Red Velvet Cookies

• 1-1/2 cup Whole Wheat Pastry Flour
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 4 ounces, weight Fat Free Cream Cheese, Room Temperature
• 1 cup Sugar Or 1 1/2 Cups NuNaturals Presweet Tagatose
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1/4 cups Plain Greek Yogurt
• 1 teaspoon Distilled Vinegar
• 1/4 teaspoons Red Paste Food Coloring
• 1 cup White Chocolate Chips

1. Preheat oven to 375u0b0F degrees. Line 2 baking sheets with parchment paper or a Silpat; set aside.
2. In a bowl add flour, cocoa powder, cornstarch, baking soda and salt, set aside.
3. In a large bowl, cream together cream cheese and sugar until light and creamy. Beat in eggs, vanilla extract, Greek yogurt, and vinegar until smooth. Gradually add flour mixture; mix until combined. Beat in food coloring, until desired color is achieved.
4. Stir in chocolate chips.
5. Drop about 1 tablespoonful of dough 2" apart (they spread) of batter onto ungreased cookie sheets. Bake 8-10 minutes until golden lightly golden brown on the bottom of cookie.

whole wheat pastry flour, cocoa, cornstarch, baking soda, salt, cream cheese, sugar, egg, vanilla, ubc, vinegar, ubc, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/red-velvet-cookies-3/ (may not work)