VALENTINE’S CHOCOLATE-DIPPED HEART COOKIES – with VIDEO {gluten, nut & soy free}

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 This Valentine’s day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped cookie sandwiches, filled with a pretty (and tasty) raspberry frosting and dipped into dark chocolate – what’s not to love? Easy to make and yet so ridiculously adorable – these heart cookies are the perfect Valentine’s dessert.

A Valentine's heart cookie is in the foreground – heart-shaped cookie sandwich, dipped into chocolate and decorated with pretty sprinkles. More gluten free heart cookies are in the background. A pretty pink plate is also in the background.

Sometimes, writing is hard. Writer’s block and all that jazz. And I know that a common piece of advice is to write about what you know – your life lately, that thing that happened to you recently… but let’s be real here: most of you come here for the recipes, and only few – if any – of you come for the ramblings. And do you honestly want to know about this or that experiment that did or didn’t work, that interesting bit of analysis or that frustrating reaction that doesn’t seem to be going anywhere?

Life of a Chemistry PhD student – both exciting and boring at the same time.

But anyway, the cookies. The Valentine’s day, heart-shaped, chocolate-dipped, pink raspberry frosting-stuffed cookies. Also, let’s not forget the sprinkles. Oh boy, these heart cookies sure do mean business.

Gluten free Valentine's heart cookies arranged on a pretty decorative pink plate. The background in light and airy, more heart-shaped cookies are arranged around the plate.

While we’re on the topic of sprinkles: here’s a fun story. This recipe kinda 100% wasn’t planned. So I didn’t have pretty romantic pink and red and white sprinkles on hand. What I did have is a whole lotta hundreds-and-thousands. Are they a thing in the US? If they’re not, they’re basically these little round sprinkles that usually come in white, yellow, green, pink and red – all mixed together.

So… can you see where I’m going with this? Yes, it’s true. I did actually spend a good hour separating the pink and white and red sprinkles from the rest. Yes, I did feel utterly stupid. But at least the heart cookies have ended up being all cute and adorable – so it was all worth it. 

(If you watch closely, you’ll see that I use different sprinkles in the video. That’s because I was actually thinking ahead there and bought appropriately coloured sprinkles. *gasp* Shockhorror, I know. It does happen… occasionally.)

Okaaay, back to the heart cookies. The actual (gluten free!) cookie dough is the same as the one I’ve used for the daisy lemon curd sandwich cookies. Once baked, the cookies are buttery, crumbly, sweet and so, so good. (Also, super easy to make.)

Bird's-eye view of the process of making Valentine's gluten free heart cookies: the heart-shaped cookies are on a baking sheet, next to it are three small glass bowls, filled with raspberry frosting, melted chocolate and sprinkles.

The frosting in the middle of these sandwich cookies is just double cream whipped with some powdered sugar, flavoured and coloured with a raspberry reduction. Again, ridiculously easy to put together – and astoundingly effective. (When I say ‘effective’ I mean this stuff is so delicious I could eat it with a spoon.) 

Bird's-eye view of the process of making Valentine's gluten free heart cookies: some cookie sandwiches have already been made, one is being made. A heart-shaped cookie has been frosted with the pink raspberry frosting.

After sandwiching the heart cookies with the raspberry frosting (already looking good there), all we need to do is dip them into some melted dark chocolate (hello, old friend) and be generous with the pretty pretty sprinkles.

Four Valentine's heart cookies arranged on a decorative pink plate. One is plain, one dipped into chocolate and two both dipped into chocolate and decorated with sprinkles. The glass bowls containing melted chocolate and sprinkles are next to the plate. In the top right corner, there is a baking sheet with the gluten free cookies.

Aaaand… that’s it. There may be many components to these Valentine’s cookies – but at the same time, they’re both quick and easy to put together. 

Have I mentioned they are DELICIOUS? Well, they are. So much so, sharing will be a struggle. 

In a way, they have the flavour and texture of those old-fashioned cookies that your grandma used to make – the ones that you always think fondly of and whose taste transports you back in time. They’re just… cozy and warm and each bite feels like a loving hug. 

Perfect for Valentine’s day? You bet.

A Valentine's heart cookie is in the foreground – heart-shaped cookie sandwich, dipped into chocolate and decorated with pretty sprinkles. More gluten free heart cookies are in the background. A pretty pink plate is also in the background.
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Valentine's Chocolate-Dipped Heart Cookies (Gluten Free)

This Valentine’s day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped cookie sandwiches, filled with a pretty (and tasty) raspberry frosting and dipped into dark chocolate – what’s not to love?! Easy to make and yet so ridiculously adorable – these heart cookies are the perfect Valentine’s dessert.

NOTE: The prep time doesn't include the refrigeration time.

Course Dessert
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 15 sandwich cookies
Author Kat | The Loopy Whisk

Ingredients

For gluten free heart-shaped cookies:

  • 1 stick (113 g) unsalted butter, softened
  • 1/4 cup (50 g) caster sugar
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1 egg
  • 1 1/2 cups (180 g) gluten free flour
  • 1/4 tsp xanthan gum
  • pinch of salt

For raspberry frosting:

  • 1/2 cup (45 g) frozen raspberries (fresh work too)
  • 1 tbsp water
  • 1/2 cup (120 mL) double cream
  • 1/4 cup (30 g) powdered sugar, sifted

You will also need:

  • 3 1/2 oz (100 g) dark chocolate, melted
  • sprinkles of choice

Instructions

For gluten free heart-shaped cookies:

  1. In a bowl, cream together butter, sugar and vanilla paste.

  2. Add the egg and mix well.

  3. Sift together the dry ingredients and add them to the wet mixture. Using a wooden spoon or spatula, mix all ingredients together until you get an even, smooth cookie dough that comes together in a ball.

  4. Wrap in cling film and refrigerate for at least 1/2 hour.

  5. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

  6. Roll out the chilled cookie dough until it's about 3 mm thick. Using a heart-shaped cookie cutter, cut out cookie dough hearts and place them on the lined baking sheet. Leave about 1/2 - 1 inch in between the cookies.

  7. Bake the cookies in the pre-heated oven at 355 ºF (180 ºC) for about 12 minutes or until golden brown.

  8. Allow to cool.

For raspberry frosting:

  1. First, make the raspberry reduction: 

    In a small saucepan, cook the raspberries with 1 tbsp water on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 1 tbsp.

    Allow to cool.

  2. Using either a stand mixer with the whisk attachment or a hand mixer with the double beater attachments, whisk the double cream and powdered sugar until stiff peaks form.

  3. Fold in the cooled raspberry reduction. Mix until you get a pretty pink frosting of an even colour.

Assembly:

  1. Frost a heart cookie with an even layer of the raspberry frosting. 

  2. Place another heart cookie on top of the frosting, making a cookie sandwich.

  3. Place the formed cookie sandwiched into the fridge for about 1/2 hour for the frosting to firm up – this will make handling the cookie sandwiches during chocolate-dipping much easier.

  4. Dip the chilled cookie sandwiches into the melted dark chocolate and decorate with sprinkles.

  5. Enjoy!

Storage:

  1. The Valentine's heart cookies keep well in a closed container in a cool dry place for 3 - 4 days, and in the fridge for about 1 week.

Looking for more gluten free cookie recipes? You’ve come to the right place!

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Daisy Lemon Curd Sandwich Cookies {gluten, nut & soy free} - These lemon curd cookies are every lemon dessert lover’s dream. Delicious homemade lemon curd and creamy buttercream are sandwiched between gluten free lemon cookies covered with lemon icing – and to top it all off, these daisy sandwich cookies couldn’t be prettier if they tried!

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Valentine's Chocolate-Dipped Heart Cookies {gluten, nut & soy free} - This Valentine’s day – share some (gluten free) chocolate-dipped heart cookies. Buttery, crumbly heart-shaped gluten free cookie sandwiches, filled with a pretty (and tasty) raspberry frosting and dipped into dark chocolate – what’s not to love?! Easy to make and yet so ridiculously adorable – these heart cookies are the perfect Valentine’s dessert. #glutenfree #cookies #valentinesday #valentinesgift #dessert #recipe

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