Love is in the air! At least it is for these awesome vegan + gluten free Valentine’s cookies! So, break out the heart cookie cutters and your favorite Elvis Presley playlist so we can get started!
As you might have noticed by now, I clearly live a gluten free and planet healthy diet. I try to chose recipes that both serve the earth and my gut in the best way possible.
“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne
You may have also recognized my sweet tooth. I love desserts. In particular, I love holiday desserts. Baking (Or blending) for the seasonal favorites are my favorite health challenge. I love to transform holiday’s naughty side into something you can feel good about while maintaining your sweet tooth’s integrity. Mmmm.
Let’s get started.
My daughter was dazzled by the mess that these created whilst we began to make this beautiful concoction. She was even more dazzled by the sight of them as we sprinkled them with rainbow speckles warm out of the oven. Sorry, Zya, not quite old enough yet. All mine? Forget it. I have 2 hungry room mates that are absolutely of age to enjoy these savory treats, and while I am single, I am still generous with my baked goods.
“There is no love sincerer than the love of food.” ― George Bernard Shaw
You may be surprised that the key ingredient to these sweet treats are raspberries! YES! Raspberries. You don’t need fake food coloring to make incredible colors for your desserts. Mother earth has provided us with a rainbow if fruits and vegetables to do that for us quite naturally.
2 hours 30 mins
About 3 hours
Decadent and, “Buttery,” Valentine’s Day Sugar Cookies.
Author: Alana Roach
Recipe type: Dessert
Cuisine: Gluten Free, Vegan, Refined Sugar Free
Serves: 30 cookies
For the cookies:
•1 cup vegan buttery spread
•1 cup coconut palm sugar
•¼ cup unsweetened apple sauce
•3 cups gluten free flour blend (I like Bob’s Red Mill brand)
•¼ teaspoon of pink himalayan sea salt
•½ teaspoon of vanilla extract
For the frosting:
•¼ cup vegan buttery spread
•2 cups powdered coconut sugar (Learn how to make your own here)
•1 Tablespoon non-dairy milk (Choose your favorite! I really loved these with cashew milk)
•the juice of 10 raspberries, strained
1To make the cookies: Cream the buttery spread and the coconut sugar. Slowly stir in the applesauce and vanilla extract
2Add the gluten free flour blend and himalayan pink salt and mix until combined. If the dough seems too moist, add a bit more gluten free flour.
3Divide the dough into two balls. Wrap each ball in plastic wrap and refrigerate for at least two hours.
4Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or grease.
5Spread waxed paper on your rolling surface and sprinkle with gluten free flour. Unwrap one of the discs and sprinkle liberally with gluten free flour as well.
6Roll the dough to about ¼ of an inch thickness. Cut out your hearts, and place them on the cookie sheet. Bake at 350 degrees for about 10-12 minutes. They should be just slightly golden brown on the edges. The time may vary depending on the size of your cookie cutters. The hearts I used were about three inches across. Cool on wire racks.
7For the frosting: Press the raspberries against a fine mesh sieve over a large bowl. Discard the seeds.
8Add the vegan buttery spread and mix on medium speed.
9Add the coconut confectioner’s sugar a little bit at a time. When the frosting starts to look crumbly, drizzle in the non-dairy milk.
10Add the remaining coconut confectioner’s sugar and mix. If the frosting is too wet, add more confectioner’s sugar. If it’s too dry, add a bit more non-dairy milk. The more you make this recipe and/or frosting, the better it will get. So just do the best you can and have fun!
11Frost the cooled sugar cookies and top with sprinkles if desired.
“People who love to eat are always the best people.” — Julia Child
Namaste, soul family
BIO : Alana Roach is a International Yogi currently based out of Annapolis, MD. Formerly adorned by the city lights and the busy streets of America, she was then whisked away by the illustrious path of yoga and took to traveling the world to share it with others. A few years back she started to write about the transformation she undertook by practicing conscious living. Her passions became her career and she now holds RYS Teacher Trainings & International Retreats, Health Coaches, and writes every opportunity she gets. In her spare time she loves cuddling with her daughter, surfing, being in nature, and living amongst her ever growing and global loving and conscious community. She is on Facebook , Instagram, Twitter, and can be reached by email firstname.lastname@example.org & for health coaching at SelfHealwithAlana@gmail.com