Super thick red velvet cookies are loaded with chocolate chips and have the best ooey gooey Nutella filled center… These cookies are a chocolate lover’s dream!
These cookies… Oh man what to say about these decadent little bites?! Well first off, I’ve probabaly made them at least 3 different times in the last week… (Once for testing purposes and the other two, well let’s just say I have a HUGE sweet tooth! 😉 ) And to be honest, I’m not normally a big red velvet fan either, but these babies are definitely making me reconsider that. They’re incredibly easy to make, have the best red velvet chocolate-y flavor, (are secrectly healthy and gluten free) and of course, are oozing with a rich and gooey nutella filled center. Nutella stuffed red velvet cookies – It’s where it’s at babes! 🤗
Ingredients
- Almond flour: The basis of your cookie and is what makes them gluten free. (Make sure to use super fine almond flour and NOT almond meal!)
- Baking powder: Makes your cookies super thick and fluffy!
- Salt: Helps to elevate the different flavors int your cookies.
- Unsweetened cocoa powder: Gives your cookies that extra chocolate-y red velvet flavor!
- Almond butter: Make sure to use the “drippy” kind! Because we’re using this in place of oil/butter we need a nut butter with a thinner consistency. (I’ve found that more natural almond butters work for this.)
- Coconut sugar: Adds some sweeteness while keeping this recipe refined sugar free!
- Eggs: Helps to bind your cookies together.
- Vanilla: Helps all of your flavors blend together in perfect harmony!
- Chocolate chips: Adds even more chocolate yo your cookies. (Because you can never have enough right?! 😉 )
- Red food coloring: Turns these cookies from redgular chocolate chip to red velvet chocolate chip cookies! 😉
- Nutella: Used for the filling and is what takes these cookies to the net level! (You can also use your favorite chocolate hazelnut spread instead too.)
Reasons to love these cookies
Besides the fact that these are THE BEST red velvet cookies you’ll ever make, here are a few other (more specific) reasons you’ll love them too:
- They’re gluten free!
- You can easily make them dairy free! (Just use dairy free chocolate chips and a dairy free chocolate hazelnut spread. My favorite dairy free spread to use is Justin’s Chocolate & Almond Butter.)
- There’s NO BUTTER and NO OIL!
- Made with minimal ingredients
- You can make the dough ahead of time. (Just keep it in the fridge until you’re ready to bake. The dough should stay good for at least 1 week if kept in the fridge.)
- They’re perfect for holiday parties, cookie exchanges or for whenever you’re craving a rich decadent gooey chocolate chip cookie!
How to make stuffed red velvet cookies
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Then line a separate tray with parchment paper and scoop out 1 teaspoon amounts of your nutella onto it. Place the tray in the freezer for 10-20 minutes while your prepare the rest of your dough.
- Mix the almond flour, salt, baking powder and cocoa powder together in a bowl. Set it aside.
- Then in a separate larger bowl, whisk the egg. Add your vanilla, almond butter and coconut sugar and mix it together with a large spoon. Stir in your food coloring.
- Next, add your dry ingredients to the wet and mix until a sticky dough forms. Stir in your chocolate chips.
- Then take 1 HEAPING tablespoon of dough and form it around 1 of your frozen nutella drops to form the shape of a ball. Place the ball on your prepared baking sheet and flatten it slightly. Repeat the process with the rest of your dough. (These cookies don’t spread much at all so the shape you form them into will be the shape that they stay.)
- Bake for 10-11 minutes. (Cookies might look slightly under done when you take them out of the oven but they’ll firm up as they cool.) Let the cookies rest on the pan for at least 3 minutes before transferring them to a rack to cool.
- Serve immediately for ultimate gooiness!
What else can I stuffed these cookies with?
You don’t have to stop at nutella too! Here are a few of our other favorite things to stuff these babies with!
- Peanut butter/chocolate peanut butter
- Almond butter/chocolate almond butter
- Cookie butter (or biscoff cookie butter spread)
- Cream cheese filling (blend 8oz. cream cheese + 1/4 cup powdered sugar + 1/2 tsp vanilla together and follow the same instructions as the nutella)
Get loose and GO CRAZY!
More recipes you might like:
- Double Chocolate Chip Crnberry Cookies (gluten free)
- Easy Peanut Butter Pretzel Truffles
- Double Chocolate Chip Butternut Squash Brownies
- Pumpkin Chocolate Chip Blondies (gluten free)
- S’mores Skillet Dip
- Banana Bread Brownies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Nutella Stuffed Red Velvet Chocolate Chip Cookies
Thick and chewy red velvet cookies are loaded with chocolate chips and oozing with a rich Nutella filled center! No one will ever guess they're healthier and are gluten free too!
Servings: 11 large cookies
Ingredients
- 1½ cups almond flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- 1 tsp vanilla
- ¼ cup almond butter (use the drippy kind)
- ½ cup coconut sugar
- 1 Tbsp red food coloring
- ¾ cup chocolate chips (semi-sweet or milk chocolate)
- ¾ cup nutella (or your favorite chocolate hazelnut spread)
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Then line a separate tray with parchment paper and scoop out 1 teaspoon amounts of your Nutella onto it. Place the tray in the freezer for 10-20 minutes while your prepare the rest of your dough.
- Mix the almond flour, cocoa powder, baking powder and salt together in a bowl. Set it aside.
- Then in a larger bowl, whisk the egg. Add your vanilla, almond butter and coconut sugar and mix it together with a large spoon. Stir in your food coloring.
- Next, add your dry ingredients to the wet and mix until a sticky dough forms. Stir in your chocolate chips.
- Then take 1 HEAPING tablespoon of dough and form it around 1 of your frozen Nutella drops to form the shape of a ball. Place the ball on your prepared baking sheet and flatten it slightly. Repeat the process with your remaining dough. (These cookies don’t spread much at all so the shape you form them into will most likely be the shape that they stay.)
- Bake for 10-11 minutes. (Cookies might look slightly underdone when you take them out of the oven but they'll firm up as they cool.) Let the cookies rest on the baking sheet for at least 3 minutes before transferring them to a rack to cool.
- Serve immediately for ultimate gooiness!
