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Happy Valentine’s Day, you lovely, wonderful human ❤️ >Jump to recipe<
I so appreciate you following along with me on this journey, and as you probably know, one of my very favorite things to do in the kitchen is bake tasty, delicious treats. And as my Valentine’s Day gift to you, I’m sharing this awesome recipe!
So, I’ll tell you, there was some trial and error here. I did it “the wrong way”, but I was totally able to course-correct, and dang. The result is pretty spectacular. And you won’t even have to go through the mishap that I did. Just know that not only are you benefiting from the results of my mistakes, but if you follow along, soft and chewy cookie bliss awaits you.
For all my low carb and keto friends, know that you can switch out the coconut sugar with either Lakanto sweetener or Swerve sweetener. Substitute the chocolate chips with Lily’s Chocolate Chips. With those tiny swaps, these yummy treats should fit right in with your lifestyle!
Not Valentine’s Day anymore? Pick a holiday or event you have cookie cutters for, and follow the instructions otherwise, and you’ll have a fun, simple, delightful cookie creation in the spirit of whatever time of year you’re celebrating.
Valentine's Day Cookie Hearts
Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 6 cookie hearts*
Dry Ingredients
1 cup blanched almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
Wet Ingredients
1/2 cup butter, melted and cooled
1/2 cup coconut sugar
2 tbsp maple syrup
2 eggs
1 tsp vanilla extract
Other
1/2 cup chocolate chips
Method
Preheat oven to 350 degrees.
Sift all dry ingredients together into a mixing bowl.
In a separate mixing bowl, cream together wet ingredients, except for the eggs, until well combined.
Whisk the eggs into the wet ingredient mixture.
Pour dry ingredients into mixing bowl with wet ingredients; fold together with a silicone spatula.
Let sit 2 minutes to thicken.
Fold in chocolate chips.
Line a baking sheet with parchment paper (or use a silicone baking mat).
Spread dough onto parchment-lined baking sheet until a rough rectangle ~1/4 in. thick is formed.
Use a combination of hands and a spatula to smooth it out; make sure ~1 in. of parchment paper is visible on all sides, to allow for any spread of the dough.
Bake at 350 for 12-15 minutes, checking at 12 minutes to see if dough is cooked through - soft, but not squishy - in the center, and edges are just starting to get crispy.
Remove from the oven and allow to cool 1-2 minutes.
Use heart-shaped cookie cutters to press shapes into the cooked dough. ONLY press the shapes; do not remove the cookies.
Allow the cookie sheet to completely cool before removing the heart shapes from the tray. Keep the remaining cookie crumbles and use to top a smoothie bowl, ice cream, or as a tiny snack for yourself if you’re giving these pretty little hearts away ❤️
Notes
*I was able to get about 6 cookies with the cutters I used. Depending on the ones you use, your servings will vary.
Originally published February 14, 2018