Red Velvet, Meet Chocolate Velvet

Jump to Recipe

Everyone loves red velvet. And there’s a lot to love – from red velvet cake, to cupcakes to cookies – the choices are almost endless. But what if you have an allergy to red food coloring, like me? I suppose I can watch those around me enjoy a red velvet treat, but then I’d never truly know what the fuss was all about. I want to try too!

Chocolate is the Answer

If you’re allergic to red food coloring, then the question one asks is this – how does one eat a red velvet cookie without red food coloring? I’ve found that the answer is this – chocolate. It’s usually found in the recipe already, so it’s almost a no-brainer. And who doesn’t love chocolate anyway?

While I’ve played around with other food coloring options, I’m still adding a coloring that probably has some red dye in it. I decided since there is already cocoa powder in a red velvet recipe, why not just omit the coloring all together and see what happens. My taste-testers and I were happy with the results, and I was able to enjoy a “velvet” cookie and see what the fuss was all about!

What’s the Big Deal with Red Velvet Anyway?

While it seems like red velvet is really chocolate with red coloring, there’s more to it. Clearly, the eye-catching red color is attractive, but what gives it the velvety taste? What makes this different than say, a chocolate cookie? Besides the red color, it’s the way the vinegar reacts with the cocoa powder to create a unique flavor.  

Using cocoa powder that is not Dutch-processed will actually yield a slightly red color on its own due to the acidic reaction it has with the vinegar. And for added flavor, I actually use apple cider vinegar versus white vinegar, but either will work for the recipe.

Red Velvet all the Way!

If you’re a firm believer of the “red velvet all the way” concept and won’t accept a substitute, I get it. I totally understand the “if it ain’t broke, don’t fix it” mentality. You’re not alone in your feelings, either. My kids prefer the bright red color of the traditional red velvet cookie and prefer this over my chocolate velvet cookie. So don’t fret – the recipe I’ve posted here is for red velvet cookies, with notations on what to exclude to make it a chocolate velvet cookie.

If you make this as a chocolate cookie, I bet you won’t miss the red coloring. Regardless of which set you make (or make both and see which appeals to you more), both types of cookies look so pretty with the “pop” of white chocolate chips studded on the tops. Give these a try and let me know what you think!