These vegan gluten free chocolate sugar cookie hearts are the perfect allergy friendly dessert to make for Valentine’s Day! Make a sweet treat for your sweethearts with this easy recipe.
Have you started thinking about Valentine’s Day treats yet?
I love to bake treats for my family and friends on Valentine’s Day. There’s something so fun about lots of chocolate, heart-shaped treats, and sharing allergy friendly desserts on this holiday.
These vegan and gluten free chocolate sugar cookie hearts are just the thing to make for a party or just to enjoy at home.
These chocolate sugar cookie hearts are easy to make even for bakers who are new to using allergy friendly ingredients. The dough rolls out easily, and they bake up very nicely without spreading or losing their shape.
They’re fun to make with your children, too! If your kids are like mine, they may try to sneak some other shapes in there, like a train or a horse. :)
You can use any size cookie cutter that you like. I used a variety of medium sized and large sized hearts.
Tips for making giant sized heart cookies (4 to 5 inches across):
- Make sure that your dough is very cold. The cookies will be easier to cut and transfer to the baking sheet if the dough is cold.
- Don’t roll the dough too thin. A thickness of about a quarter inch will be best.
- Keep an eye on the baking time. It may take another minute or so, but really should not take a lot longer to bake a larger cookie.
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Gluten Free Chocolate Sugar Cookie Hearts.
These delicious chocolate sugar cookie hearts are the perfect treat to enjoy with your loved ones this Valentine's Day!
Place the vegan buttery spread, organic cane sugar, and brown sugar in a mixing bowl and mix on medium speed until fluffy. Add the applesauce and mix until combined.
Add the gluten free flour blend, cocoa powder, and salt to the wet ingredients and mix until combined.
Form the dough into two discs and wrap in plastic wrap, then chill in the refrigerator for one hour.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Lightly dust a surface and the rolling pin with cocoa powder. I use cocoa powder rather than flour because that way the cookies will stay nice and dark.
Place the hearts on the cookie sheets and bake at 350 degrees for about 10-12 minutes. Don't overbake. Repeat with the other disc of dough.
Allow the cookie hearts to cool completely on the cookie sheets.
Place the dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, and microwave for 15 second intervals until all the chips are melted. Drizzle over the cooled cookie hearts. Place the cookies in the refrigerator for a few minutes so the chocolate glaze can harden.
Enjoy! You will get 20-24 cookies if you use hearts that are about 2 1/2 inches across. If you use huge heart cookie cutters, you will get less than that from this dough.
My gluten free flour blend works well in this recipe, or a store bought blend like Namaste Perfect Flour Blend will also work well.
Store leftover cookies in an airtight container. They should stay fresh for about 4-4 days.
Nutrition facts are for one medium sized cookie with chocolate drizzle, about 2 1/2 inches across.
These gluten free chocolate sugar cookie hearts are very versatile. Try them:
- with dairy free buttercream frosting and sprinkles
- with ice cream sandwiched in between
- dusted with powdered sugar