Gluten Free chocolate valentine heart cookies are delicious, festive, and allergy friendly. These fun cookies are perfect to make with your children for the holiday.
It’s fun to bake heart shaped treats for Valentine’s day! These gluten free chocolate valentine heart cookies are a little bit different – they’re made with some oat flour, so they have a bit of a heartier texture.
This was a recipe that I created way back when we were only gluten free, and originally, I used almond meal instead of oat flour. Now that we have tree nut allergies, almond meal isn’t an option, so I retooled this recipe to use oat flour.
I don’t feel that the taste or the texture is that different with the oat flour. It adds a nice chewiness and heartiness to this recipe. With the chocolate and cinnamon flavors, these cookies are a very cozy wintertime treat. Enjoy with a cup of tea or a mug of dairy free hot chocolate.
Can I make these cookies with grain free flour?
As I mentioned, I originally made these with almond meal, so that would work out just fine! I would replace the oat flour with almond meal. I haven’t tried these with coconut flour, so I don’t know what the result would be if you try that.
Can I use regular butter in this recipe?
Sure! Just use an equal amount of regular butter in place of vegan buttery spread. The result will be the same.
Can I make these ahead of time?
Yes, you can make these a day or two before you need to serve them. Just store in an airtight container so that they stay fresh. You could also pat the dough into discs, then wrap in plastic wrap and freeze for up to three months. Just thaw the dough before rolling and cutting out the cookies.
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Gluten Free Chocolate Valentine Heart Cookies.
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Using a mixer, cream the buttery spread and sugar.
- Add the cocoa powder, salt, and cinnamon and continue to mix.
- Add the oat flour, gluten free flour, and water. Mix on low speed. The dough will be thick.
- Take half of the dough, and place on a floured surface, and pat it into a disc. Using a floured rolling pin, roll out to a thickness of about ¼ of an inch.
- Use a cookie cutter to cut out the hearts and transfer carefully to the cookie sheet.
- Bake at 350 degrees for 9-11 minutes.
- Once they come out of the oven, let them cool for five minutes, then dust them with confectioner's sugar in a fine mesh sieve. Allow them to cool fully before placing them on a plate or tray.
- Repeat steps 5-8 with the remaining dough.