For Valentines, you can’t get enough Red Velvet deliciousness! Here’s a cleaned up version of cookies to treat your sweetie this holiday!
Ingredients For the cookies:
11⁄3 cup oat flour
2 tablespoons unsweetened cocoa powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
1/2 cup coconut oil, slightly melted
1⁄2 cup stevia
1⁄4 cup truvia brown sugar blend, packed
2 large eggs
1 teaspoon pure vanilla extract
11⁄2 tablespoons red food coloring*
For the filling:
4 ounces 1⁄3 less fat Neufchatel cream cheese, softened
3 tablespoons coconut oil, softened
21⁄2 cups stevia in the raw
1 teaspoon pure vanilla extract
Prepare the cookies:
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- Place the stick of butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and add the eggs, mixing on low speed until combined, then beat in the vanilla and red food coloring until well incorporated. Add the flour mixture and beat on low speed until just combined, scraping down the sides of the bowl as necessary.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Roll into teaspoon sized balls and place on the prepared baking sheet 2″ apart. Bake on the middle rack of the oven for 6-8 minutes, or until the cookies appear dry on top. Cool on a wire rack for 3 minutes, then remove the cookies from the pan and cool completely on the wire rack.
Prepare the filling:
1. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 5 minutes. Add the sifted powdered sugar and beat on low speed until combined. Add the vanilla extract and increase the speed to medium high and beat for 3 minutes until the filling is nice and creamy. Spread or pipe the filling onto the bottom of half of the cookies, and top with the other half. Cookies should be stored in an airtight container in the refrigerator for up to one week. Enjoy!
*Note, my cookies were a slighthy dry, so next time I may add another tbsp or 2 of coconut oil.