Nutella Stuffed Red Velvet Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1½ cups almond flour
02 -
¼ cup unsweetened cocoa powder
03 -
1 tsp baking powder
04 -
¼ tsp salt
→ Wet Ingredients
05 -
1 egg
06 -
1 tsp vanilla extract
07 -
¼ cup almond butter (drippy consistency)
08 -
½ cup coconut sugar
09 -
1 Tbsp red food coloring
→ Mix-Ins and Filling
10 -
¾ cup semi-sweet or milk chocolate chips
11 -
¾ cup Nutella or chocolate hazelnut spread
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Line a separate tray with parchment paper and scoop out 1-teaspoon portions of Nutella onto it. Freeze the tray for 10-20 minutes while preparing the cookie dough.
02 -
In a medium bowl, mix together almond flour, cocoa powder, baking powder, and salt. Set aside.
03 -
In a larger bowl, whisk the egg. Add vanilla extract, almond butter, and coconut sugar, mixing with a large spoon. Stir in red food coloring until evenly distributed.
04 -
Add the dry ingredients to the wet ingredients and mix until a sticky dough forms. Stir in the chocolate chips.
05 -
Take 1 heaping tablespoon of dough and form it around a frozen Nutella drop to create a ball. Place the ball on the prepared baking sheet and flatten slightly. Repeat with the remaining dough. Note: These cookies won't spread much during baking, so shape them as desired before baking.
06 -
Bake the cookies for 10-11 minutes. They may appear slightly underdone when removed from the oven but will firm up as they cool. Let the cookies rest on the baking sheet for at least 3 minutes before transferring to a rack to cool.
07 -
Serve immediately for ultimate gooiness. Enjoy!
# Notes:
01 -
For best results, use a drippy almond butter to ensure the dough comes together properly.
02 -
The cookies will firm up as they cool, so avoid overbaking them.