Description
Soft and rich red velvet cookies stuffed with a creamy cheesecake center and finished with a white chocolate drizzle. An impressive, gluten-free cookie that feels decadent but is surprisingly easy to make.
Ingredients
Scale
Red Velvet Cookie Ingredients:
- 2 Cups Almond Flour
- ¼ Cup Cocoa Powder
- ¾ Teaspoon Baking Powder
- ½ Teaspoon Cream of Tartar
- ¼ Teaspoon Salt
- â…“ Cup Butter (softened)
- â…“ Cup Cane Sugar or Granulated Sugar
- â…“ Cup Light Brown Sugar
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- 1 ½ Teaspoon Red Food Gel Coloring
Cream Cheese Filling Ingredients:
- 1 Cup 8 oz. Low-Fat Cream Cheese, softened
- â…“ Cup Cane Sugar or Granulated Sugar
- ½ Teaspoon Vanilla
Other Ingredients:
- ½ Cup White Chocolate Chips (optional)
- 1 – 2 Teaspoons Coconut Oil (optional)
Instructions
- Prepare cheesecake filling: In a medium bowl/stand mixer, add the softened cream cheese and beat on high until light and fluffy. Scrape the inside walls of the bowl down and mix again. Add the sugar and vanilla and beat on high for approximately 2 minutes. Use a rubber spatula to make sure the bottom and walls of the bowl are scraped and everything is evenly combined. Line a small sheet pan with parchment paper. Use a small ice cream scoop to scoop and drop balls of the cream cheese filling mixture onto the sheet pan. Place the sheet pan in the freezer for 1 – 2 hours to allow the cream cheese filling to chill and firm up.
- Prepare the cookie dough: In a medium bowl, add the almond flour, cocoa powder, baking powder, salt, cream of tartar and whisk. Set aside. In another bowl, combine the butter, cane sugar, and brown sugar. Add the egg, food coloring, and vanilla and mix until combined. Add the dry ingredients to the wet ingredients and mix until fully combined. Cover and place the cookie dough in the fridge for 1 hour to chill.
- Bake the cookies: Preheat the oven to 350°F and line a large baking sheet pan with parchment paper. Remove the cookie dough and cream cheese from the fridge and freezer. Using an ice cream scoop, scoop the cookie dough into the palm of your hand. Create a well in the center and place the frozen cream cheese filling inside. Wrap the cookie dough around the frozen filling and gently roll it to form a cookie dough ball. Place the stuffed cookie dough balls on the baking sheet. Bake for 12 – 15 minutes. Melt the white chocolate and coconut oil together, drizzle onto the cookies, and let dry before serving.
Notes
- The cream cheese filling should be fully frozen before stuffing to help it keep its smooth, creamy texture after baking.
- Neufchâtel (⅓ less fat) cream cheese works perfectly and gives the filling a light, soft consistency.
- Cookies will appear slightly soft when they come out of the oven — they firm up as they cool.
- Use high-quality gel food coloring for the most vibrant red velvet color.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 10g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg