a baking sheet with parchment paper. Take small amounts of the dough at a time, roll in extra sugar, and place a few inches apart.
9. Bake for 8 to 10 minutes, remove from oven, and immediately press a chocolate kiss into the center of each cookie.

Adapted from this recipe.

Enjoy!
-Bethany

Easy Chocolate Peanut Butter S'mores

S'mores are a delicious and easy dessert, and these chocolate peanut butter s'mores are even better than the original! And they are made in the microwave, too, so you can have them anytime!

If you love chocolate, peanut butter, and marshmallows, then this is the dessert for you. It's an easy single serve treat that will satisfy all of your cravings at once.

I used WOWBUTTER soybutter and Dandies vegan marshmallows in my s'mores, but you can use the "real" versions if you want. Whatever works best for you.

Easy Chocolate Peanut Butter S'mores 

• 2 Chocolate Cookies (like these)
• 1 Tablespoon Chocolate Chips
• 1/2 Tablespoon Peanut Butter (or soybutter like WOWBUTTER)
• 1 Marshmallow (I used vegan Dandies)

1. In a small microwave safe bowl, combine chocolate chips and peanut butter. Microwave 15 seconds at a time, stirring, until melted.
2. Place one cookie on a plate and put the marshmallow on top. Microwave until the marshmallow is puffy.
3. Spoon the chocolate/peanut butter mixture over the marshmallow and top with the second cookie. Eat while still warm.

Enjoy!
-Bethany

Gluten Free/Vegan Chocolate Cookies

A gluten free and vegan cookie that tastes just as good as any chocolate cookie you would bite into? I say, yes! These cookies are easy to make and taste so good you won't know they are gf and vegan!

I have been trying to experiment a bit with vegan recipes lately, ever since I realized that I don't have many of them on my blog. There are some people who have to eat dairy free, or who are vegan by choice, and I want to offer them more delicious dessert options.

So, here is one delicious, easy-to-make, and amazing vegan cookie recipe. Try it, and I know you'll love it!

Gluten Free/Vegan Chocolate Cookies

• 2 Tablespoons Applesauce
• 1/4 teaspoon Baking Soda
• 2 Tablespoons Oil
• 1/2 teaspoon Vanilla Extract
• 1/4 Cup Brown Sugar
• 2 Tablespoons Sugar
• 6 Tablespoons Brown Rice Flour
• 2 1/2 Tablespoons Cornstarch
• 2 Tablespoons Cocoa Powder
• 1/2 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 1/2 Cup Vegan Chocolate Chips

1. Preheat oven to 400 degrees.
2. In a small bowl, combine applesauce and baking soda. Set aside for a few minutes.
3. In a medium size mixing bowl, combine brown sugar, sugar, brown rice flour, cornstarch, cocoa powder, xanthan gum, and salt. Whisk together.
4. Add the applesauce mixture, oil, and vanilla to dry ingredients and mix until fully combined.
5. Stir in chocolate chips.
6. Scoop cookies onto a parchment lined sheet pan and bake for 8 to 10 minutes.

Enjoy!

-Bethany

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

These cookies are soft, full of chocolate flavor and white chocolate chips, and are perfect for sharing at a summer get-together. But I don't blame you if you want to keep them all to yourself.

These cookies are a mix between your typical cookie and a brownie, and they are oh-so-good. But don't take my word for it. Go ahead and try them yourself (and try not to eat all of the dough before getting them into the oven!)

These cookies need to chill a bit before you bake them, so keep that in mind and mix up the dough an hour (or more) before you are ready to get baking.

Gluten Free Dark Chocolate White Chocolate Chip Brownie Cookies

• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 1/2 Cup Dark Cocoa Powder
• 3/4 Cup Rice Flour
• 1/2 Cup Cornstarch
• 1/4 teaspoon Salt
• 1/2 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/2 Cup Butter, melted
• 3 Tablespoons Water, heated
• 1 Tablespoon Flaxseed Meal
• 1 teaspoon Vanilla Extract
• 1/2 Cup White Chocolate Chips

1. Heat the 3 tablespoons of water and add flaxseed meal to it. Stir then set aside for ten minutes.
2. In a large mixer bowl combine sugar, brown sugar, cocoa powder, rice flour, cornstarch, xanthan gum, baking soda and salt. Mix together with a wire whisk, breaking up brown sugar into small lumps.
3. Melt the butter and add it, the flax-egg and the vanilla to the dry ingredients. Beat until combined.
4. Stir in the chocolate chips.
5. Scoop into balls and set on a parchment lined baking sheet, pressing down slightly then placing in the refrigerator for one hour. Makes 16 big cookies, or more if smaller.
6. Preheat oven to 350 degrees. Bake for 8 - 12 minutes.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Shortbread Bites

What could be more fun than a bite size treat filled with mini chocolate chips? These little shortbread bites are gluten free, and they are perfect for serving at a party, or for snacking on all by yourself!

These little Gluten Free Chocolate Chip Shortbread Bites are super easy to make, and they are tasty, too. They have a bit of a crunch to them, even while they melt in your mouth. There are a bunch of delicious chocolate chips tossed in them, and they are super fun.

Gluten Free Chocolate Chip Shortbread Bites

• 6 Tablespoons Butter, room temperature
• 1/2 Cup Sugar
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1/2 Cup plus 2 Tablespoons White Rice Flour
• 1/4 Cup plus 2 Tablespoons Cornstarch 
• 1/2 teaspoon Xanthan Gum
• 1/2 Cup Chocolate Chips (mini or regular)

1. Preheat oven to 350 degrees.
2. Put the butter and sugar into the bowl of your mixer and beat until light and fluffy.
3. Add the vanilla and salt to the butter mixture and beat again.
4. In a separate bowl, whisk together the rice flour, cornstarch and xanthan gum. Add a couple of Tablespoons of it to a small  bowl and coat the chocolate chips in it.
5. Add the flour mixture to the butter mixture and beat until combined. Stir in the chocolate chips.
6. Line a mini muffin tin with 24 wrappers and scoop rounded half Tablespoons of dough into each, pressing down slightly.
7. Bake for  9 to 12 minutes. It's better to under-bake them than to over bake them.
8. Cool, remove from wrappers, and enjoy!

Hope you like them as much as I do!

-Bethany

Linking up to Sunday Fitness and Food link-up found here and here.

Gluten Free Red Velvet White Chocolate Chip Cookies

Red velvet cookies with white chocolate chips inside... these are the perfect gluten free treat for Valentine's Day, or for any day!

I don't always like putting a lot of red food coloring in my desserts, and these cookies really don't need it. Red velvet is all about the flavor to me... the delicious combo of chocolate and vanilla. Plus, the white chocolate chips don't do these cookies any harm!

Gluten Free Red Velvet White Chocolate Chip Cookies

• 1 Cup White Rice Flour
• 1/2 Cornstarch
• 2 1/2 Tablespoon Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Butter, softened
• 1 Cup Sugar
• 1 teaspoon Vinegar
• 1 Flax-Egg (1 Tablespoon flaxseed meal plus 3 Tablespoons water)
• 1 1/2 teaspoon Vanilla Extract
• Red food coloring, optional
• 1 Cup Chocolate Chips

1. Prepare flax-egg by heating water for about 20 seconds in the microwave, adding the flaxseed meal to it, and setting it aside for 10 minutes.
2. Preheat oven to 325 degrees.
3. In a medium size bowl, combine your dry ingredients.
4. In your mixing bowl, combine butter, sugar, and vinegar. Beat for 2 to 3 minutes, until light and fluffy.
5. Add the flax-egg, vanilla, and food coloring, and beat.
6. Slowly add in the dry ingredients and mix just until combined.
7. Stir in the white chocolate chips.
8. Scoop onto parchment lined baking sheets, press some extra chips on top of each cookie (optional) and bake for 8 to 10 minutes.

Adapted from this recipe. 

Enjoy!
-Bethany

Gluten Free Double Chocolate Pudding Cookies

These chocolate cookies have pudding in them, making them moist and extra delicious! They are also loaded with chocolate chips, which makes them even better.

One can never have enough recipes for chocolate cookies, can they?! It seems like I am always trying out new recipes for them, and these cookies might be my favorite yet.

These cookies are thick, moist and perfectly, completely chocolatey!

Gluten Free Double Chocolate Pudding Cookies

• 2 1/2 Tablespoons Flaxseed Meal
• 7 1/2 Tablespoons Water
• 1/2 Butter, softened
• 3/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 box Chocolate Pudding (dry, 3.4 oz.)
• 1 teaspoon Vanilla Extract
• 1 1/2 Cup Brown Rice Flour
• 1/2 Cup Tapioca Starch
• 1/4 Cup Cocoa Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Xanthan Gum
• 1/4 teaspoon Salt
• 2 Cups Chocolate Chips

1. Heat the water for about 30 seconds in the microwave. Add the flaxseed meal to it and set it aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a medium size bowl, combine brown rice flour, tapioca starch, cocoa powder, baking soda, xanthan gum, and salt. Whisk together.
4. In the bowl of your mixer, combine the butter and sugars. Cream together.
5. Add the pudding, vanilla, and flax-egg mixture. Beat for 1 minute.
6. Add 1/2 cup of the dry mixture at a time, mixing until all combined.
7. Fold in chocolate chips.
8. Scoop cookies by the heaping tablespoon and bake for 9 to 12 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.