Nutella Filled Red Velvet Cookies

This red velvet cookie recipe transforms an ordinary chocolate chip cookie into something extraordinary with its vibrant color and molten Nutella center. I've been making these for weekend treats, and they're the perfect balance of indulgence and health-conscious baking.

I first made these for a friend with celiac disease who missed indulgent desserts. Now they've become my go to crowd pleaser for parties, with guests always requesting the recipe after the first bite.

Ingredients

• Almond flour: Creates the perfect texture and keeps these gluten free. Choose fine blanched variety for best results.
• Unsweetened cocoa powder: Provides that classic red velvet chocolate flavor. Dutch processed gives the richest taste.
• Almond butter: Helps bind the cookies and adds moisture. Look for natural drippy almond butter without added oils or sugar.
• Coconut sugar: Offers a caramel like sweetness and lower glycemic impact than regular sugar.
• Red food coloring: Gives the classic vibrant color. Use gel coloring for the most intense hue with minimal liquid.
• Chocolate chips: Add texture contrast and extra chocolate goodness. Semi sweet or milk chocolate both work beautifully.
• Nutella: Creates the molten center that makes these cookies special. Room temperature spreads best before freezing.

Step-by-Step Instructions

Prepare the Nutella centers:

Scoop teaspoon sized dollops of Nutella onto parchment paper and freeze for 10 to 20 minutes until firm enough to handle. This prevents the Nutella from completely melting into the cookie during baking and creates that perfect molten center effect when bitten into.

Combine dry ingredients:

Whisk together almond flour, cocoa powder, baking powder and salt in a bowl. This even distribution ensures consistent flavor and leavening throughout each cookie. The cocoa powder should be sifted if lumpy to prevent dry pockets in the final cookie.

Mix wet ingredients:

In a separate larger bowl, whisk the egg until slightly frothy, then add vanilla, almond butter and coconut sugar. Stir until completely combined into a smooth mixture. The texture should be glossy and uniform before adding the food coloring. Incorporate the red food coloring thoroughly for that signature vibrant red velvet appearance.

Form the dough:

Add the dry ingredient mixture to the wet ingredients and stir until a sticky dough forms. Fold in chocolate chips gently to maintain even distribution. The dough will be slightly stickier than traditional cookie dough because of the almond flour base.

Create stuffed cookies:

Take a heaping tablespoon of dough and flatten slightly in your palm. Place a frozen Nutella ball in the center and carefully wrap the dough around it completely, sealing well. Place on the baking sheet and gently flatten the top slightly. These cookies maintain their shape during baking so form them into your desired thickness.

Bake to perfection:

Bake in preheated oven for precisely 10 to 11 minutes. The cookies will look slightly underdone but will continue firming up as they cool. Allow them to rest on the hot baking sheet for at least 3 minutes before transferring to a cooling rack. This rest time is crucial for setting the structure while maintaining the gooey center.

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The red velvet flavor in these cookies takes me back to my childhood when my grandmother would make red velvet cake for special occasions. The combination with Nutella was my own twist inspired by my love of chocolate hazelnut spread. My daughter now helps make these with me, creating our own sweet tradition.

Storage Solutions

These cookies maintain their delicious texture for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate them for up to a week, though the center will become less gooey. To restore that fresh baked texture, microwave a refrigerated cookie for 10 seconds before enjoying. You can also freeze the unbaked cookie dough balls with the Nutella center for up to 3 months then bake from frozen, adding an extra minute to the baking time.

Ingredient Swaps

If you need a nut free version, substitute the almond flour with oat flour and replace almond butter with sunflower seed butter. The texture will be slightly different but still delicious. For a natural coloring alternative, use 2 tablespoons of beet powder instead of red food coloring. The color will be more subtle but adds a natural sweetness. Chocolate hazelnut spreads vary in consistency and sweetness, so feel free to experiment with different brands or even a dark chocolate spread for a less sweet version.

Serving Suggestions

These cookies reach peak deliciousness when served warm, about 5 minutes after removing from the oven, when the centers are perfectly molten. For an elevated dessert experience, serve with a scoop of vanilla ice cream on the side, allowing the cold ice cream to contrast with the warm cookie. During holiday gatherings, arrange them on a platter with fresh berries for a festive red and green presentation. They also pair wonderfully with coffee or a glass of cold milk for dipping.

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Frequently Asked Questions

→ Can I use a different nut spread instead of Nutella?

Yes, you can substitute Nutella with other chocolate hazelnut spreads or your favorite nut butter for a unique flavor.

→ How do I prevent the Nutella from leaking out during baking?

Freezing the Nutella before wrapping it in dough helps it remain contained during baking, resulting in a perfect center.

→ What type of chocolate chips work best in this recipe?

Both semi-sweet and milk chocolate chips work wonderfully, depending on your desired level of sweetness.

→ Can I make these cookies ahead of time?

Yes, you can prepare the dough and freeze the stuffed balls. Bake them directly from the freezer when ready to enjoy.

→ What can I use instead of almond flour?

If you prefer, you can try using other gluten-free flours like oat flour, but the texture may vary slightly.