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Gluten-free Valentine's Day Sugar Cookies with Royal Icing

  • Author: Ansley Beutler
  • Prep Time: 20
  • Cook Time: 8
  • Total Time: 28 minutes
  • Yield: 16 Cookies 1x
  • Diet: Gluten Free


Soft and buttery gluten-free Valentine's day sugar cookies decorated in pastel royal icing. Cute and funny sayings on each cookie resembling the heart-shaped conversation candies we know and love!



For the Cookies

  • 1 egg
  • ¼ cup maple syrup
  • 2 Tbsp coconut oil, melted and cooled
  • 1 tsp vanilla
  • 2 cups almond flour
  • ¾ cup tapioca flour (plus more when rolling out the dough)
  • ½ tsp baking soda

For the Icing

  • 2 cups powdered sugar (sub. monk fruit for a paleo option)
  • 2 - 3 Tbsp almond milk
  • Food coloring (see notes)


  1. Preheat oven to 350 F. In a bowl, mix together the egg, maple syrup, coconut oil, and vanilla until well combined. This is best done with a stiff whisk or a hand or stand mixer.
  2. Add the almond flour, tapioca flour, and baking soda to the bowl and fold until a large ball of dough forms. The dough will be a little sticky which is okay.
  3. On a working surface, sprinkle a little extra tapioca flour on a piece of parchment paper. Roll out the dough with a rolling pin until 1/2 inch in thickness. Cut out hearts from the dough with a cookie cutter and transfer to a baking sheet lined with parchment paper. Bake in the oven for 8 - 10 minutes until golden brown. Let cool before icing.
  4. In a large bowl, whisk together the powdered sugar and 2 Tbsp of almond milk with a spoon. Continue to add almond milk in 1 teaspoon increments until you reach your desired consistency. If it ever gets too thin, you can add a sprinkle of powdered sugar. You are looking for a semi-thick consistency. The icing should slowly roll off the spoon when you raise it in the air above the bowl.
  5. Divide the icing into separate bowls and dye each with appropriate food coloring (be sure to make one a deep red for the writing). To get a pastel color, only use a small drop of food coloring.
  6. Transfer the icing to a piping bag fitted with a small tip or a ziplock bag with a small cut in the corner. Draw an outline of the heart around the cookie, leaving a little space around the edges. Then, "flood" the center of the outline with icing. Be sure not to add too much as the icing will spread a little. I like to leave a few bare spots and move the icing around with a toothpick or the tip of the pipping bag. Repeat this for all icing colors until all the cookies are iced. Let the icing set for 15 - 20 minutes.
  7. Transfer the red icing to a pipping bag fitted with a very small tip. Write cute and funny quotes or sayings on each heart. Let the red icing dry before enjoying!


Food coloring : I recommend gel food coloring for the icing. However, this one is a great vegan and natural option.

Storing : If storing these cookies, make sure the icing is completely dry. After the icing is set, store these cookies in an airtight container. They will keep for 5 days out on the counter and a week in the fridge.

Tapioca substitution : If needed, substitute the tapioca flour for arrowroot starch.

Powdered sugar substitution : If desired, substitute the powdered sugar for powdered monk fruit.

  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: valentines day sugar cookies, royal icing valentines cookies, gluten-free valentines cookies