Healthy Almond Shortbread Heart Cookies {GF, Vegan, Paleo}

4.89 from 17 votes

Healthy Almond Shortbread Heart Cookies {GF, Vegan, Paleo}

These gluten-free Healthy Almond Shortbread Heart Cookies are a simple and elegant cookie recipe made with only 5 simple plant-based ingredients.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings:

Calories: 136kcal

Author: Agnieszka

Ingredients

Cookies

1 cup blanched almond flour
½ cup coconut flour
¼ cup refined coconut oil
¼ cup maple syrup
½ - 1 teaspoon pure almond extract* See note below

Chocolate Coating

3 oz chocolate chips vegan chocolate chips
1 ½ tablespoon coconut oil
sprinkles optional

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
In a medium bowl mix together almond flour, coconut flour, maple syrup and melted coconut oil.
Mix with a spatula until smooth dough forms.
Transfer to a counter and form a dough ball with your hands.
Place the dough ball between two sheets of parchment paper and roll to about ¼ inch thick.
Cut out cookies using a heart shaped cookie cutter. Take leftover cookie dough, form a new ball, roll between two pieces of parchment paper, cut out more cookies. Repeat until you use up the entire dough.
Place the raw cookies on a prepared baking sheet.
Bake at 350 degrees Fahrenheit for 12-14 minutes, until the edges start turning a very pale brown.
Cool the cookies completely on the baking sheet on a cooling rack.
Prepare the chocolate. Place the chocolate chips and coconut oil in a microwave safe bowl and microwave for 30 seconds. Stir and place back in the microwave for 15 seconds. Stir again. Keep microwaving and stirring in 15-second increments until completely melted and slightly runny.
Immediately dip the cookies in chocolate half way through and place back on parchment lined cookie sheet. Tilt the bowl when you’re dipping the last couple of cookies to make the dipping process easier.
Sprinkle with heart sprinkles or pink sugar, if desired and place in the fridge until the chocolate is set, at least 20 minutes.
Enjoy right away and store leftover cookies in an airtight container in the fridge.

Notes

I like these cookies to have a distinct almond flavor so I add a full teaspoon of almond extract. However, if you want only a hint of almond flavor, use only ½ teaspoon of the extract. You can also swap it for vanilla if you don’t like almond flavored cookies.

For vegan cookies make sure you are using dairy free chocolate chips.

The dough is easy to cut out but it’s quite soft and may break easily when lifting the raw cookies. I use a butter knife or something similar to lift them off the counter and transfer onto a cookie sheet before baking.

Nutrition