Nutella Stuffed Red Velvet Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
11⁄2 cups almond flour
02 -
1⁄4 cup unsweetened cocoa powder
03 -
1 teaspoon baking powder
04 -
1⁄4 teaspoon salt
→ Wet Ingredients
05 -
1 egg
06 -
1 teaspoon vanilla
07 -
1⁄4 cup almond butter (drippy consistency)
08 -
1⁄2 cup coconut sugar
09 -
1 tablespoon red food coloring
→ Add-ins
10 -
3⁄4 cup chocolate chips (semi-sweet or milk chocolate)
11 -
3⁄4 cup Nutella (or chocolate hazelnut spread)
# Instructions:
01 -
Preheat oven to 350°F. Line one baking sheet for cookies and a separate tray for Nutella with parchment paper.
02 -
Scoop 1 teaspoon portions of Nutella onto the prepared tray and freeze for 10-20 minutes while preparing the cookie dough.
03 -
In a bowl, combine almond flour, cocoa powder, baking powder, and salt. Set aside.
04 -
In a larger bowl, whisk the egg, then add vanilla, almond butter, coconut sugar, and red food coloring. Mix well.
05 -
Add dry ingredients to wet ingredients and mix until a sticky dough forms. Stir in chocolate chips.
06 -
Take a heaping tablespoon of dough and wrap it around a frozen Nutella portion. Shape into a ball, place on prepared baking sheet, and slightly flatten. Repeat with remaining dough.
07 -
Bake for 10-11 minutes. Let rest on baking sheet for 3 minutes before transferring to cooling rack.
# Notes:
01 -
Cookies won't spread much during baking
02 -
Cookies may look slightly underdone when removed from oven but will firm up while cooling
03 -
Best served warm for maximum gooey center