Recipe: Chocolate Heart Cookies with Peanut Butter Frosting
Cook time
Total time
Serves: 18
  • 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
  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.
Recipe by GAPS Diet Journey at