Almond Flour Red Velvet White Chocolate Chip Cookies

My intention was to get all the heart shaped and red things in before Valentine’s day. Whelp, sometimes you need to embrace the fact that red velvet is a year-round kinda thing.

Maybe you’re a hardcore chocolate chip cookie person and one day you woke up and thought to yourself that you wanted to try something different. Maybe you want some color in your life.

Or, maybe you’re a cookie connoisseur and spend countless hours trying ALL the cookies and your mood suddenly screamed for red velvet. I get it. I like to think of myself as both a connoisseur eating all the cookies and someone who has one single cookie that I make over and over and can’t stop making.

Red velvet is pretty. It’s no brainer one of those treats that puts a smile on everyone’s face. It’s one of those desserts that makes people think you put some extra effort into it. The red. The luxurious velveteen. See, extra.

Since today is one of those days where I want to try something a bit extra, something a bit outside my chocolate chip cookie norm, I’m making these red velvet white chocolate chip cookies and I cannot wait to share with you!!

 So, let’s get into the recipe!

Use a handheld whisk or electric mixer to cream together the ghee and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds. You want it to be fluffy, creamy, and light brown in color. Add the egg, vanilla and food coloring and whisk again until combined.

Add the almond flour, cocoa powder, baking soda, and sea salt. Mix again until combined. Fold in most of the chocolate chips, reserving some to sprinkle on top. Chill the cookie dough in the fridge for 30 minutes (don’t you DARE skip this step ;-)).

Preheat the oven to 350F while the cookie dough is chilling. Line a baking sheet with parchment paper and scoop 9 – 12 cookie dough balls onto the sheet.

Top each cookie dough ball with an additional 3 – 4 white chocolate chips. Bake for 10 minutes. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Red Velvet White Chocolate Chip Cookies

You are going to love these Almond Flour Red Velvet White Chocolate Chip Cookies!! They’re rich, luscious, and crisp around the edges with a chewy center!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 4 reviews

Prep: 10 minCook: 12 minTotal: 22 min

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Servings: 18

Ingredients

• 1/2 cup ghee (room temperature butter works)
• 1/2 cup coconut sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon red food coloring
• 1 1/2 cup blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup white chocolate chips

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Instructions

1. Use a handheld whisk or electric mixer to cream together the ghee and coconut sugar. If using a handheld whisk, you really having to vigorously whisk it for a good 30 seconds.
2. Add the egg, vanilla and food coloring and whisk again until combined.
3. Add the almond flour, cocoa powder, baking soda, and sea salt. Mix again until combined.
4. Fold in most of the chocolate chips, reserving some to sprinkle on top.
5. Chill the cookie dough in the fridge for 30 minutes (don’t you DARE skip this step ;-)).
6. Preheat the oven to 350F while the cookie dough is chilling.
7. Line a baking sheet with parchment paper and scoop 9 – 12 cookie dough balls onto the sheet.
8. Top each cookie dough ball with an additional 3 – 4 white chocolate chips.
9. Bake for 12 minutes.
10. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.

© The Toasted Pine Nut

Enjoy!! xo