VALENTINE’S HEART COOKIE // SWEET LAUREL
Valentine’s Heart Cookie
As you probably know by now, I’m a super an of heart shaped baked goods. When Nick and I got married, we made a heart shaped banana bread loaf for every guest at our wedding. We had 330 guests, so we made loads of banana bread! Every year, I make something heart shaped for Valentine’s Day, whether it is our Valentine Cookies, Pretty Pink Valentine’s Cake or our Valentine Cupcake Cake! This year, we’re making it super simple, with a delicious, vegan Heart Cookie Cake! This cookie is so easy to make, and you actually don’t even need a heart shaped pan if you’re down to shape the dough yourself! If you make the cookie this way, be sure to line your pan with parchment paper first! And enjoy!!!
Yield: 1 heart shaped cookie, about 6-8 inches wide, about 4-5 servings
Prep Time: 15 minutes
3 cups almond flour
1/4 cup 100% maple syrup
1/4 cup maple sugar or date sugar
1/2 cup coconut oil (melted), plus extra for greasing pan
1 teaspoon baking soda
1/2 teaspoon pink salt
3/4 cup Sweet Laurel chocolate chips
Preheat oven to 350.
Line a 6-8 inch heart shaped baking pan base with parchment paper. You will need to cut out a heart shaped piece of parchment. Grease the sides of the pan with coconut oil. * (If you don’t have a heart shaped pan, see headnote above)!
In a bowl, mix together the almond flour, maple sugar, baking soda and pink salt. Stir until all ingredients are evenly blended. Add the maple syrup, coconut oil and chocolate chips. Stir until batter forms.
Press into heart shaped baking pan. Bake about 10-12 minutes, until it has an even golden brown color. Allow to cool, then carefully release from pan. Enjoy!