Gluten-Free Red Velvet Cookies with Cream Cheese Frosting | No Red Dye

In a large mixing bowl, add 1/2 cup of butter.

Add 3/4 cup of cane sugar and mix until fluffy.

Add 2 teaspoons of vanilla extract and 2 teaspoons of apple cider vinegar, then mix.

Crack in 1 egg and mix until combined.

Add 2 cups of almond flour, 1/2 cup of tapioca flour, 3 tablespoons of beetroot powder, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Mix until you have a soft cookie dough with an even red color.

Line a baking sheet with parchment paper.

Using a medium-sized cookie scoop, place cookie dough on the parchment paper, leaving a couple of inches between each cookie.

Wet the tips of your fingers with water and gently press down on each cookie to smooth the edges.

Bake in a preheated oven at 350°F for 10 to 12 minutes or until the edges turn light golden brown.

While the cookies bake, prepare the cream cheese frosting by adding 4 oz of room temperature cream cheese to a bowl.

Add 2 tablespoons of butter, 1 teaspoon of vanilla, 1 teaspoon of lemon juice, and 1/8 teaspoon of salt. Whip until smooth and creamy.

Sift in 1 1/2 cups of powdered sugar and mix until smooth and creamy.

Once the cookies are baked, allow them to cool completely before frosting.

Frost the cookies using a spatula or a piping bag, starting from the outside and working towards the center.

Optionally, add white on white sprinkles on top of the frosted cookies.

Equipment Needed

Spice Level:

Dietary

Allergens