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Product Review: Blanched Almond Flour »


Valentine’s Day Cookies

orange heart cookies gluten-free recipe

We have been working away on our Valentine’s cookies this week. The ones pictured above are my younger son’s.

This recipe for heart shaped sugar cookies is gluten and dairy free, Paleo/primal friendly and does not use refined sugar. Further, this cookie recipe uses coconut oil, of which I am a big fan.

My older son did not want to give out paper valentines, so he made cookie valentines, as pictured above. Because the children in his class have a myriad of food allergies, this recipe is gluten-free, sugar-free and dairy-free. Even without those ingredients, my son claims the children in his class still say, “yum.”

Valentine’s Day Cookies

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  1. In a large bowl combine almond flour, salt, baking soda and nutmeg
  2. In a smaller bowl, mix together coconut oil, agave and orange rind
  3. Mix wet ingredients into dry
  4. Separate dough into 2 balls and place each on a piece of parchment paper
  5. Cover each ball of dough with another piece of parchment paper and roll out to ? inch thickness
  6. Place in freezer for 30 minutes
  7. Use heart shaped cookie cutters to cut out cookies
  8. Bake at 350° for 5-7 minutes
  9. Cool and serve

Makes 32 cookies

valentines day craft hearts

Valentine’s Day craft: colored paper hearts

Update: Thanks to lisa’s comment below, I found that there was a typo in this recipe, these cookies require ¼ cup of agave, not 1 ¼.  My apologies and my disaster, not hers.  Thanks lisa for catching this error.


posted on February 13, 2007, 29 comments

  1. OK, I am saving this recipe for when I get more almond flour! Yum!

    Susan :)

  2. lisa

    first i want to say that i really enjoy your blog and have enjoyed several of the recipes you have posted.
    i don’t quite know what happened this time, but i tried to make these cookies this weekend and it was a disaster. i followed the simple instructions very closely, but found the consistency of the dough to be too liquidy from all of the agave nectar that was added. so i added an additional cup of almond flour and froze the dough. once frozen and rolled out i was able to cut the heart shapes out, but the minute they went into the oven they turned into puddles on my cookie sheet. i am bummed out about the results because they sounded so delicious and i have really enjoyed some of your other recipes. is there a typo in the recipe for the quantities?

  3. lisa

    thank you, elana. i can’t wait to try them over :) i was able to salvage a good part of the dough i had left by adding all-purpose gluten-free flour and transforming the dough into a raspberry thumbprint recipe. thanks for all of your hard work in the kitchen!!!

  4. Susan -Thanks

    Lisa -I came home a little early from our 3 day weekend and headed straight to the kitchen to test these cookies. You are correct. There is a typo in the recipe. Upon testing it, I found that the batter is like a cake batter, not at all like anything that would work for a cookie. So, I went back and dug up my original scrap of paper and found that this recipe calls for ¼ cup of agave, not 1 ¼.

    I am now going to add some eggs to this soupy batter and try to make a cake out of it –maybe some chocolate chips or dried fruit as well, in order to interest my children.

    Thanks again for your kind comment and for delicately pointing out this glaring error.

    I’m so glad you were able to salvage!

  5. Laura K

    Ah, sweet delicious orange-flavoured archives, how I love you!

  6. Laura, Thanks for your sweet, orange flavored comment!

  7. Stephanie

    This may be a silly question, however I am new to gluten-free baking and I want to be especially thorough as I am taking part in a “cookie exchange” and baking for a person on a gluten-free and dairy-free diet. I already have some sorghum flour on hand in my pantry, and I was curious to know, how easily can I substitute sorghum flour for almond flour?

    • Rin

      Stephanie–
      I was just reading your comment and realize this is nearly a year after you posted, but in case you (or someone else!) is wondering, sorghum flour is high-protein, just like almond flour. I have used this substitution in the past for people with nut allergies and the recipes turn out great (but a different texture–more gritty).

  8. Ruth J Hirsch

    Hi, Elana,

    Many thanks for your wonderful writing– today, licorice, and it tempted me to retrospect some of your recent blogs.

    I am not clear re: coconut oil: when do you use refined and when virgin? Would you consider including that detail in your recipes?

    Many thanks,
    best wishes for a good weekend and a Gut Shabbos,
    Ruth

  9. Cindy

    Elana,
    First I want to thank you for your website….Lately my granddaughter(shes 3) has been having headaches and now we are on the search for what may be wrong…they have just been to frequent…My son thinks it could be her blood sugar as it runs in our family….Anyway we are watching and of course trying your recipes in hopes something will help. Today she and I made your awesome orange cookies.. she took a box of them home to share and anyone we encountered on the way home she shared with them also…Thank you again they were so yummy…..

  10. Alexandra

    Elana – What is your recommendation for icing for these cookies?

  11. Tami Millett

    Can these be made into snickerdoodles? Any ideas?

  12. Christine

    Hi Elana!

    I am wondering what I could add to this recipe to make the cookies firmer and/or thicker. I made these today for children with allergies and the cookies are so fragile I am unsure how to transport them to school. I also only had luck cutting them out with open-topped cookie cutters and had to work fast as the dough would start to melt, but all in all, they worked!

    Thank you for coming up with a recipe without so many allergens! I needed to meet the requirement of no dairy, eggs, soy, peanuts and gluten-free. Thanks to you–there is a cookie!! Also came up with a coconut oil, sugar and vanilla frosting that tastes good too!

    And, my kids and I have to say that the raw cookie dough tastes delicious!!

    Best regards,
    Christine

  13. Hi Elana:

    I’m just wondering if soaking the almonds overnight and dehydrating them for 12 hrs. has the same results as blanching them?

    Thanks,
    Heidi

    • Rosa

      Heidi,

      I believe the blanching in this case refers to the removal of the brown outer skin of the almonds before they are turned into flour.

      If you intend to grind your own unblanched almonds into flour, I imagine you could do that. The resulting flour is higher in fiber, and of course has brown flecks in it.

  14. May Soas

    I love the valentine cookie idea!!…what do you use to give them the different colors?

  15. Sandra

    Thank you! This will be perfect for a party I’m going to in April :)

  16. Heather

    Thank you for this fabulous recipe! I made them last night for Valentine’s Day today. I was way behind schedule and didn’t want to roll and cut, so I rolled each half into a loggish shape and put it in the crook of a folded piece of cardboard (to make the bottom of the heart), then I dented the top with another piece of folded cardboard (to make the top of the heart). I left it in the bottom piece of cardboard and stuck it in the fridge for about half an hour. Took it out of the cardboard, and Voila! just cut off little heart shaped cookie dough! Also, for an extra treat for my kids, I dipped some of them in a mixture of 80% chocolate and coconut oil and stuck them in the freezer. So good! Raves all around!

  17. Naomi

    We made these today, except I used melted butter and honey instead of agave. And I didn’t have oranges, so I just used a little extra fresh-grated nutmeg. I put them in the freezer for a little over an hour, and they rolled out nicely on waxed paper with my french rolling pin. Thank you for the recipe!

  18. Stacia

    I’m making these cookies this evening and made them according to the recipe, aside from using honey instead of agave (1:1). The mix came out very crumbly, unable to stick together really at all and I am baffled. Has anyone else experienced this? I don’t think it’s the honey because I sub it for agave in all recipes and have not had an issue. I went ahead and added an egg, which seems to have done the trick. I expect, given how good they smell in the oven right now, that they’ll be fantastic.

  19. Britt in Tx

    Valentine’s coming up I might just make these for my fam and me of course ;) lol Jk ( Just Kidding )

  20. Pat

    Hi everyone, thanks for the great suggestions. I need a nut-free flour — has anyone used Bob’s GF flour or arrowroot flour?
    Thanks!
    Pat

  21. Katelyn

    Hi Elana, I live in Canada and Honeyville does not ship to Canada, do you have any other recommended Almond Flour brands that I may be able to get? I also have had no success with Bob’s Red Mill.

  22. Ruth J. Hirsch

    Dear Elana,

    I hope all is well with you.

    I love and miss cookies w crunch- and I know to trust you to check and re-check recipes. And of course, no gluten in (blanched) a. flour.

    So I am wondering how it is that these have a sort of tough texture, not delicate. I am enjoying them— I used ingredients as written, coconut oil, (honey not agave.)

    If you have ideas vis a vis this cookie turning out tough-ish, I would appreciate hearing.

    warm best

    Ruth

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top