Wow okay yes I'll enjoy both of these stuffed red velvet cookies. This small batch recipe yields two sweet cookies with a crisp exterior yet soft, chocolate center. Even better, they are fully vegan, refined sugar free, and can be made gluten free!

It's been raining so much lately, finally! But it's a love hate battle for me between wanting the rain for the extremely dry land...versus being forever scarred after having a car accident in the rain. Ever since my car hydroplaned in June, I have extreme anxiety driving in rain, whether it's pouring or just drizzling a little bit. Fortunately (and unfortunately) it hasn't rained many days since June...but now it's finally coming down for days on end and I just want to stay inside and not come out until the roads dry up. While being a homebody, I at least took the opportunity to get some baking in!!

I don't know why, but I've really been wanting anything and everything cookies. I want all kinds of cookies. Not necessarily that I just want to eat them, but I also am really enjoying baking them too. The whole process has been fun and satisfying. I never really cared to make cookies much in the past, so it's been fun perfecting my cookie skills. I don't know where this sudden onset of cookie cravings came from, but I'm okay with this.

These chocolate stuffed red velvet cookies ended up dangerously good. I didn't expect this! I really like the crispy outside yet soft chocolatey squarebar inside. The exterior almost reminds me of a macaron, but then the inside is so softttt. And overall, the flavors are rich and sweet. This is a small batch recipe, making just two cookies, so you know what that meanssss.. All for meeeee (or you, if you make this!).

This recipe is fully vegan, refined sugar free, and can be made gluten free if you substitute all purpose flour with buckwheat flour.

Vegan Stuffed Red Velvet Cookies

Makes: 2 cookies

• 1/4 cup all purpose flour (or gluten free flour)

• 2 TBSP coconut sugar

• 2 tsp unsweetened cocoa powder

• 1 tsp strawberry powder (or beet powder, or red food coloring)

• 1/8 tsp baking soda

• 1 TBSP almond butter

• 2 TBSP almond milk (or water)

• dash of vanilla

• 1/2 of any flavor Squarebar (I used cherry coconut)

In a bowl, mix together the dry ingredients (flour through baking soda). Then add the almond butter, almond milk, and vanilla extract. Mix it up well, it should be thick! Cut half a squarebar into half again (so you have two, quarter pieces). Take half the cookie dough and wrap it completely around one square bar quarter. Take the other half of the cookie dough and wrap it around the other square bar quarter. Place on a baking tray and bake at 350 F for 10-12 minutes. Enjoy!