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.
Notes
Nutrition facts are for one cookie.Store leftover cookies in an airtight container. They should stay fresh for up to 5 days.You could make this dough and store it in the freezer for up to 3 months. Just thaw before rolling it.