I love everything Valentine’s Day so these strawberry cookies are my way of healthifying a Valentine’s treat! A couple things to note: If you do want to use a mix of gluten free flour, be sure to read the instructions as gluten free flours vary significantly and don’t always play nice. I use egg whites in this recipe because the yellow yolks mess with the pretty pink color. You can use pink food coloring if you want them to be extra pink, but food coloring is typically pretty sketchy health-wise. I’ve also seen natural food coloring powders, like beet root, on Amazon. I haven’t tried that yet but that’s another option!
Strawberry Valentine’s Heart Cookies
Ingredients
2 cups AP flour (you could also do a mix of All-Purpose Flour and Gluten Free)
1/2 cup sugar
1/4 cup baking stevia
2 egg whites
1/2 cup strawberry puree
3 TB softened coconut oil
1 tsp baking soda
- Frosting
2 TB strawberry puree
1 cup powdered sugar
1/2 stick of softened butter
Directions
- Heat oven to 350 Fahrenheit
- Mix sugar, stevia, coconut oil, and egg whites together
- Add flour, baking soda, and salt. Mix. If it’s too sticky, add more flour until it’s cookie dough texture that you can easily roll out.
- Lightly flour countertop and rolling pin.
- Roll out the dough to preferred thickness and press with a heart-shaped cookie cutter
- Add to baking sheet (bonus points if you have a silpat) and bake for 12-15 minutes. This depends on how thick you made your cookies so I’d start with 12 minutes and then check if they need to bake longer.
- Let cool before frosting
- Mix frosting ingredients together and whip it real goooood
- Add to a piping bag or a sandwich bag with the tip cut off with scissors. You could also frost with a knife but I think it’s prettier with a piped look.
