Sourdough Red Velvet Cookies
by sourdoughjesha on September 23, 2023
Gorgeous sourdough red velvet cookies made with simple ingredients and perfectly sweet with hints of vanilla and rich cocoa flavor. These easy red velvet cookies are soft on the inside, super chewy with rich white chocolate chips in every bite. They’re everything you love about red velvet cake in cookie form!
Sourdough Red Velvet Cookies Recipe
These red velvet sourdough cookies are soft and chewy and packed with delicious flavors like vanilla, cocoa, and white chocolate. They’re easy to make and will satisfy those red velvet cravings! Plus, the secret to the perfect rich red color (without anything artificial) is this natural food coloring.
Why You’ll Love These Red Velvet Cookies
- These red velvet cookies are perfectly soft and chewy with gooey centers.
- This recipe calls for active sourdough starter and a natural fermentation so they’re gut healthy!
- These red velvet sourdough cookies are for your red velvet cake cravings!
- Every bite is packed with rich, warm flavors like cocoa, white chocolate, and vanilla.
- Made with 8 simple, clean ingredients and perfectly sweetened with coconut sugar
Health Benefits of Sourdough Cookies
But first, what is sourdough?
Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.
Why are sourdough cookies gut healthy?
Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough cookies a delicious and gut healthy treat!
5 Health Benefits of Sourdough Cookies
- Bioavailable vitamins and minerals
- Naturally low gluten
- Gut Healthy
- Anti-inflammatory
- Easy to Digest
Nutrition of Red Velvet Sourdough Cookies
These homemade sourdough red velvet cookies taste like red velvet cake but in cookie form! They’re deliciously soft and chewy, gorgeously red, and speckled with melty white chocolate chips. All you need is 8 simple ingredients to make these gut-healthy sourdough cookies. Here is the nutrition label for one red velvet sourdough cookie.
| Servings Per Recipe | 12 |
|---|---|
| Amount per serving | 1 cookie |
| Nutrient | Amount |
| Calories | 99 |
| Total Fat | 3.7g |
| Saturated Fat | 2.9g |
| Trans Fat | 0g |
| Cholesterol | 18mg |
| Sodium | 465mg |
| Total Carbohydrates | 15.3g |
| Dietary Fiber | .3g |
| Total Sugars | 7.7g |
| Protein | 1.3g |
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More Favorite Sourdough Cookie Recipes
If you love this recipe, try one of these next:
Macadamia White Chocolate Sourdough Cookies
Chocolate Chunk Sourdough Cookies
Peanut Butter Sourdough Cookies
Snickerdoodle Sourdough Cookies
Sourdough Red Velvet Cookies
Ingredients
- 80 g Organic All Purpose Flour* I used Organic King Arthur All Purpose Flour
- 100 g Cane Sugar Coconut sugar works perfect too but cane sugar helps achieve a bright red color
- 12 g Cocoa Powder
- 40 g Melted Organic Refined Coconut Oil
- 1 Egg Yolk
- 22 g Sourdough Starter Active Starter
- 2 g Sea Salt
- ½ – 1 TSP Natural Food Coloring
- 1/8 + 1/16 TSP Baking Soda
- ½ TSP Vanilla Extract
- 70 g Organic White Chocolate Chips
Instructions
- First, melt the coconut oil until it becomes liquid (warm but not hot). Add cane sugar, vanilla, egg yolk, sourdough starter, salt, and coconut oil to the medium bowl.
- Using a spoon, mix ingredients together until just combined. DO NOT SKIP THIS STEP. Mixing wet ingredients prior to adding flour and baking soda will help achieve the perfect cookie texture.
- Now add flour, cocoa powder, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Do not over-mix. Now, fold in white chocolate chips.
- Place the dough covered in a small tupperware or wrapped in plastic wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment the covered dough at room temperature for 6-8 hours. You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350°F (177°C).
- Divide and roll the cookie dough into 10-12 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 20-30g.
- Bake for 6-8 minutes or until lightly browned on the sides.
- Remove from the oven and let cookies fully cool on the baking sheet. Enjoy!
- Store sourdough cookies in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350°F (177°C) oven for 5 minutes. You can also store cookie dough in an airtight container and refrigerate for 2-4 days or in freezer for up to 3 months.
I just made these without food coloring! I substituted food coloring with 1/2 tsp of milk. I was scared they may not turn out as good because I accidentally mixed my starter with flour before I realized I was supposed to mix them separately. Once I realized it, I kept the wet ingredients separate like you said then mixed the wet and dry ingredients together when making the dough. I also used 8g of cocoa powder and added 4g more in flour to balance out dry ingredients because my husband doesn’t like things too chocolatey (not sure if it made much of a difference though). My husband loved them and he is pretty picky! Thank you for this recipe! Your recipes are truly unique (I love the healthier ingredients you use and long fermentation process). I’m excited to try more!
Hiya, I’m really glad I have found this information. Today bloggers publish just about gossips and net and this is actually frustrating. A good website with exciting content, that’s what I need. Thanks for keeping this web site, I will be visiting it. Do you do newsletters? Can not find it.
I didn’t know they were supposed to be so small and cute
I do not even understand how I ended up here, but I assumed this publish used to be great
I made these cookies for the first time and they were a HIT!! Everyone loved them and they were gone within hours. I did not have coconut oil so I used unsalted butter. I will be baking these again soon 😋
Made these last night along with the chocolate chip sourdough cookies. Came out so chewy and delicious. Will definitely be craving these every Sunday night just like Jesha 😅
Is there something I could substitute the egg yolk for, I’m allergic to eggs.
Hi Rimante! Please sub with a “flax egg” 1TBSP flaxseed meal and 2TBSP water.
Hi, I don’t know why, but these didn’t work for me! The dough seemed kind of crumbly and they didn’t spread AT ALL! Plus, even when I tried to bake them anyway, they never really baked through, even after 10 minutes. I did overmix the dough because I had issues with my natural food dye – could this be a factor? The other thing I’m wondering is if I should cut down the flour (for some reason, on your sugar cookie recipe, they only work for me if I cut the flour down like 20 g worth. I don’t know if it’s from the specific ingredients I’m using or something, I’m following the directions exactly!) I did not have the dough in the fridge at all, so it can’t be that. I would love to try these again, so if you have any ideas, let me know!!