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Recipe: Chocolate Heart Cookies with Peanut Butter Frosting

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Chocolate and Peanut Butter Cookies

I found the recipe for the cookies I mentioned in my Valentine’s Day Meal post. These were so yummy!  Dr. Natasha Campbell-McBride says if you no longer have digestive issues, cocoa is okay so here is the recipe I came up with for cookies. No baking soda! :-)

I used an organic cacao powder and these were so tasty.

Chocolate Heart Cookies

  • 4 cups blanched almond flour (Honeyville‘s recommended)
  • 1/2 cup honey
  • 1/2 cup cacao powder (or cocoa powder)
  • 1 egg
  • 1 Tablespoon vanilla
  • 1/2 t. salt
  • 1/2 cup butter, softened

Mix dry ingredients together.  Cut the butter into the dry ingredients. Scramble egg and mix together the wet ingredients.

Form into a log, place in the freezer for two hours. The dough was a little sticky so I buttered some plastic wrap and formed into a log and put it in the freezer for a while to harden up so I could work with it and cut out shapes with the cookie cutters. You could probably get by dropping these by the teaspoonful as well.

Slice 1/4 inch thick. Use two different sized heart shaped cookie cutters to make heart shaped cookies. As you can see, there is a frame around the cookie, this is achieved by cutting out two large hearts, and then cut out a smaller heart from one of the large hearts.  Gently place the “frame” onto the large heart.

Bake at 350° 8 to 10 minutes until firm to the touch.

Peanut Butter Frosting

  • 1 cup natural peanut butter, smooth or chunky, stirred thoroughly before measuring
  • 1/4 cup honey
  • 1/4 cup butter, barely softened

Mix the honey, peanut butter and butter together.  I placed the frosting into a ziploc bag and squished the frosting into the cookies.

You don’t have to form these into hearts to make them taste good. :-)

This recipe was included at Fat Tuesday.

Recipe: Chocolate Heart Cookies with Peanut Butter Frosting
Author: 
Recipe type: Dessert
Cook time: 
Total time: 

Serves: 18
 

Ingredients
  • 4 cups blanched almond flour (Honeyville‘s recommended)
  • ½ cup honey
  • ½ cup cacao powder (or cocoa powder)
  • 1 egg
  • 1 Tablespoon vanilla
  • ½ t. salt
  • ¾ cup butter, softened (divided use)
  • 1 cup natural peanut butter, smooth or chunky, stirred thoroughly before measuring
  • ¼ cup honey

Instructions
  1. Mix dry ingredients together. Cut ½ cup butter into the dry ingredients. Scramble egg and mix together the wet ingredients.
  2. Form into a log, place in the freezer for two hours. The dough was a little sticky so I buttered some plastic wrap and formed into a log and put it in the freezer for a while to harden up so I could work with it and cut out shapes with the cookie cutters. You could probably get by dropping these by the teaspoonful as well.
  3. Slice ¼ inch thick. Use two different sized heart shaped cookie cutters to make heart shaped cookies. As you can see, there is a frame around the cookie, this is achieved by cutting out two large hearts, and then cut out a smaller heart from one of the large hearts. Gently place the “frame” onto the large heart.
  4. Bake at 350° 8 to 10 minutes until firm to the touch.
  5. Peanut Butter Frosting: Mix the honey, peanut butter and remaining ¼ cup butter together. I placed the frosting into a ziploc bag and squeezed the frosting into the cookies.

 

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4 comments to Recipe: Chocolate Heart Cookies with Peanut Butter Frosting

  • Alicia

    Can’t wait to try these!! Yum! Thanks for posting!

    [Reply]

  • Scout

    Here you say “natural peanut butter”, do you mean something bought from the store like Smuckers? Peanut butter is one thing my family adores and I would love to find more things that we can get from the store which are GAPS approved (and not mommy labor intensive)!

    [Reply]

    Starlene Reply:

    @Scout, sorry for the delay in my response. Yes, the Smuckers from the store is okay. Just be sure to look at the ingredients and make sure they are all legal. I recently saw a “natural” brand that had some kind of organic sugar in it, which isn’t necessary! Best, Starlene

    [Reply]

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