Heart Shaped Cookies
Heart Shaped Cookies | VG | GF | RSF |
Ingredients
3/4 cup almond flour
3/4 cup GF flour blend
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut sugar
4 tablespoons melted coconut oil
3 tablespoons aquafaba (liquid from a can of chickpeas)
1 teaspoon vanilla extract
1 teaspoon almond extract
Frosting ~
2 tablespoons cashew butter
2 tablespoons agave
beet powder and blueberry juice (for color)
water to thin
Optional toppings ~
shredded coconut
Goji berries
Instructions
Pre heat oven to 350 and line a baking sheet with some parchment paper.
In a bowl, add in your melted coconut oil and coconut sugar. Stir together until well combined. Add the vanilla extract, almond extract (or extra vanilla), and whipped aquafaba. Mix well.
In a separate bowl, add your dry ingredients - almond flour, GF flour, baking powder, and salt - and whisk together.
Pour the wet ingredients in with the dry and combine well until a dough forms. Use your hands to form the dough into a ball.
Sprinkle a little flour on the surface you are going to roll out the dough on. Using a rolling pin, roll out the dough to about 1/4 inch thick. Either use a heart shaped cookie cutter, or if you’re like me and didn’t have one, cut out a heart from a piece of paper and cut around that to make the cookies. Repeat until you use up all of the cookie dough. It will depend on the size of the cookie cutter, but I was able to make 22 cookies.
Bake at 350 for 10 minutes or until golden brown on the bottom. Let the cookies cool completely before frosting them.
To make the frosting, add 1 tablespoon of raw cashew butter to a small bowl and combine with 1 tablespoon of agave syrup. Add a splash of water to thin it out a bit. For the pink frosting, add in a dash of beet powder. Add a little more until you get the color you are looking for. Repeat this for the lavender colored frosting, but instead of beet powder add in a little blueberry juice. I heated up about a tablespoon of frozen blueberries and mashed them up with a fork until most of the juice came out. Place the frosting in the fridge to thicken up a bit.
Once the cookies are cool, frost and decorate with toppings of choice. I used shredded coconut and some crushed Goji berries. Enjoy! Keep stored in a sealed container either at room temperature for a few days or in the fridge for a longer shelf life. These cookies are perfect for Valentine’s Day, anniversaries, birthdays, or when you just want to make some fun cookies with your loved ones!
