Imagine sinking your teeth into a decadent, chocolate-rich treat that not only satisfies your sweet cravings but also captures the essence of romance - all while being completely gluten-free! These Valentine's Day Brownie Cookie Cut-Outs are the ultimate dessert that proves love knows no dietary restrictions. With their rich cocoa flavor, delicate heart shapes, and guilt-free ingredients, these cookies are about to become your new seasonal obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, cocoa powder, and baking soda. Whisk together to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, mix the melted coconut oil, honey, egg, and vanilla extract until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a consistent dough. Mix until no dry streaks remain.
- Refrigerate the dough for 15-20 minutes to make it easier to handle and prevent sticking.
- On a surface dusted with cocoa powder, roll out the chilled dough to approximately 1/4 inch thickness.
- Use heart-shaped cookie cutters to cut out the brownie cookies. Carefully transfer the cut-outs to the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are slightly firm and the center looks set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with melted dark chocolate, powdered sugar, or gluten-free frosting for a festive Valentine's Day touch.
Tips
- Chill the dough: Refrigerating the mixture for 15-20 minutes makes it easier to handle and prevents sticking when cutting out shapes.
- Use cocoa powder for dusting: Instead of flour, dust your work surface with cocoa powder to maintain the gluten-free status and add extra chocolate flavor.
- Don't overcrowd the baking sheet: Leave enough space between cookie cut-outs to ensure even baking and prevent them from merging.
- Check for doneness: The cookies should have slightly firm edges and a set center. Avoid overbaking to maintain a soft, brownie-like texture.
- Decorating options: Get creative with toppings like melted dark chocolate, a light dusting of powdered sugar, or gluten-free frosting to make your cookies extra festive.
- Storage tip: Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 25mg
