These amazing Gluten-Free Chocolate Sugar Cookies are our favorite go-to for all things heart shaped holidays – especially for our chocolate loving kiddos (they get this from Marty’s side =). Valentine’s Day, Anniversaries, Love Week…it all goes! Our kiddos LOVE these and we love that they’re getting a much healthier version of a regular sugar cookie – which can boast upwards of 300 calories and 30g of sugar (jaw drop – it’s insanity!). I love that this recipe uses coconut oil – which is such an amazing superfood (in fact, my next blog post may be just about coconut oil, we love it and use it for everything around here!).
I honestly don’t even think these need the chocolate buttercream frosting (the cookie is THAT good!) – but our kiddos love frosting – because that’s what makes their healthy sprinkles stick (as our 7 year old said, “How can we make sugar cookies without sprinkles?!”). We love Color Garden’s Pure Natural Sprinkles as they are 100% Plant Based and kiddo approved! But…if you’re in a time crunch skip the frosting and drizzle honey on the top.
Whatever shape you do these in they won’t disappoint!
- 1/3 cup melted and cooled coconut oil
- 1/3 cup organic sugar
- 2 tablespoons honey
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 2 tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate Buttercream Frosting (optional):
- 4 tablespoons butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup organic powdered sugar
- 20 drops Sweet Leaf Vanilla Creme drops
- 1 teaspoons vanilla extract
- 1 teaspoon almond milk
- In the bowl of a food processor, add in coconut oil, sugar, honey, egg and vanilla extract. Process for 20-30 seconds until well combined. Next add in almond flour, coconut flour, cocoa powder, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer.
- Place dough between two sheets of parchment paper and roll out the dough to about 1/4 inch thick. Leaving rolled dough between parchment paper place in fridge for 1 hour on a baking sheet. (If you don’t want to make cutouts, there is no need to refrigerate the dough. Simply roll cookies into dough sized balls, then place on a baking sheet, flatten the cookies with a glass, or your hand, then bake at directed.)
- Preheat oven to 350 degrees F. After 1 hour, remove the top of parchment paper then use heart cut outs (or whatever kind of cutouts you like) to cut out cookie dough. Place cutouts on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.
- For the frosting: Beat butter, powdered sugar, cocoa powder, liquid stevia, and vanilla on medium high until smooth and fluffy, about 2 minutes. Frost each cookie then decorate however your heart desires.
Tip: Keep the dough scraps and use to make into small round sugar cookies – you won’t want to let any of this go to waste!
Adapted from the amazing Monique with Ambitious Kitchen – and slightly “healthified” to be “puratae approved” =).