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Gluten Free Red Velvet Lava Cookies

Gluten Free Red Velvet Lava Cookies

These gluten free red velvet lava cookies have a molten cream cheese center that oozes out with every bite. They are as stunning as they are delicious.
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Ingredients

For the Cream Cheese Filling

  • 4 oz Cream Cheese, softened
  • 3 tbsp Powdered Sugar
  • 1/2 tsp Vanilla Extract

For the Cookies

  • 1 1/4 cups Almond Flour
  • 3 tbsp Cocoa Powder
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 1 Large Egg
  • 1 tbsp Red Food Coloring
  • 1 tsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1/2 cup White Chocolate Chips

Instructions

  • Make the cream cheese filling first. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Scoop the mixture into 12 equal portions (about 1 teaspoon each) on a parchment-lined plate. Freeze for at least 1 hour until completely solid.
  • In a medium bowl, whisk together the almond flour, cocoa powder, tapioca starch, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg, red food coloring, vanilla extract, and white vinegar and beat until the color is vibrant and even. Gradually add the dry ingredients and stir until a smooth dough forms. Fold in the white chocolate chips.
  • Scoop about 2 tablespoons of dough, flatten it in your palm, and place a frozen cream cheese ball in the center. Wrap the dough completely around the filling, sealing it shut and rolling into a smooth ball. Repeat with the remaining dough and filling. Place the stuffed balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
  • Preheat your oven to 350F (175C) and line two baking sheets with parchment paper. Arrange the cookies 3 inches apart.
  • Bake for 11 to 13 minutes until the edges are set but the centers still look puffy and slightly underdone. Do not overbake because the cream cheese center needs to stay melted and gooey.
  • Let the cookies cool on the baking sheets for 8 minutes. They will settle and the tops will crinkle beautifully. When you break one open, the molten cream cheese center should ooze out in a gorgeous contrast against the deep red cookie.
Course: Dessert
Cuisine: American
Keyword: cream cheese, gluten-free, lava cookies, red velvet
Prep Time: 1 hour 45 minutes
Cook Time: 13 minutes
Total Time: 1 hour 58 minutes
Servings: 12 cookies

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 22g | Protein: 3g | Fat: 16g
Calories: 246kcal
Cost: $12