These Valentine’s Day Gluten Free Chocolate Chip Cookies are easy and quick to make. They’re dairy, gluten, and grain-free, and loaded with sunflower butter and heart candies!
Definitely homemade cookies are a great way to surprise your valentine and a sweet way to say, “I love you.” So why not make for him or her a batch of these gluten and dairy-free cookies?
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I love gluten-free cookies because they are easier to make and also low-carb. I use 70% cacao chocolate chips just because they don’t have milk and the amount of sugar is less too. I also sprinkled these cute heart candies on the top of the cookies, which gave a nice crunchy texture to this recipe and more flavor. To be honest I didn’t think the heart candy was going to work well on this recipe but it did, especially because after baking them, they became even tastier.
This Valentine’s Day Gluten Free Chocolate Chip Cookies recipe is very easy and quick to make. But, it is very important that you allow the cookies to cool completely before you transfer them to a wire rack or a covered container because they are very delicate when they are hot. You may break them if you don’t wait at least 8 minutes to cool down. They may look undercooked after 10 minutes of baking, but when they cool down you will see how soft and perfect they are. However, if you prefer crispier cookies, I suggest you leave the cookies in the oven for 3 more minutes.
Is there anything as too many cookies? On top of these Valentine’s cookies, I’ll also be baking my Chocolate Almond Butter Cookies, Coconut Flour Chocolate Chip Cookies, and Cranberry Almond Chocolate Chip Cookies!
So, I hope these cookies can really bring more joy during your Valentine’s Day. Want more V-Day treats? Try these 10 Healthy Valentine’s Day Desserts or these 12 Healthy Gluten-free Cookies Recipes.
Valentine's Day Gluten Free Chocolate Chip Cookies
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Ingredients
- 1 cup sunflower butter no salt organic
- ½ cup raw sugar or you can replace for brown sugar and/or coconut sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- ½ cup 70% cacao chocolate chips
- ¼ cup heart candy
Instructions
- Pre-heat the oven to 350F.
- In a medium bowl, whisk all the ingredients together, except the white chocolate chips.
- When all the ingredients are combined, add the chocolate chips and mix well.
- Scoop out 1 tablespoon of the batter onto the tray with silicone mat or parchment paper.
- Sprinkle heart candy on the top of the cookies.
- Bake for 10 minutes. Let them cool completely to remove from the baking sheet, otherwise the cookies may break apart. Makes 22 cookies.
Tips
- Use a cookie scoop to get perfectly even cookies. If you do not have one, you can use a large spoon or even weigh the dough balls.
- If you do not have heart candies, you can use pink and red M&M's.
- Make sure to let the cookies cool before transferring them as they are delicate when hot.
- To store: Store the chocolate chip cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Anna @ shenANNAgans says
Oh I love these cookies so very much. We have a tradition in my office, everyone is to bring along a sweet treat to share, me thinks these will be my gift to the gang. 🙂 It’s like super love because they are GF too.
Sarah@Whole and Heavenly Oven says
Now you’ve got me incensed to try sunflower seed butter in my next batch of flourless cookies! These seriously look SO perfectly soft and chewy and I love how festive they are for V-day!
Amira says
These are really so cute. I like the little hearts so much, it adds another dimension to the cookies.Thanks for the recipe.