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5 from 1 vote

Heart Shaped Cut out Chocolate Chip Sugar Cookies

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!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Cookies
Cuisine: American
Keyword: chocolate chip sugar cookie, heart shaped chocolate chip cookies, sugar cookies with chocolate chips
Servings: 24 cookies
Calories: 148kcal


  • 1 egg
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup
  • 2 tablespoon 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 teaspoon baking soda
  • ¼ teaspoon 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.


Storing : Allow the chocolate to set completely before storing. Transfer the cookies to an airtight container. They will keep for up to a week in the fridge and 4 days out on the counter.


Calories: 148kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 63mg | Fiber: 2g | Sugar: 6g | Vitamin A: 13IU | Calcium: 31mg | Iron: 1mg