It’s Valentine’s Day soon… and as Food Bloggers, we get creative on special days like this and make delicious things. It’s fun to let your mind go wild with what you’re going to make for the next special day. We bought some heart shaped cookie cutters from eBay (isn’t it the best!?) – which a few days later also spotted at one of those cheapie stores, and created these really yummy pink Lovey Dovey Heart Cookies!
Once you add the beetroot juice to the cookie mix, the dough is such a vibrant colour! When you bake them, the colour fades a lot but you still get a lovely pink on the outside of the cookies, while the inside is a normal cookie colour.
I’ve got a confession to make – and, no, it isn’t a love confession! It’s that this recipe is actually a combination of two of our previous recipes. A modified version of our Lemon and Poppyseed Cookies, and the chocolate coating from our Cherry Chocolate Bliss Bombs.
We did a double coating of the chocolate as one coating wasn’t quite enough. You’ll find that the chocolate sauce recipe will be enough for to double coat these. If you would like to make these cookies gluten free perhaps try substituting the all purpose flour for a gluten free 1 to 1 flour mix.
So why not get creative this Valentine’s Day for your love, and make these delightful Lovey Dovey Heart Cookies! They will melt anyone’s heart! Please share this recipe with your loved ones.
Surprise your loved one with some pink heart shaped, chocolate coated, Lovey Dovey Heart Cookies! Enjoy eating these delicious cookies with your love.
- 1 cup all purpose flour
- 1/2 cup almond meal
- 2 Tbsp raw sugar
- Pinch of salt
- 1 tsp baking powder
- Generous sprinkle of ground vanilla
- 3 Tbsp vegan butter
- 2 Tbsp beetroot juice
- 1/3 cup coconut oil
- 1/3 cup maple syrup
- 1 Tbsp cacao powder
Mix flour, almond meal, sugar, salt, baking powder and vanilla in a bowl.
Add melted vegan butter and beetroot juice until it forms a dough. If the dough is too runny add a bit more flour.
Put the dough in the freezer to harden up for about 30 minutes.
Roll the dough out onto a floured surface and cut into desired shapes (we used heart cookie cutters for ours).
Bake in the oven at 180℃ for 18 minutes. Let cool on a cookie rack.
Melt the coconut oil if it is not melted already. Mix other ingredients and whisk until smooth.
Once the cookies have cooled, dip half the cookie in the melted chocolate mix and let set in the freezer. Repeat the process so they have a double coating. Let set in the freezer and take out when you are ready to surprise your loved one with them!