Valentine’s Day Shortbread Hearts (GF, DF)

IMG_7267.JPGAre you looking for some treats to make for Valentine’s Day or to warm up on a winter day? Well look no further, as these cookies are amazing! They are not complicated and when dipped in melted dark chocolate, they are a decadent dessert. I dipped mine in chopped pistachios, unsweetened coconut, chopped crystallized ginger and roasted cacao nibs.

Makes 12 medium sized hearts and 8 tiny hearts

Ingredients:

1/2 cup coconut oil, room temp. ( you could also use soft unsalted butter)

1/3 cup maple syrup

2 tbs. cane sugar

1 3/4 cup gluten-free flour of your choice

1/2 cup blanched almond flour

1/4 tsp. salt

1/2  tsp. vanilla

Method of Preparation:

  • Place the coconut oil (or butter) in a mixing bowl and mix until soft and creamy.  Add the maple syrup, sugar and vanilla extract and mix for 2 minutes to get some air into the mixture.
  • Using a wooden spoon, stir in the gf flour blend, almond flour and salt.
  • Form dough into a ball, wrap in plastic wrap and flatten.
  • Chill for 30 minutes
  • Preheat oven to 350 F.
  • Line a sheet pan with parchment
  • Roll out the dough between two sheets of parchment to 1/4″ thickness. Cut out hearts using a cutter.
  • Place on parchment lined sheet pans and bake for 15-16 minutes or until edges begin to brown. Cookies will harden as they cool.
  • Melt chopped dark or bittersweet chocolate over a double boiler or in a microwave on low.
  • Dip the edges of the cookies in the chocolate and sprinkle with desired toppings such as chopped nuts or coconut.

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