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Nutella Stuffed Red Velvet Chocolate Chip Cookies

December 21, 2020 by Caitlin Monson Leave a Comment

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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!

Thick and chewy red velvet cookies that are made with minimal ingredients and are gluten free too! You just can beat that molten Nutella filled center!

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! 🤗

A simple and easy red velvet cookie recipe that made with no butter, no oil and is refined sugar free! These delicious cookies taste so good though, you won't even miss them!

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.)
These rich and decadent cookies are perfect for holiday parties, cookie exchnages or even for Valentine's Day! They're so simple and no one will ever guess they're healthier for you 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!
Healthier stuffed red velvet cookies that are oozing with rich chocolate-y nutella! These will become your favorite cookies to make in no time!

How to make stuffed red velvet cookies

  1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. Mix the almond flour, salt, baking powder and cocoa powder together in a bowl. Set it aside.
  4. 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.
  5. Next, add your dry ingredients to the wet and mix until a sticky dough forms. Stir in your chocolate chips.
  6. 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.)
  7. 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.
  8. 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!]

Thick and chewy red velvet cookies that are made with minimal ingredients and are gluten free too! You just can beat that molten Nutella filled center!
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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!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American, Gluten free
Keyword: cookies, easy, gluten free, nutella, red velvet, stuffed
Servings: 11 large cookies
Author: Caitlin Monson

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!
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Filed Under: Dessert Tagged With: chocolate chip, cookie exchange, cookies, easy, gluten free, holiday, nutella, red velvet, stuffed

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

  • Easy Avocado, Tomato & Mozzarella Salad
  • One Pot Broccoli Mac & Cheese
  • Chopped Apple & Mandarin Salad with Creamy Poppy Seed Dressing
  • Sourdough French Toast Casserole with Blueberries
  • Easy Pizza Pasta Salad

Let’s get social!

AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a he AVOCADO, TOMATO & MOZZARELLA SALAD! Can I get a hell yeah?!🙌🏻
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One thing you’ll learn about me - I put avocado on EVERYTHING!🤗 (Which is a little ironic considering I hated avocados as a kid...😳 Weird...I know.) But dangg was it delicious in this salad! It’s super simple to make, loaded with fresh & bright flavors & a fun spin on your classic caprese!😍
P.S. Try it on some sourdough for a fun toast topping too!
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Hope you’re all having a great Thursday loves!😊💕
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Avocado, Tomato & Mozzarella Salad🥑
Cherry tomatoes, halved
Mozzarella balls
Avocado, diced
Fresh basil, sliced thin
1/2 cup balsamic vinegar (you can add 1 Tbsp of coconut sugar to this too if you like it sweeter)
Salt & pepper, to taste
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1. Bring your balsamic vinegar (& sweetener if using) to a boil in pot on the stove over medium high heat. Let it simmer for 8-10 minutes or until it’s slightly thickened. Let it cool completely.
2. Then add your tomatoes, mozzarella, avocado & fresh basil to bowl & toss with your balsamic “dressing”.
3. Sprinkle it with salt & pepper to taste & serve immediately. 
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#kaleforniakravings #dinner #caprese #capresesalad #salad #healthydinner #easyrecipes #easymeals #dinnerideas #healthyeats #healthylunch #wholefoods #lunchideas #healthfood #healthyfood #quickmeals #foodblogger #glutenfreerecipes #glutenfreefood #feedfeed #healthyrecipes #huffposttaste #realfood #thekitchn #healthyfoodshare #mealprep #foodblogfeed #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Another day, another salad... And I’m about to d Another day, another salad... And I’m about to dive head first into this CHOPPED APPLE & MANDARIN SALAD with CREAMY POPPY SEED DRESSING!😍 [Ad]
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Does anyone else love making their own salad dressings? Because SAME. HERE!🙋🏼‍♀️ (It actually feels a little weird whenever I use store bought dressing now...😳) But I just love that I can tailor them to fit my taste buds & use better for you ingredients too. Just like this easy poppy seed dressing!🤗 It’s protein packed with Greek yogurt & helps support a healthy immune system with a good dose of apple cider vinegar. Not to mention it’s absolutely delicious on this fresh & fruity salad too!😉 (Side note: @sprouts is the only place I get my ACV because they have the best pricing for all organic vinegars.) So pop on over to your local @sprouts & pick up all these ingredients ASAP!
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Hope you’re having a great Tuesday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Chopped Apple & Mandarin Salad🍎
Kale, leaves cut off the stem & chopped
Honeycrisp apples, diced
Mandarin oranges
Dried cranberries
Toasted pecans (toasted at 375 degrees for 5-6 mins)
Poppyseed Dressing: 2 Tbsp olive oil + 2 Tbsp ACV + 2 Tbsp maple syrup + 2 Tbsp plain Greek yogurt + 1 tsp poppy seeds
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1. Massage the kale in 1 Tbsp of your dressing. Then add your apples, mandarins & dried cranberries.
2. Toss the salad in your dressing & top with pecans right before serving!
Currently craving a big ol’ bowl of this ONE POT Currently craving a big ol’ bowl of this ONE POT BROCCOLI MAC & CHEESE!🤗
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Creamy, cheesy & made with minimal ingredients too?? It doesn’t get much better than that in my book by loves! (And the fact that it only takes 10ish minutes to make too is just icing on the cake.😉) Bring on all that cheesy goodness please!😍
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Hope you’re all having a fantastic Monday!😊💕
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One Pot Broccoli Mac & Cheese🧀
2 cups dry rotini pasta (use gluten free if needed)
2 cups almond milk (or your favorite milk)
1 cup water
1 cup broccoli, cut into bite-sized pieces
1 3/4 cup shredded cheddar cheese
1/2 tsp ground mustard
3/4 tsp salt
Black pepper, to taste
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1. Pour the milk, water, pasta & salt into a large pot & bring it to a boil. Boil the pasta for 8-10 minutes or until most of the liquid has evaporated.
2. Then add your broccoli & boil for an additional 2 minutes. (The broccoli will give off a lot of water so make sure there is very little water in the pot before adding your broccoli.)
3. Once the broccoli is cooked, add your cheese, ground mustard & pepper & stir until the cheese has melted. Serve immediately!
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#kaleforniakravings #macandcheese #macaroni #healthydinner #dinnerideas #healthylunch #lunchideas #comfortfood #easyrecipes #healthyeats #simplerecipes #wholefoods #easymeals #quickmeals #feedfeed #meatlessmonday #foodblogger #huffposttaste #glutenfree #glutenfreefood #healthyrecipes #healthyfood #realfood #foodblogfeed #healthyfoodshare #healthfood #easydinner #goodmoodfood #healthyfoodporn @thefeedfeed @thekitchn @huffposttaste
Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup blueberries
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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#kaleforniakravings #frenchtoast #frenchtoastcasserole #breakfastideas #healthybreakfast #brunchideas #breakfastrecipes #breakfastlover #dairyfree #comfortfood #quickmeals #wholefoods #easyrecipes #easymeals #simplemeals #healthyish #foodblogger #huffposttaste #thekitchn #thefeedfeed #healthyrecipes #healthyfrenchtoast #realfood #healthyfood #healthyfoodshare #thenewhealthy #feedfeed #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste
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