Elevate the classic cookie with these heart shaped cut out chocolate chip sugar cookies! They have mini chocolate chips sprinkled throughout and further decorated with melted chocolate and a dusting of cane sugar. They make the perfect Valentine's Day treat and are made gluten free and dairy free too!
Nothing says I love you like a fresh baked heart shaped chocolate chip cookie! These cookies are great for Valentine's Day or really any day you want to show someone you care.
We take my classic gluten free sugar cookie recipe and add some mini chocolate chips to the dough for an added chocolaty flare.
They're super fun, easy to make, and the dough holds its shape when baked! It's like a chocolate chip cookie, sugar cookie, and shortbread cookie all in one.
Ingredients and notes
- Almond flour - The base flour in these gluten free sugar cookies. It has the perfect soft and pliable texture while makes rolling it out easy.
- Tapioca flour - Used to help cut the density from the almond flour and allows the cookies to remain nice and fluffy. Substitute with arrowroot starch if needed.
- Coconut oil - Provides moisture to the cookie dough. Swap with melted butter if needed.
- Maple syrup - Used to sweeten the cookies. Substitute with agave or honey or date nectar if desired.
Step by step directions
You will need a mixing bowl with a whisk and spatula or a stand mixer with the paddle attachment to make the cookie dough. You will also need parchment paper and a rolling pin and heart cookie cutters to make the cookies.
Step 1 : Whisk together the wet ingredients
First, whisk the egg with the melted coconut oil, maple syrup, and vanilla until well combined.
Step 2 : Fold in the dry ingredients
Then add the almond flour and tapioca flour along with the baking soda and salt. Mix well until soft sticky dough forms.
If you're doing this by hand it will take some time for the dough to form. Make sure to use a stiff spatula or a wooden spoon since you'll have to give it some elbow grease.
Step 3 : Fold in the chocolate chips
Sprinkle in the mini chocolate chips and fold into the dough to distribute. It's best to do this with a rubber spatula or your hands so you don't over-mix the dough.
Step 4 : Cut into hearts
Sprinkle some extra tapioca flour on a piece of parchment paper and roll out the dough with a rolling pin to about ½ inch in thickness.
Use heart shaped cookie cutters to cut shapes out of the dough. Transfer the cookies to a baking sheet lined with parchment paper. The best way to do this is with a thin metal spatula.
Leave an inch or two in between each cookie on the baking sheet so they have room to bake in the oven.
Roll out the unused dough and repeat.
Bake the cookies until risen and the edges are rounded. Allow them to cool completely on a cooling rack before decorating.
Step 5 : Decorate with chocolate
Melt the dark chocolate in a double boiler. You can also place a skillet over a pot of simmering water. The indirect heat effortlessly melts the chocolate.
Once melted, pour some chocolate into a small bowl and some into a pipping bag fitted with a small tip. If you want to decorate the cookies all the same then just choose one style.
Dip some of the heart cookies halfway into the bowl of melted chocolate. Use the pipping bag decorate the other cookies with lines like a package.
- Of course, you can use any type of cookie cutter to cut out shapes from the dough.
- Switch up the mini chocolate chips with something else like chopped nuts, peppermint pieces, or sprinkles.
- Feel free to decorate your cookies however you want. You can use royal icing, spread a butter cream frosting on top, or drizzle with white chocolate instead.
How to store
Allow the chocolate to set completely before storing. Transfer the cookies to an airtight container.
If you are storing them in the fridge, you don't need to worry about stacking them on top of one another. If storing out on the counter, try not to stack the chocolate part of the cookie on top of another cookie as the chocolate may get soft at room temperature and make a mess.
The cookies will keep for up to a week in the fridge and 4 days out on the counter.
Frequently asked questions
I haven't tried this recipe with anything else and I don't recommend it. The almond flour provides a soft texture to the cookies which is perfect for cut out sugar cookies.
Use some extra tapioca flour and sprinkle it over a piece of parchment paper. The cookies are much easier to peel off the parchment paper than say a cold counter top. Use a metal spatula too for easy removal.
You'll love these other chocolaty treats:
Heart Shaped Cut out Chocolate Chip Sugar Cookies
- 1 egg
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 2 Tbsp coconut oil - melted and cooled
- 2 cups almond flour
- ¾ cup tapioca flour - plus more when rolling out the dough - at least ½ cup
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup chocolate chips - mini
- 1 cup dark chocolate - for dipping
- Coarse cane sugar - to sprinkle on top (optional)
- Preheat oven to 350 F. In a bowl, add the egg, vanilla, maple syrup, and coconut oil and mix to combine with a hand or stand mixer or stiff whisk.
- Slowly fold the almond flour, tapioca flour, baking soda, and salt into the bowl with the egg until no flour clumps remain. Sticky dough should begin to form
- Fold the chocolate chips into the dough until well combined.
- Place a piece of parchment paper on a flat surface and sprinkle some tapioca flour on top. Place the dough on top and sprinkle a little more tapioca flour on top of the dough. Roll dough out to about ½ inch in thickness. Use a heart-shaped cookie cutter to cut the dough into hearts and place on a baking sheet lined with parchment paper.. Bake for 8 - 10 minutes until they turn a golden brown color. Let cool before decorating.
- Once the cookies have cooled completely, melt the dark chocolate in a double boiler or in the microwave using 10 second intervals. You can also make your own double boiler by placing a skillet over a pot of simmering water. Decorate the cookies by either dipping half of the heart in the melted chocolate or drizzling it over the cookies with a spoon or a pipping bag fitted with a small tip. Sprinkle coarse cane sugar after the chocolate has had a chance to cool slightly.