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 ½ 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 ½ inches across.