Step 1

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with non-stick cooking spray.

Step 2

In a large mixing bowl, beat vegan butter, coconut oil, and cane sugar with an electric hand mixer until smooth and fluffy (about 2-3 minutes).

Step 3

Add the egg and vanilla extract to the bowl. Beat on medium speed until creamy and well-combined.

Step 4

Add the gluten-free flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until just incorporated.

Step 5

Add natural red food coloring to the cookie dough, a small amount at a time. Stir and add more natural food coloring until the desired pink color is reached.

Step 6

Use a small 1" cookie scoop to form the dough into balls. Roll them in cane sugar before placing them on the baking sheet 1-2" apart. Gently press on the tops of the cookie dough balls to flatten them slightly to encourage spreading while baking.

Step 7

Bake the cookies for 10-11 minutes. They should spread and have crackly tops. They may appear underbaked, but this is what makes them chewy. Let them set up on the pan for 5-10 minutes. Then transfer to a cooling rack.