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.

Gluten-free red velvet cookies with cream cheese frosting on parchment paper.

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.

YouTube video

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.
Labeled ingredients for making gluten-free red velvet cookies with cream cheese frosting.

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.

A gluten-free red velvet cookie with cream cheese frosting with a bite taken out of it.

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.

Adding all the dry cookie dough ingredients to the mixing bowl.
The blended red velvet cookie dough and a mixing bowl.

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.

Gently shaping the cookie dough balls into round cookie shapes.

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.

Adding all the ingredients for the cream cheese frosting to mixing bowl.
Mixing the cream cheese frosting with a hand mixer.

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.

At room temperature: Store unfrosted cookies in an airtight container for up to 3 days.

Refrigerate: Keep frosted cookies in the fridge for up to 5 days; bring to room temperature before serving.

Freeze dough: Roll into balls, freeze on a cookie sheet, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the bake time.

Freeze frosted cookies: Store in layers with parchment paper between them in an airtight container for up to 1 month.

Can I make these red velvet cookies without beetroot powder?
Yes! You can use gel food coloring or red food dye instead, but beetroot powder adds a natural color that’s free from artificial dyes.

Can I use all-purpose flour instead of almond flour?
Yes, use 1-3/4 cups of all-purpose flour instead of the almond and tapioca flour. But you may need to adjust the liquid slightly to get soft cookie dough that is barely sticky.

How do I keep the cookies from spreading too much?
Chill the dough for at least 15–20 minutes before baking, if your kitchen is warm.

Can I freeze the cookie dough?
Absolutely! Roll the dough into balls, freeze, and bake straight from the freezer when ready.

What’s the best way to frost the cookies?
Use a piping bag for a polished look, or spread the frosting with a butter knife for a rustic touch.

A natural red food color comparison with three red velvet mug cakes.

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 with cream cheese frosting on parchment paper.

Gluten-Free Red Velvet Cookies Cream Cheese Frosting

Gluten-Free diet-friendly recipe
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.
5 from 5 votes
Servings 28
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients
  

Cream Cheese Frosting:

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.

Video

YouTube video

Notes

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.

Nutrition

Calories: 152kcalCarbohydrates: 16gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 115mgPotassium: 13mgFiber: 1gSugar: 12gVitamin A: 189IUVitamin C: 0.1mgCalcium: 32mgIron: 0.4mg
Keyword beet root powder, cream cheese frosting, gluten-free cookies, natural red food coloring, red beet powder, red velvet cake, Valentine’s Day
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

5 Comments

  1. 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!!

  2. 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!

5 from 5 votes

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