These Valentine’s Day Chocolate Cookies are a vegan and gluten free chocolate cookie made to look like the scrumptious little chocolates you find in those big heart shaped boxes. Not realizing it until my taste tester (husband) said something, but these little chocolate cookies taste just like Oreos, but with a macaroon lightness to them. Yum!
This chocolate cookie recipe is both vegan and gluten-free so it’s perfect for anyone looking for a sweet recipe for Valentine’s Day, or anytime really.
To make the cookies you will need…
1 1/2 Cups Bob’s Red Hill GF 1-to-1 Baking Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Soda
8 Ounces of Vegan Butter (I prefer Miyoko’s )
2 Tbsp Cup Maple Syrup or Agave
1/3 Cup Sugar
1 Teaspoon Vanilla
Pinch of sea Salt
How to make the chocolate cookies…
In a bowl, combine the flour, baking soda, and cocoa
Using your mixer add 8 ounces of vegan butter, syrup, sugar, vanilla, and salt.
Add your flour mixture to your butter mixture using your hands to incorporate. Mold dough into a ball and cover in saran wrap. Allow the dough to sit in the fridge to chill for about 10-15min.
Pre-heat the oven to 350 degrees
Remove your dough from the fridge and roll out between two pieces of parchment paper. Add a light sprinkle of flour as needed if the dough becomes too sticky.
Using your cookies cutters, cut out your cookies and add to a parchment lined cookie sheet.
Bake in the oven for about 10-15 minutes until cookies look done. Don’t over bake as the cookies are thin and bake quickly.
Allow cookies to cool completely before adding chocolate and decorations.
How to make the chocolate topping…
What you need
- 1 bag of vegan chocolate chips
- 1 Tsp coconut oil
In a small pot heat up 2 cups of vegan chocolate chips over low heat, stirring continuously until all chips have melted. Add in the coconut oil and stir until melted in.
Carefully holding a cookie between two fingers, lightly dip just the tops of each cookie in the chocolate. Continue this until all cookies are covered. Don’t worry if the chocolate isn’t perfectly smooth, that’s what makes them look like real little chocolates!
Store cookies in the fridge until you are ready to add the buttercream.
How to make the decorative buttercream…
Add butter, sifted powdered sugar, almond milk, and almond extract to a mixer and mix.
- 1/2 Cup Vegan Butter
- 2 Cups Sifted Powdered Sugar
- 1 Tbs Plant Based Milk
- 1 Tsp Almond Extract (can substitute with vanilla)
Decorating
Add the buttercream to a piping bag and any piping tip you prefer. I used a #2 tip for most of the decorating.
You can decorate the cookies any way you like, using sprinkles, chopped nuts, and fondant. Once all off your cookies are decorated, Enjoy! I know I did, quite a few times before they were even finished.
Don’t forget to serve each cookie dressed up in a brown mini cupcake wrapper!
Cookies can be stored in the fridge or in a airtight container.
How cute are they?!
Would love to hear if you make this recipe. I promise you won’t even know it’s vegan and gluten-free!
