Chewy Red Velvet Chocolate Chip Cookie Recipe

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These easy red velvet chocolate chip cookies are a festive, soft, and satisfying treat. They’re simple to make at home and come together with common pantry ingredients. If you enjoy classic red velvet desserts, the subtle cocoa flavor and the pop of white chocolate chips in these cookies will be right up your alley. They’re perfect for holidays, parties, or an everyday sweet craving.

Red velvet has that distinctive balance between vanilla and a gentle chocolate note. These cookies capture that flavor without being heavy-handed on cocoa, so they don’t taste like straight chocolate cookies. The combination of brown sugar and Greek yogurt keeps them tender and slightly chewy, while white chocolate chips add a creamy, sweet contrast that complements the red velvet profile.

Red Velvet Cookies Without Food Coloring

If you prefer to avoid artificial food coloring, you can omit it entirely and still enjoy the flavor. The cookies will simply be a natural brownish hue from the cocoa rather than red. A natural alternative is beet powder, which can impart a reddish color; a small amount (a couple teaspoons) is usually enough. I haven’t personally tested beet powder in this exact recipe, but many bakers use it successfully to color red velvet bakes.

What Flavor Is Red Velvet?

Red velvet offers a subtle chocolate flavor enhanced by vanilla notes and a touch of tang in many traditional recipes. Classic red velvet often uses buttermilk and vinegar, which react with cocoa to emphasize a reddish tone. This cookie version skips buttermilk and vinegar for a streamlined approach while still delivering that familiar, mild chocolate-vanilla profile.

Why You’ll Love This Recipe

• Soft, tender cookies thanks to the combination of brown sugar and Greek yogurt.
• Simple ingredients you likely already have, making the recipe great for last-minute baking.
• White chocolate chips complement the red velvet flavor wonderfully — a sweet, creamy contrast to the mild cocoa note.

Ingredient Notes & Substitutions

• Gluten free flour: This recipe is written with gluten free flour in mind, but you can use all-purpose flour interchangeably. If using a different gluten free blend, ensure it contains a binder like xanthan gum for best texture.
• Brown sugar: Light brown sugar works well, though dark brown sugar will add a deeper molasses flavor.
• Cocoa powder: Use unsweetened natural cocoa powder for the best red velvet flavor in this recipe. Dutch-process cocoa will alter the acidity and flavor profile.
• Greek yogurt: Adds moisture and richness while helping bind the dough. A thicker yogurt works best.
• Egg: You can replace the egg with a commercial egg replacer if you need an eggless option; follow the product instructions.
• Food coloring: Gel food coloring is concentrated and requires less volume than liquid colorings. Adjust to the hue you prefer.
• White chocolate chips: These are highly recommended for contrast, but you can use any chips you like.

Step-by-Step Instructions

STEP ONE: In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.

STEP TWO: In a separate bowl, use a mixer to cream the butter with granulated and brown sugar until smooth and slightly fluffy.

STEP THREE: Add the Greek yogurt and the egg (or egg replacer), mixing until incorporated.

STEP FOUR: If using food coloring, add it to the wet ingredients now and mix until the color is evenly distributed. Start with a small amount and increase until you reach your desired hue.

STEP FIVE: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the white chocolate chips by hand.

STEP SIX: The dough will be slightly sticky. Use a medium cookie scoop or a tablespoon to portion dough, rolling into balls and placing them on a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator for at least 30 minutes to reduce spreading during baking. Preheat the oven to 350°F (177°C) and bake for 12–14 minutes. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Expert Tips

• Weigh flour when possible. Using a scale ensures the most consistent results and prevents dense cookies from too much flour.
• Add food coloring sparingly. Gel colors are concentrated; use a toothpick to add tiny amounts and mix well before adding more to reach your preferred shade.
• Chill the dough. The Greek yogurt adds moisture, so chilling prevents excessive spreading and helps achieve a taller, chewier cookie.

Frequently Asked Questions

If you make these cookies, leave a comment or share a photo—it’s always fun to see your versions!

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📖 Recipe

Red Velvet Chocolate Chip Cookies

Extra soft, slightly chewy red velvet cookies studded with white chocolate chips.

Course Dessert, Snack

Cuisine American

Keyword christmas, eggless, gluten free, red velvet, white chocolate, winter

Prep Time 15 mins

Cook Time 12 mins

Chill Time 30 mins

Total Time 57 mins

Servings 14 cookies

Author Taleen Benson

Ingredients

• 1 ¼ cups (185g) gluten free flour*
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (113g) unsalted butter, room temperature
• ½ cup (100g) granulated sugar
• ¼ cup (50g) light brown sugar, packed
• ¼ cup (56g) Greek yogurt
• 1 egg* (or egg replacer)
• red food coloring (optional)
• ½ cup (85g) white chocolate chips

Instructions

• In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
• Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter with both sugars until smooth. Add the yogurt and egg and mix to combine. Add red food coloring until the desired color is achieved, if using.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Gently fold in the white chocolate chips.
• Scoop tablespoonfuls of dough and roll into balls. Arrange on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 350°F (177°C). Bake chilled dough for 12–14 minutes. Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

• If you don’t need this recipe to be gluten free, substitute all-purpose flour cup-for-cup.
• To make the cookies eggless, use an egg replacer according to package instructions (for example, combine 1 tablespoon replacer with 2 tablespoons water if the product recommends that ratio).
• Adjust or omit food coloring as desired; the flavor remains even without the red color.

If you enjoyed this recipe, try other red velvet treats for more inspiration.