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Make the love of your life these gluten, dairy, dye free Valentine’s Day Cookies!
Oh, the season of chocolate! If you’re considering a gluten, dairy free lifestyle, the thought of what can’t be eaten can be overwhelming. We started researching the benefits of a whole-food, gluten and dairy free diet when our kiddo was diagnosed with Autism – read about it here!
Although there are dairy free chocolate alternatives out there, they can be hard to find and pricey.
That’s when I decided to take my favorite gluten, dairy free cut out recipe and make Valentine’s Day cookies. You know what? No one missed chocolate!
I love this recipe because it makes about 2 dozen, which is a perfect amount for a small batch — and they taste great! I use a 2″ heart cookie cutter, however, you can use something larger – just adjust baking time according to size and thickness.
I also make the sprinkles, using organic sugar and India Tree natural food colors. The colors are a bit more muted than traditional food dye, but they taste delicious, and I rest easy knowing what the ingredients are.
Be sure to use certified gluten free ingredients. For an all-purpose gluten free flour recipe, click here! When using store-bought gluten free flour, just be sure you’re using one that contains a binder (like Xanthan gum) otherwise your cookies will turn to dust. Most will note on the package whether or not a binder should be added.
Valentine’s Day Cookies Gluten & Dairy Free
- 6 Tbsp Non-dairy baking stick We like Earth Balance
- 1/2 cup Sugar
- 1 Large Egg, slightly beaten
- 1/2 tsp Pure vanilla extract
- 1 1/2 cups All purpose, gluten free flour Make sure it has a binder like Xantham gum
- 1/2 tsp Baking powder
- 1/2 tsp Salt
- 1 1/2 cups Powdered Sugar
- 1 Tbsp Non-dairy baking stick We like Earth Balance
- 1 tsp Pure vanilla extract Can substitute with other flavors like peppermint, anise, etc.
- Water or dairy milk substitute
- 3 Tbsp Granulated sugar
- Natural food coloring India Tree, McCormick or other favorite
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper, set aside.
- Cream the baking stick and sugar together until well combined
- Add in egg and vanilla. Cream together
- In another bowl, combine flour, baking powder and salt. Add the dry ingredients to the creamed mixture and combine well. It will be sticky; if you think it’s too sticky, add a little more flour 1 tsp at a time. Too much flour will make dough tough.
- Form dough into a disk and wrap in plastic wrap. Place in refrigerator for at least 1 hour.
- Sprinkle flour onto a flat surface, place the disk of dough on it and sprinkle a little flour on top.
- Using a rolling pin, roll dough out to about 1/4 inch thickness. If sticky, lay plastic wrap on top and then roll over it.
- Use a heart shaped cookie cutter to cut dough. (use a 2″ cookie cutter to yield 2 dozen) Place cookies on parchment lined baking sheets.
- Bake for 8-12 minutes (will depend on size and thickness of cookies). Gluten free flour doesn’t brown like regular flour, but these will be lightly brown at the edges.
- Allow to cool completely before adding icing and sprinkles.
- Mix powdered sugar, baking stick and vanilla until well combined.
- Add liquid 1 tsp at a time until desired consistency.
- Add in natural food coloring (like India Tree or McCormick) if desired
- Place 3 Tbsp of granulated sugar into a bowl.
- Add food coloring, 2 drops at a time and keep mixing until desired color.
- Store in an air tight container
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