Description
Deliciously soft and rich almond flour red velvet cookies filled with a creamy, tangy cream cheese center and optionally drizzled with white chocolate. These gluten-free treats offer a decadent dessert experience that's easy to prepare and perfect for special occasions.
Ingredients
Scale
Cookie Dough
- 2 cups almond flour
- ¼ cup cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- ⅓ cup butter, softened
- ⅓ cup cane sugar or granulated sugar
- ⅓ cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ teaspoon red food gel coloring (equivalent to ½ tablespoon)
Cream Cheese Filling
- 1 cup (8 oz) low-fat cream cheese, softened (preferably ⅓ less fat neufchatel cream cheese)
- ⅓ cup cane sugar or granulated sugar
- ½ teaspoon vanilla extract
Optional Toppings
- ½ cup white chocolate chips
- 1 - 2 teaspoons coconut oil
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper for easy cookie release and cleanup.
- Prepare the Cookie Dough: In a medium bowl, whisk together almond flour, cocoa powder, baking powder, cream of tartar, and salt until well combined. In a separate large bowl, cream the softened butter with cane sugar and light brown sugar until light and fluffy. Beat in the egg, vanilla extract, and red food gel until the mixture is smooth and evenly colored. Gradually add the dry ingredients to the wet ingredients and mix until a uniform dough forms.
- Make the Cream Cheese Filling: In a clean bowl, beat softened cream cheese with cane sugar and vanilla extract until creamy and smooth. Ensure the filling is well combined for easy portioning.
- Shape the Cookies: Take about one tablespoon of cookie dough and flatten it slightly in your hand. Add approximately one teaspoon of cream cheese filling in the center, then top with another tablespoon of dough and seal the edges carefully to enclose the filling. Roll gently into a ball and place on the prepared baking sheet. Repeat until all dough and filling are used, spacing the cookies about 2 inches apart.
- Bake: Bake the cookies in the preheated oven for 15 minutes or until the edges are set and the tops are slightly firm. They will be soft but should hold their shape.
- Optional White Chocolate Drizzle: If using, melt the white chocolate chips with 1 to 2 teaspoons of coconut oil in a microwave-safe bowl in 15-second intervals, stirring until smooth. Drizzle the melted white chocolate over the cooled cookies with a spoon or piping bag for an elegant finish.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy once cooled for the best texture and flavor.
Notes
- Use red food gel coloring for vibrant color without added liquid that could alter dough consistency.
- Softened butter and cream cheese ensure smooth mixing and proper texture.
- For dairy-free or vegan options, substitute butter and cream cheese with plant-based alternatives.
- The white chocolate drizzle is optional but adds a beautiful finishing touch.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Make sure to seal the cookies well around the cream cheese filling to prevent leakage during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
