Red Velvet Cookies
 
Prep time
Cook time
Total time
 
A light, fluffy cake like cookie made with cream cheese, yogurt and filled with white chocolate chips.
Serves: 38 Cookies
Ingredients
  • 1½ cup whole wheat pastry flour
  • 3 tbsp. unsweetened cocoa powder
  • 1 tsp. cornstach
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 4 oz fat free cream cheese, room temeprature
  • 1 cup sugar ( or 1½ cups NuNaturals Presweet Tagatose)
  • 1 large egg (I used egg substitute)
  • 1 tsp. vanilla extract
  • ¼ cup plain greek yogurt
  • 1 tsp. distilled vinegar
  • ¼ tsp. red paste food coloring,
  • 1 cups white chocolate chips
Instructions
  1. Preheat oven to 375 F degrees
  2. Line two baking sheets with parchment paper or a Silpat; set a side
  3. In a bowl add flour, cocoa powder, cornstarch, baking soda and salt, set a side.
  4. In large bowl, cream together cream cheese and sugar until light and creamy. Beat in eggs, vanilla extract, greek yogurt, vinegar until smooth. Gradually add flour mixture; mix until combined. Beat in food coloring, until desired color is achieved.
  5. Stir in chocolate chips
  6. Drop about 1 tablespoon 2" apart (they spread) of batter onto ungreased cookie sheets. Bake 8 - 10 minutes until golden lightly golden brown on the bottom of cookie.
Notes
Calories per cookie with NuNaturals Presweet Tagatose: 69.8, Fat: 1.9, Cholesterol: .05, Sodium: 102, Potassium: 11.2, Carbs: 15, Fiber: .08, Sugar: 4, Protein: 1.9

Calories per cookie with sugar (1 cup): 78.2, Fat: 1.9, Cholesterol: .05, Sodium: 102, Potassium: 11.2, Carbs: 13.4, Fiber: .08, Sugar: 9.2, Protein: 1.9

UPDATE: These cookies are best eaten the day you make them. They don't freeze very well.
Nutrition Information
Serving size: 1 Cookie
Recipe by Peanut Butter and Peppers at http://www.peanutbutterandpeppers.com/2013/02/04/red-velvet-cookies/