Best Gluten Free Oreo Red Velvet Cookies

I never thought I’d see the day when I could make a gluten-free cookie that actually tastes like the real thing. For years, I watched my daughter skip dessert at birthday parties because nothing was safe for her to eat. Then I discovered that gluten-free baking doesn’t have to mean cardboard-textured cookies that fall apart in your hands.

These gluten-free Oreo red velvet cookies changed everything in our house. They’ve got that soft, chewy center with chocolate chips melted throughout, plus crushed gluten-free Oreos both mixed in and pressed on top. The red velvet part isn’t just for looks—it adds a hint of cocoa and that classic tangy flavor from the vinegar. Best part? Nobody can tell they’re gluten-free. I brought them to a school potluck last month, and they disappeared before the regular cookies did.

What Kind of Flour Should I Use?

Since this is a gluten-free recipe, you’ll want to use a good quality gluten-free all-purpose flour blend. Most store-bought blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work great because they already contain xanthan gum, which helps give the cookies structure. If you’re using a blend without xanthan gum, you’ll need to add about 1/2 teaspoon to prevent your cookies from falling apart. Avoid using single-grain flours like almond or coconut flour on their own, as they won’t give you the same texture as a proper all-purpose blend.

Options for Substitutions

Here are some swaps you can make to customize these cookies to what you have on hand:

• Gluten free flour: If you’re not avoiding gluten, regular all-purpose flour works perfectly here. Use the same amount and follow the recipe as written.
• Butter: You can use margarine or coconut oil as a dairy-free option. If using coconut oil, make sure it’s at room temperature so it has a similar consistency to softened butter.
• Milk: Any milk substitute works great – almond milk, oat milk, or soy milk will all do the job without changing the flavor much.
• Brown sugar: In a pinch, you can use regular white sugar, though you’ll lose a bit of that molasses flavor. If you do this, consider adding an extra teaspoon of molasses to make up for it.
• Cornstarch and water mixture: This acts as an egg replacer. If you’re okay with eggs, you can use 1 large egg instead of the cornstarch and water combo.
• Gluten free chocolate cookies: Regular Oreos work if gluten isn’t a concern. You can also use any chocolate sandwich cookies you prefer.
• Red food coloring: While this gives the classic red velvet look, you can skip it entirely or use beet powder for a natural alternative. The cookies will taste the same either way.

Watch Out for These Mistakes While Baking

Skipping the 2.5-hour chill time might seem tempting, but warm dough will spread too much in the oven and give you flat, greasy cookies instead of thick, chewy ones – if you’re short on time, pop the dough in the freezer for about 45 minutes instead.

Another mistake is placing your dough balls too close together on the baking sheet, so make sure to give them the full 4 inches of space since these cookies spread quite a bit during baking.

Don’t overbake these cookies trying to get them firm – they should look slightly underdone in the center when you pull them out at 13-15 minutes, as they’ll continue cooking on the hot pan and firm up as they cool.

For the best red velvet color, use gel food coloring instead of liquid, which gives you a deeper red without adding extra moisture that can throw off your dough consistency.

What to Serve With Red Velvet Cookies?

These cookies are pretty rich and indulgent on their own, so they pair perfectly with a cold glass of milk for dunking. If you’re serving them at a party or get-together, consider setting out a platter with fresh strawberries and raspberries since the fruity notes complement the chocolate and red velvet flavors nicely. For a cozy afternoon treat, they’re also great alongside a hot cup of coffee or hot chocolate. You could even make them part of a dessert spread with vanilla ice cream on the side for anyone who wants to turn them into an ice cream sandwich.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy if you toss a slice of bread in the container with them. You can also store them in the fridge if your kitchen is really warm, but they taste best at room temperature.

Freeze: These cookies are perfect for freezing! Stack them with parchment paper between each cookie and store in a freezer bag for up to 3 months. You can also freeze the dough in balls before baking, then bake straight from frozen by adding a couple extra minutes to the baking time.

Thaw: Just leave frozen cookies out on the counter for about 20 minutes and they’ll be ready to eat. If you want them warm, pop them in the microwave for about 10 seconds or warm them in the oven at 300°F for a few minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4000
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 540-580 g

Ingredients

For the dough:

• 1 3/4 cups gluten-free flour (King Arthur Measure for Measure)
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/8 tsp espresso powder
• 1/2 cup + 1 tbsp unsalted butter (room temperature)
• 1 1/2 cups dark brown sugar
• 1/4 cup whole milk
• 1/8 oz white vinegar
• 2 tbsp cornstarch
• 3 tbsp water
• 1 tbsp unsulphured molasses
• 1 tsp pure vanilla extract
• 1 tbsp red food coloring
• 3/4 cup semi-sweet chocolate chips
• 5 GF chocolate cookies (roughly crushed into 1/2-inch chunks)

For the topping:

• 1/2 cup + 2 tbsp chocolate chips (Ghirardelli 60% Cacao)
• 9 GF chocolate cookies (Glutino brand, for pressing into warm cookies)

Step 1: Prepare the Dry Ingredients and Activate the Buttermilk

• 1/4 cup whole milk
• 1/8 oz white vinegar
• 1 3/4 cups gluten-free flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/8 tsp espresso powder

Start by combining the milk and vinegar in a small bowl and let it sit for 5-10 minutes to curdle into a buttermilk substitute—this acidic ingredient is crucial for activating the baking soda and creating the signature tangy red velvet flavor.

While the buttermilk develops, whisk together the gluten-free flour, cocoa powder, baking soda, kosher salt, and espresso powder in a separate bowl.

The espresso powder deepens the chocolate notes without adding coffee flavor, so don’t skip it.

Set both mixtures aside until you’re ready to build the dough.

Step 2: Create the Wet Ingredient Base

• 2 tbsp cornstarch
• 3 tbsp water

In a small bowl, combine the cornstarch and water to create a slurry, which will help bind the gluten-free dough and give these cookies a better texture.

Set aside.

I find that this simple cornstarch slurry makes a huge difference in preventing the gluten-free cookies from becoming too crumbly or dense, so it’s worth the extra step.

Step 3: Cream the Butter and Sugar, Then Build the Dough

• 1/2 cup + 1 tbsp unsalted butter
• 1 1/2 cups dark brown sugar
• cornstarch slurry from Step 2
• curdled buttermilk from Step 1
• 1 tbsp unsulphured molasses
• 1 tsp pure vanilla extract
• 1 tbsp red food coloring
• dry ingredient mixture from Step 1
• 3/4 cup semi-sweet chocolate chips
• 5 GF chocolate cookies

Beat the room-temperature butter and dark brown sugar together for 2-3 minutes until light and fluffy, which incorporates air for a better cookie texture.

Add the cornstarch slurry from Step 2, the curdled buttermilk from Step 1, molasses, vanilla extract, and red food coloring, mixing until fully combined.

The molasses adds depth and moisture to balance the cocoa, while the red coloring gives you that classic red velvet hue.

Gently fold in the dry ingredient mixture from Step 1 until just combined—don’t overmix, as this can toughen the dough.

Finally, stir in the semi-sweet chocolate chips and the roughly crushed cookie pieces (the 5 GF chocolate cookies), distributing them evenly throughout.

Step 4: Chill the Dough

Transfer the dough to the refrigerator and chill for 2.5 hours.

This resting time allows the flour to fully hydrate, the flavors to meld, and the dough to firm up, which helps the cookies hold their shape during baking and prevents excessive spreading.

Don’t skip this step—it’s essential for gluten-free baking success.

Step 5: Prepare for Baking and Shape the Cookies

• dough from Step 3
• 1/2 cup + 2 tbsp chocolate chips

Preheat your oven to 325°F.

Once the dough has chilled, scoop it into 12 evenly sized balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet, spacing them about 4 inches apart since they’ll spread during baking.

Press the tops of each dough ball into the Ghirardelli 60% cacao chocolate chips so they adhere to the surface—this creates a professional appearance and ensures each bite has chocolate.

Step 6: Bake and Finish the Cookies

• 9 GF chocolate cookies

Bake at 325°F for 13-15 minutes—the cookies should be set around the edges but still slightly soft in the center.

Remove from the oven and immediately press 9 GF chocolate cookies (Glutino brand) into the tops of the warm cookies, pressing gently so they adhere without cracking the cookie.

I like to do this while the cookies are still warm because the residual heat softens the surface just enough for the cookie chunks to stick without sinking too deep.

Let the cookies cool on the baking sheet for 5 minutes to set slightly before transferring to a wire rack to cool completely.

Best Gluten Free Oreo Red Velvet Cookies

Delicious Best Gluten Free Oreo Red Velvet Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 12 cookies

Calories: 3850

Ingredients Method

Ingredients

  

For the dough::

• 1 3/4 cups gluten-free flour (King Arthur Measure for Measure)
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/8 tsp espresso powder
• 1/2 cup + 1 tbsp unsalted butter (room temperature)
• 1 1/2 cups dark brown sugar
• 1/4 cup whole milk
• 1/8 oz white vinegar
• 2 tbsp cornstarch
• 3 tbsp water
• 1 tbsp unsulphured molasses
• 1 tsp pure vanilla extract
• 1 tbsp red food coloring
• 3/4 cup semi-sweet chocolate chips
• 5 GF chocolate cookies (roughly crushed into 1/2-inch chunks)

For the topping::

• 1/2 cup + 2 tbsp chocolate chips (Ghirardelli 60% Cacao)
• 9 GF chocolate cookies (Glutino brand, for pressing into warm cookies)

Method

 

1. Start by combining the milk and vinegar in a small bowl and let it sit for 5-10 minutes to curdle into a buttermilk substitute—this acidic ingredient is crucial for activating the baking soda and creating the signature tangy red velvet flavor. While the buttermilk develops, whisk together the gluten-free flour, cocoa powder, baking soda, kosher salt, and espresso powder in a separate bowl. The espresso powder deepens the chocolate notes without adding coffee flavor, so don't skip it. Set both mixtures aside until you're ready to build the dough.
2. In a small bowl, combine the cornstarch and water to create a slurry, which will help bind the gluten-free dough and give these cookies a better texture. Set aside. I find that this simple cornstarch slurry makes a huge difference in preventing the gluten-free cookies from becoming too crumbly or dense, so it's worth the extra step.
3. Beat the room-temperature butter and dark brown sugar together for 2-3 minutes until light and fluffy, which incorporates air for a better cookie texture. Add the cornstarch slurry from Step 2, the curdled buttermilk from Step 1, molasses, vanilla extract, and red food coloring, mixing until fully combined. The molasses adds depth and moisture to balance the cocoa, while the red coloring gives you that classic red velvet hue. Gently fold in the dry ingredient mixture from Step 1 until just combined—don't overmix, as this can toughen the dough. Finally, stir in the semi-sweet chocolate chips and the roughly crushed cookie pieces (the 5 GF chocolate cookies), distributing them evenly throughout.
4. Transfer the dough to the refrigerator and chill for 2.5 hours. This resting time allows the flour to fully hydrate, the flavors to meld, and the dough to firm up, which helps the cookies hold their shape during baking and prevents excessive spreading. Don't skip this step—it's essential for gluten-free baking success.
5. Preheat your oven to 325°F. Once the dough has chilled, scoop it into 12 evenly sized balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet, spacing them about 4 inches apart since they'll spread during baking. Press the tops of each dough ball into the Ghirardelli 60% cacao chocolate chips so they adhere to the surface—this creates a professional appearance and ensures each bite has chocolate.
6. Bake at 325°F for 13-15 minutes—the cookies should be set around the edges but still slightly soft in the center. Remove from the oven and immediately press 9 GF chocolate cookies (Glutino brand) into the tops of the warm cookies, pressing gently so they adhere without cracking the cookie. I like to do this while the cookies are still warm because the residual heat softens the surface just enough for the cookie chunks to stick without sinking too deep. Let the cookies cool on the baking sheet for 5 minutes to set slightly before transferring to a wire rack to cool completely.