Red Velvet White Chocolate Chip Cookies

Gluten Free
Low Fod Map
Red Velvet White Chocolate Chip Cookies
25 min.
20
153kcal

Suggestions


Indulge your sweet tooth with these delightful Red Velvet White Chocolate Chip Cookies, a perfect treat for any occasion! With their vibrant red hue and rich flavor, these cookies are not only visually stunning but also incredibly delicious. Imagine biting into a soft, chewy cookie that melts in your mouth, with the sweetness of white chocolate chips complementing the subtle cocoa undertones. What’s more, this recipe is gluten-free and low FODMAP, making it a fantastic option for those with dietary restrictions.

Ready in just 25 minutes, these cookies are perfect for a quick dessert fix or a delightful addition to your next gathering. Whether you’re hosting a party or simply craving something sweet, these cookies will impress your guests and satisfy your cravings. The combination of salted butter and brown sugar creates a rich, caramel-like flavor, while the red food coloring adds a festive touch that’s sure to brighten up any dessert table.

So, gather your ingredients and get ready to whip up a batch of these scrumptious Red Velvet White Chocolate Chip Cookies. They’re not just cookies; they’re a celebration of flavor and color that everyone will love. Enjoy the process of baking and the joy of sharing these delightful treats with friends and family!

Ingredients

  • 0.5 cup butter salted softened
  • cup brown sugar light packed
  • teaspoons vanilla 
  •  eggs 
  • teaspoons purple gel food coloring red
  • 0.3 cup cocoa powder unsweetened
  • cup peppermint candies white (add)
  • 1.8 cups frangelico 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F. Line 2 cookie sheets with silicone baking mats or cooking parchment paper.
  2. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla, egg and food color.
  3. Add Bisquick mix and baking cocoa; beat on low speed until combined. Stir in chips.
  4. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
  5. Bake 8 to 10 minutes, but no longer than 10 minutes (mine were perfect at 8 minutes). The cookies will look underdone, but this is what you want. Cool on cookie sheets 5 minutes.
  6. Remove from cookie sheets to cooling racks.

Nutrition Facts

Calories153kcal
Protein2.84%
Fat50.92%
Carbs46.24%

Properties

Glycemic Index
2.5
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
1.1030434784682%

Flavonoids

Catechin
0.7mg
Epicatechin
2.11mg
Quercetin
0.11mg

Nutrients percent of daily need

Calories:153.47kcal
7.67%
Fat:9.05g
13.92%
Saturated Fat:6.58g
41.11%
Carbohydrates:18.49g
6.16%
Net Carbohydrates:18.1g
6.58%
Sugar:17.47g
19.41%
Cholesterol:20.39mg
6.8%
Sodium:50.29mg
2.19%
Alcohol:0.14g
100%
Alcohol %:0.53%
100%
Protein:1.13g
2.27%
Calcium:30.89mg
3.09%
Vitamin A:153.7IU
3.07%
Manganese:0.05mg
2.49%
Copper:0.05mg
2.39%
Magnesium:6.78mg
1.69%
Fiber:0.4g
1.59%
Iron:0.27mg
1.49%
Selenium:1.02µg
1.45%
Phosphorus:14.07mg
1.41%
Vitamin E:0.16mg
1.04%
Potassium:35.96mg
1.03%