Heart shaped chocolate cookie with pink icing

Gluten Free Chocolate Valentine’s Cookies

I found this recipe at  So Simple Gluten Free with Jen.

I substituted Carol Fenster’s flour blend for the Bob’s Red Mill All Purpose Flour. They turned out so good I made a second batch and added dark chocolate pieces and walnuts.

I made a double batch of Carol’s sorghum flour blend:

Carol’s Sorghum Flour Blend

1 1/2 cups sorghum flour
1 1/2 cups potato starch (not potato flour) or cornstarch
1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Then I made the cookie dough:

Ingredients For Cookies:
1 stick (1/2 cup) shortening (I used butter)
1/3 cup cane sugar
1/3 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Baking Flour (I used Carol’s Flour blend)
1/4 cup unsweetened cocoa powder
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Ingredients For Frosting:
1 12-ounce can Betty Crocker Cherry Frosting
sprinkles if desired

Preheat oven to 350.

In a stand mixer, combine shortening and sugars until creamy. Add vanilla and eggs and blend for 1 minute.

Add the remaining dry ingredients and beat on medium-low speed until incorporated.

Using a rolling pin, roll to 1/2” thickness. Using a heart-shaped cookie cutter, cut out cookies and place on a greased or lined cookie sheet.

Bake cookies for 10 minutes. Remove from oven and allow to cool on a cooling rack.

To make wafer cookie sandwiches: place frosting between two cookies

Warm frosting in a bowl in the microwave for 10 seconds. Drizzle over cookies.

Cookie dough in bowl

Cookie dough was very sticky.

Cookie dough on floured wax paper

Cookie dough was too sticky to roll with rolling pin.

The instructions say to use a rolling pin to roll out the dough, but this dough was much too sticky to roll out. I dusted it with white rice flour and pressed it down with floured hands onto a floured sheet of wax paper until the dough was about 1/4 inch thick. I was afraid all that extra flour was going to make the cookies too dry, but it didn’t seem to matter.

Cookie dough flattened out with heart shape cut out

Dough with cookie cut out.

I had to carefully cut them out and scoop them up with a floured spatula to put them on the baking pan. They were pretty fragile and got out of shape easily.

Cookies on pan fresh out of oven

First batch just out of oven – the flour still showed on some of them.

After baking I was amazed at how much they had risen! They had risen to about ½ inch thick. These cookies are soft and cake-like. After cooling, I drizzled with icing and they were so cute – and tasty! The second batch with the chocolate pieces and walnuts were just as soft and yummy.

Heart shaped chocolate cookies with pink icing arranged on plate.

Pretty cookies ready to eat!

I took the cookies to work to share and they were gone by the end of the day (which is good because I don’t need to eat this much sugar!).

Close up of chocolate cookies with pink icing. You can see the walnuts and chocolate chips.

Second batch with chocolate chunks and walnuts added.

Happy Valentine’s Day to all my gf friends!

Milo graphic

Milo says….

Maizy’s cookies smelled SO good but she said dogs can’t eat chocolate. How could something that smells so good be bad! NOT wagging!

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