Heart Shaped Valentines Cookies

Updated: Feb 12


I’m so thrilled to present to you the cleanest, most delicious Valentines cookies ever. They’re the epitome of the Fit Foodie and everything I strive for in my recipes; superbly clean (from the kitchen of a holistic nutritionist, ehem..) and as delicious as can be! They’re free of refined sugar, using coconut sugar and golden monk fruit which mimic the flavor of brown sugar, and they’re also free of casein and of course gluten. Make these for your loved ones with pride and feel good about serving them some yummy, clean eats!


Heart Shaped Valentines Cookies


Ingredients

  • 1/2 cup Ghee

  • 1/2 cup Golden Monk fruit sweetener

  • 1/3 cup Coconut Sugar

  • 1 whole egg

  • 1 egg yolk

  • 1/4 cup whole coconut milk (canned is best)

  • 1 teaspoon vanilla extract

  • 1 1/4 cups Graziella’s Gluten Free Flour Blend

  • 1 teaspoon baking powder

  • 1/2 teaspoon sea salt

  • 1/4 cup refined sugar-free chocolate chips (Recommended: HU Chocolate Gems OR Lilly’s Dark Chocolate Baking Chips*)


Topping ingredients (optional)

1/2 cup more refined sugar-free chocolate chips

2 tablespoons coconut oil





Instructions for the Cookies

Preheat the oven to 350 degrees. Prepare a 9x9 inch pan lined with parchment paper. I used some tape to hold down the sides before pouring in the the cookie dough.

Combine the flour, salt, and baking powder in a bowl and set aside. Next, in another bowl blend together ghee, coconut sugar, monk fruit, eggs, coconut milk and vanilla with a handheld mixer until creamy and somewhat fluffy.

Slowly fold the dry ingredients into the creamy mixture. Next, fold in the chocolate chips. Pour the cookie dough into the pan with parchment paper and spread evenly with a spatula. Remove the tape from the parchment paper, and bake for 20-25 minutes. Let the cake cool thoroughly before using a heart shaped cookie cutter to cut out the cookies, alternating one up and one down. Carefully lift each cookie out and place on a cookie sheet.

For the Topping: in a double boiler ( a stainless steel bowl on top of a pot of simmering water), melt the additional chocolate chips with coconut oil until well combined. Brush the melted chocolate mixture on half of each cookie and then top with sprinkles. I used Good Dee’s sprinkles; dye-free, sugar free and even keto! Yesssss!! These will set quickly but be gentle when transferring to a serving plate. Hope you enjoy these as much as my family and I do!

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