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I love to bake, but I don’t really have much of a sweet tooth. Rather, I like a few perfect bites of dessert and I’m good.
The problem with that is, I also don’t want to be wasteful. And it feels incredibly wasteful to take a couple of bites from a cupcake and toss it out. Especially when they are delicious and fancy red velvet cupcakes for instance.
And that’s why I set out to create a cookie that has all the great taste of a red velvet cupcake wrapped up in a two-bite cookie package.
My Low FODMAP Red Velvet Secret
In red velvet cake, it’s the reaction between the cocoa powder, vinegar, and buttermilk that imparts that characteristic red velvet taste. And while I’ve heard that you can buy lactose-free buttermilk, I haven’t seen it for sale in San Francisco or Sacramento.
So the way I bring the red velvet taste into play is by adding Green Valley Organics lactose-free cream cheese to the cookie dough. This gives the cookies that special red velvet tang while also calling to mind the ubiquitous cream cheese frosting that usually adorns red velvet treats.
But I wasn’t sure that would be quite enough, so I went a little extra—and dipped each of my cookies into a mixture of Guittard white chocolate and red velvet extract. This water-based gluten-free extract imparts the characteristic red velvet hue while turning the white chocolate into the ultimate candy-shell topping.
All the red velvet taste I had been craving, and in a cute little bite-sized package!
Pin It for Later
Pin the Low FODMAP Red Velvet Cookie Bites recipe for later, and let me know how they turn out! Tag me on Pinterest or Instagram at @ErikaGlutenFree or use the hashtag #ErikasGlutenFreeKitchen so I can see how they turn out for you.
Low FODMAP Gluten-Free Red Velvet Cookie Bites
- 1 cup sugar
- 1 lb unsalted butter at room temperature, cut into 1 TBSP slices
- 8 oz Green Valley lactose-free cream cheese
- 2 TSP vanilla extract
- 1 cup Guittard Cocoa Rouge (see link in post for where to buy)
- 4 cups King Arthur Flour Cup-for-Cup, Gluten-Free Flour
- 1 1/2 TSP Sea Salt
- 2 cups Guittard white chocolate baking discs (see link in post for where to buy)
- 2 TSP Red velvet extract (see link in post for brand I used and where to buy)
- 3 TBSP Organic Valley lactose-free milk
- In mixer bowl, combine butter, sugar, cream cheese, and vanilla extract. Beat on medium speed until fluffy.
- Add cocoa powder to mixing bowl and beat on low until thoroughly combined.
- Add salt and flour to the mixing bowl. Beat on low until flour is well combined and dough pulls together into a ball.
- Place dough in a Ziploc bag or other airtight container. Chill in the refrigerator for 1-2 hours until dough can be easily formed into balls.
- Pre-heat oven to 325 degrees. Line a half-sheet baking sheet with parchment paper.
- Form 1 TBSP of dough into a round ball with your hands. Place on the baking sheet, leaving 2 inches between each ball of dough.
- Bake for 20-25 minutes, until cookies have hardened and dough cracks on top. Cool on wire racks.
- In a double boiler, melt the white chocolate discs, stirring occasionally. When all chocolate has melted, add the red velvet extract and stir to combine. Remove from heat, and stir in lactose-free milk until the mixture has the consistency of a thick glaze.
- Dip each cookie into the melted chocolate. swirl, then place on a wire rack to cool. Once the chocolate has hardened, store the cookies in an airtight container.