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 [affiliate link]! 🙂
I used an organic cacao powder and these were so tasty.
Chocolate Heart Cookies
- 4 cups blanched almond flour [affiliate link]
- 1/2 cup honey [affiliate link]
- 1/2 cup cacao powder (or cocoa powder [affiliate link])
- 1 egg
- 1 Tablespoon vanilla [affiliate link]
- 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 [affiliate link] 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.
- 4 cups blanched almond flour
- 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
- Mix dry ingredients together. Cut ½ cup 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 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. - Bake at 350° 8 to 10 minutes until firm to the touch.
- 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.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.
Can’t wait to try these!! Yum! Thanks for posting!
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)!
@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