We love Valentine’s Day and we love cookies! So, we had to make some gluten-free, dairy-free heart cookies again this year. I first ran this recipe four years ago. My two-year old taste-tester Joel said they were delicious. Now my six-year old Joel rolls out the dough and cuts the hearts for me!
Happy Valentine’s Day, everyone!
1 cup coconut oil, softened
1 cup Earth Balance butter, softened
1 1/3 cups sugar
2 teaspoon vanilla
5 cups gluten-free flour
2 teaspoon xanthan gum
1 teaspoon salt
Cream coconut oil, Earth Balance butter and sugar together. Add eggs and vanilla, mixing well. In another bowl combine the dry ingredients: flour, xanthan gum, and salt (I used 3 1/2 cups brown rice flour and 1 1/2 cups tapioca flour). Add dry ingredients to coconut oil mixture, stirring until it is well combined. Cover the dough with plastic wrap and let chill in the refrigerator 4 hours or overnight.
Preheat oven to 350 degrees. Roll out dough on your kitchen counter until it is 1/4 inch thickness. It might seem crumbly, but you can work with it to make it stick together. Use cookie cutters to cut out hearts or your favorite shapes. Place cookies on parchment paper on a baking sheet. Bake 12 minutes, then cool on cooling racks. Top with your favorite icing (I use a mixture of 2 T. coconut oil, powder sugar, almond milk, a dash of vanilla and food coloring, adding sugar and almond milk until it is just the amount and consistency I need).
Now you get to eat your heart cookies and share them with your family and friends! Spread around some love today :-)!
p.s. This recipe makes great Christmas cookies, too!