Chocolate Heart Cookies

Name: Chocolate Heart Cookies
Prep time: 15 minutes
Ingredients: Ingredients2.5 cups fine ground almond flour(not almond meal); 3 tablespoons unsweetened cacao powder; 3 tablespoons tapioca or arrowroot starch; 1/4 teaspoon unrefined salt; 5 tablespoons maple syrup; 5 tablespoons room temperature butter; 2 teaspoons vanilla extract; 1 cup semi-sweet chocolate chips

Gluten free heart shaped shortbread cookies dipped in melted chocolate. The perfect cookie for Valentine's day.

This recipe is Gluten Free, Paleo, Super Easy with main ingredient

Dessi and Rose made these Valentine's day cookies the other day and they were fantastic. The chocolate cookies are paleo, gluten, and so easy to make. The texture of the cookies is very similar to the ones you get from a box at the store, but made with best in class ingredients.

Make sure to check out Dessi's gluten free chocolate chip cookies too!

How To Make Chocolate Cookies

The base of this cookie recipe is very versatile, we used it for shortbread cookies for the holiday too. Just add almond flour, tapioca starch, cacao powder, and salt to a large bowl and mix well.

To the same bowl, add maple syrup, vanilla extract, and 5 tablespoons of butter. Mix well using your hands, make sure to smash all of the butter into the almond flour then rest the dough in the fridge for at least 1 hour, ideally 3 hours.

Roll the dough to 1/4 thick and cut of heart shapes for Valentine's day sand place on a parchment sheet lined baking tray. Bake for 18-22 minutes, until golden brown on the edges. Allow to cool before dipping in melted chocolate chips.

We used Hu chocolate gems, they are made with coconut sugar and the best chips you will ever taste! Store cookies in a air-tight container on the counter for 3 days.

Check out more of Dessi's dessert recipes:

Ingredients

2.5 cups fine ground almond flour(not almond meal)
3 tablespoons unsweetened cacao powder
3 tablespoons tapioca or arrowroot starch
1/4 teaspoon unrefined salt
5 tablespoons maple syrup
5 tablespoons room temperature butter
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Mix the almond flour, cacao powder, starch and salt together in a large bowl.
Add the softened butter, maple syrup and vanilla and use a fork to mix everything together.
Use your hands to squeeze the dough and bring it together.
Wrap in plastic wrap and place in fridge for at least 1 hour to chill.
Preheat oven to 325F.
Take the chilled dough and place it between 2 pieces of parchment paper. Put some tapioca starch on it so it doesn't stick.
Use your hands to flatten it and then a rolling pin to roll into about 1/4 thick.
Use a cookie cutter to cut out shapes and place on a sheet tray lined with parchment paper.
Bake for 18-20 minutes at 325F, until the cookies take on a little bit of color.
In the meantime, melt the chocolate chips over double boiler.
Let the cookies cool down for 1 hour before dipping them in the melted chocolate. The almond flour needs time to dry out, this will make the cookie texture just like shortbread.
Store on counter in an air-tight container for 3 days.