Red Velvet Chocolate Chip Cookies
Soft cocoa-red cookies studded with creamy sugar-free white chocolate chips.
- Prep
- 18 min
- Bake
- 11 min
- Total
- 45 min
- Yield
- 14 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 40 g
Whole batch (14 servings, about 560 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 175°C / 350°F · Two parchment-lined sheet pans
- 1
Heat the oven to 175°C / 350°F and line two pans.
- 2
Whisk egg, yogurt, oil, allulose, vanilla and coloring.
- 3
Fold in oat flour, almond flour, cocoa and baking soda, then add the chips.
- 4
Chill 15 minutes and scoop 14 mounds onto the pans.
- 5
Bake 10-12 minutes until the edges set and the tops lose their wet sheen.
- 6
Cool on the pans for 10 minutes.
Doneness test
The tops are softly cracked and matte while the centres remain tender.
Cooling
Cool before lifting; the warm almond-flour crumb is delicate.
Smart substitutions
Greek yogurt for most of the butter
Keeps the cookies moist with less fat.
Texture: Soft and plush rather than crisp.
Allulose and sugar-free chips
Preserve sweetness without refined sugar.
Texture: Slightly less caramelized edges.
Pro baking tips
- Use gel color so the dough does not become watery.
- Natural beet powder gives a muted burgundy rather than vivid red.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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