These super cute heart shaped almond butter cookies are gluten-free, dairy-free and refined sugar-free. They are soft, chewy and slightly sweet. It’s a super quick no-bake recipe that everyone can enjoy.
What happens when you combine almond butter, coconut flour and a little maple syrup? You’ll get these super cute and delicious almond butter hearts that are perfect as a Valentine’s gift or simply as a yummy snack. Add these to the list of my favorite Valentine’s Treats.
How to prepare these festive almond butter hearts
1. In a medium sized bowl add almond butter, coconut flour and maple syrup. Mix until combined into a dough.
2. Roll out almond butter mixture to a ⅛ inch thickness.
3. With a heart shaped cookie cutter cut out almond butter cookies and transfer onto a lined parchment paper baking pan. Stick a toothpick into each cookie. Put in the freezer for about 30 minutes.
4. In the meantime, melt chocolate and coconut oil over low heat.
5. Once the no-bake cookies are cold enough, dip them in the chocolate and transfer them back onto the lined baking sheet.
6. Sprinkle with crushed freeze dried raspberries and let sit until chocolate has hardened. Enjoy. Store leftovers in an airtight container in the refrigerator.
As always, if you happen to make these ridiculously cute heart shaped almond butter cookies, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Almond Butter Hearts
These super cute heart shaped almond butter cookies are gluten-free, dairy-free and refined sugar-free. They are soft, chewy and slightly sweet. It's a super quick no-bake recipe that everyone can enjoy.
Ingredients
- 1 ⅓ cups almond butter, unsalted and unsweetened
- ¼ cup coconut flour
- 2 tbsp maple syrup
- 4 oz stevia sweetened chocolate chips
- 2 tsp coconut oil
- Freeze dried raspberries, crushed
Instructions
1. In a medium sized bowl add almond butter, coconut flour and maple syrup. Mix until combined into a dough.
2. Roll out almond butter mixture to a ⅛ inch thickness.
3. With a heart shaped cookie cutter cut out almond butter cookies and transfer onto a lined parchment paper baking pan. Stick a toothpick into each cookie. Put in the freezer for about 30 minutes.
4. In the meantime, melt chocolate and coconut oil over low heat.
5. Once the no-bake cookies are cold enough, dip them in the chocolate and transfer them back onto the lined baking sheet.
6. Sprinkle with crushed freeze dried raspberries and let sit until chocolate has hardened. Enjoy. Store leftovers in an airtight container in the refrigerator.