Gluten-Free Red Velvet Cookies with Cream Cheese Frosting
Soft, chewy Gluten-Free Red Velvet Cookies with Cream Cheese Frosting are naturally colored with beetroot powder—no red dyes! Made with almond flour, tapioca flour, cocoa powder, and topped with smooth frosting, these cookies deliver bakery-quality results with simple ingredients for festive occasions or everyday treats.

These Gluten-Free Red Velvet Cookies with Cream Cheese Frosting are soft, chewy, and naturally beautiful thanks to beetroot powder—no artificial red dyes here! With almond flour and tapioca flour creating the perfect texture and cocoa powder adding a hint of classic flavor, these cookies deliver everything you love about red velvet in an easy, festive recipe.
I’ve made these cookies countless times, perfecting the balance of simple ingredients and techniques to save you time while delivering bakery-quality results. Whether you’re baking for a special occasion or just treating yourself, these cookies—topped with a smooth cream cheese frosting—are sure to satisfy your sweet tooth. And all your guests can enjoy them regardless of any gluten allergies.
Why is Beet Root Powder a Healthier Alternative to Red Dye 3 and Red 40?
Beet root powder is made from real, dried beets, which are naturally rich in antioxidants and free from synthetic chemicals. Unlike Red Dye 3 and Red 40, which are artificial colorants linked to potential health concerns, beetroot powder offers a natural way to achieve a vibrant red color without compromising on safety or quality. It’s an excellent choice for those looking to avoid artificial additives in their baking.
Why You’ll Love Gluten-Free Red Velvet Cookies
- Naturally colored: Made with beetroot powder for a deep red color without artificial dyes.
- Soft and chewy texture: The combination of almond and tapioca flour ensures the perfect bite every time.
- Classic red velvet flavor: A touch of cocoa powder and vanilla extract brings this timeless dessert to life.
- Easy recipe: Step-by-step instructions make this ideal for first-time bakers or seasoned pros.

Ingredients & Substitutions
Here is everything you need to make the best microwave red velvet cake:
Butter: Adds richness and flavor. Substitute with vegan baking sticks or coconut oil if needed.
Cane Sugar: Provides sweetness and helps create chewy cookies. Use white sugar, light brown sugar, or caster sugar as alternatives.
Vanilla Extract: Enhances the classic red velvet flavor. Swap with almond extract for a nutty twist.
Apple Cider Vinegar: Reacts with baking powder for lift and adds a slight tang. Use white vinegar or lemon juice as substitutes.
Egg: Binds the dough and adds structure. Replace with a flax egg or chia egg for a vegan option.
Almond Flour: Makes these cookies gluten-free and tender. Substitute with a gluten-free flour blend like Bob’s Red Mill or oat flour, but adjust liquids as needed.
Tapioca Flour: Helps with texture and binding. Swap with potato starch, gluten-free flour blend, all-purpose flour, or arrowroot powder.
Beet Root Powder: Provides natural color. Use gel food coloring or red food dye if you prefer.
Cocoa Powder: Adds depth of flavor. Unsweetened cocoa powder or Dutch-processed cocoa both work.
Baking Powder: Essential for leavening. Ensure it’s fresh for the best results.
Salt: Balances sweetness and enhances flavor. Use sea salt or kosher salt if preferred.
Cream Cheese: The base for the frosting. Replace with vegan cream cheese if needed.
Powdered Cane Sugar: Sweetens the frosting. Substitute powdered sugar or low-carb sweeteners.
Lemon Juice: Adds brightness to the frosting. Use citric acid or apple cider vinegar as alternatives.

How to Make My Almond Flour Red Velvet Frosted Cookie Recipe
Here are easy, detailed, step-by-step instructions for making my easy gluten-free red velvet cookies. The instructions are also repeated in the recipe card at the bottom of this blog post.
Step 1: Make the Cookie Dough
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
In a large mixing bowl, cream together 1/2 cup butter and 3/4 cup cane sugar using a stand mixer with a paddle attachment on medium speed until light and fluffy. Add 2 teaspoons vanilla extract, 2 teaspoons apple cider vinegar, and 1 egg (or flax egg). Beat on low speed until combined.
Add the dry ingredients, including 2 cups almond flour, 1/2 cup tapioca flour, 3 tablespoons beetroot powder, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Chill the dough for 15–20 minutes if sticky.


Step 2: Shape the Cookies
Scoop the dough into small balls and place them on the prepared baking sheet, spacing them 2 inches apart. Wet your finger tips and gently round and flatten each ball slightly.

Step 3: Bake the Cookies
Bake the cookies for 12–14 minutes, or until the edges are set and the centers look slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 4: Frost the Cookies
To make the frosting, beat 4 ounces cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1/8 teaspoon salt with an electric mixer until smooth. Gradually add 1-1/2 cups powdered cane sugar and beat on high speed until creamy. Spread or pipe the frosting onto the cooled cookies, and optionally sprinkle with cookie crumbs, white chocolate chips or sprinkles for a decorative touch.


Expert Recipe Tips
Use room temperature butter: It ensures even mixing and prevents over-spreading.
Chill the dough: This helps maintain the shape and gives you chewy cookies.
Don’t overbake: The cookies should look slightly underdone in the center; they’ll set as they cool.
Use parchment paper: Prevents sticking and ensures even baking.
Pack almond flour gently: Avoid packing it too tightly when measuring to maintain the right consistency.
Delicious Serving Suggestions
- Valentine’s Day: Pair these cookies with roses and a cup of coffee for the perfect romantic treat.
- Holiday cookie platters: Add these to your festive Christmas or holiday dessert spread.
- Special celebrations: Perfect for birthdays, anniversaries, or any special occasion.
- Dessert table centerpiece: Decorate with white chocolate chips or sprinkles to make them pop.
- Gifting: Pack them in an airtight container with a festive ribbon for thoughtful homemade gifts.

Natural Red Food Coloring for Baking
The Best Alternatives to Artificial Dyes
Looking for a way to get that classic red velvet color without artificial dyes red dye 3 and red 40? I tested beet powder, pomegranate juice, and hibiscus to find the best natural options—so you can bake beautifully and feel good about it! See my Natural Red Food Coloring Baking Comparison results
The Best Red Food Coloring Alternatives
Skip artificial red dyes 3 and 40 and try these four natural red food coloring alternatives from Amazon. These plant-based options are perfect for vibrant, clean baking!
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Do you love red velvet? Check out more of my easy and gluten-free red velvet recipes:

Gluten-Free Red Velvet Cookies Cream Cheese Frosting

Ingredients
- 1/2 cup butter
- 3/4 cup cane sugar
- 2 teaspoons vanilla extract
- 2 teaspoons apple cider vinegar
- 1 egg
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons beet root powder
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons butter
- 1-1/2 cups powdered cane sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together 1/2 cup butter and 3/4 cup cane sugar using a stand mixer with a paddle attachment on medium speed until light and fluffy. Add 2 teaspoons vanilla extract, 2 teaspoons apple cider vinegar, and 1 egg (or flax egg). Beat on low speed until combined.
- Add the dry ingredients, including 2 cups almond flour, 1/2 cup tapioca flour, 3 tablespoons beetroot powder, 1 tablespoon cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Chill the dough for 15–20 minutes if sticky.
- Scoop the dough into small balls and place them on the prepared baking sheet, spacing them 2 inches apart. Wet your finger tips and gently round and flatten each ball slightly.
- Bake the cookies for 12–14 minutes, or until the edges are set and the centers look slightly underdone. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat 4 ounces cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla extract, 1 teaspoon lemon juice, and 1/8 teaspoon salt with an electric mixer until smooth. Gradually add 1-1/2 cups powdered cane sugar and beat on high speed until creamy. Spread or pipe the frosting onto the cooled cookies, and optionally sprinkle with cookie crumbs, white chocolate chips or sprinkles for a decorative touch.
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perfect for valentine’s day!
Thank you, this was perfect for my mixed-gluten family gathering, no one felt left out
These were really easy to make! I was afraid I might taste the beet powder but I couldn’t even tell. The frosting on top is delish!!
OMG!!! These are the best tasting gluten free red velvet cookies I’ve ever made. Nicole, you are an angel!!
These are my favorite cookies on my entire blog!! The sweet and tangy frosting is sooo good and the cookies are soft and chewy. I hope you enjoy making these!