Desserts
Red Velvet Cookie
Recipe by Greens of the Stone Age
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Crisp on the outside and ooey-gooey-chewy in the centre, this Giant Gluten-Free Red Velvet Cookie is the perfect dessert for sharing. Delicious served warm with a big scoop of vanilla ice cream.
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- 125g butter, softened
- 100g raw cane sugar
- 100g coconut sugar
- 1 large egg
- 1 tsp vanilla extract
- 1-2 tsp high quality gel red food colouring
- 1/2 tsp apple cider vinegar
- 250g gluten-free self-raising flour
- 50g ground almonds
- 2 tbsp unsweetened cocoa or cacao powder
- 1/2 tsp bicarbonate of soda
- Pinch sea salt
- 150g white chocolate chunks/chips
Utensils
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Step 1
In a large bowl or stand mixer, beat together butter and sugars until light and fluffy. Add the egg, vanilla, food colouring, and vinegar.
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Step 2
In a medium bowl whisk together flour, cocoa powder, bicarbonate of soda, and salt. Add the dry ingredients to the wet ingredients and mix until fully combined. Stir in 125g of the white chocolate chips and set the rest aside for later.
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Step 3
Wrap the cookie dough in clingfilm and chill in the freezer for 30 minutes to 1 hour until firm.
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Step 4
Preheat oven to 180°C then grease the Impossible Pan and set to one side.
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Step 5
Remove the dough from the freezer and unwrap. Using your fingers press the dough into an even layer in the greased pan.
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Step 6
Place the pan into the oven and bake for 22-25 minutes until set. There should be a few cracks on the surface.
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Step 7
Remove from the oven and leave to cool for 5 to 10 minutes, then gently press the remaining chocolate chips into the surface of the cookie. Slice into 8 to 16 wedges and serve warm with ice cream if desired.
Notes:
If white chocolate is too sweet for your tastes, sub with milk or dark chocolate chips.
The cookies can be stored in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 weeks. If freezing thaw out in the refrigerator overnight before serving.
