Chocolate and red/pink color is what characterizes Valentine’s Day! Prepare these amazing gluten-free heart-shaped cookies and offer them to your loved ones. To your mate, to your children, to your parents or to you because you love you so much! <3 ❤️

Do not start saying that it is a commercial holiday. See it as an occasion to remember the romance and love, that with everyday life, many times passes to second, maybe third, or  even fourth place and we forget to say how much we love them, even if they know it. Tell them that you love them, often. Think how you feel when someone told you that, no matter how often!

Happy Valentine’s day and I love you too for being here with me, supporting me, loving me and giving me strength to continue vivoglutenfree with my recipes!


Yields30 ServingsDifficultyBeginner

Prep Time20 minsCook Time14 minsTotal Time34 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for cookies (approx 25-30)
 125 g unsalted butter at room temperature
 1 tsp vanilla extract
 80 g icing sugar
 1 egg
 2 tbsp honey
 1 ½ tbsp milk
 200 g gluten-free flour for pastry Schär's Mix C – Mix Pâtisserie
 50 g unsweetened cocoa
 ½ tsp baking powder
 1 pinch salt
 1 tsp xanthan gum
for pomegranate glaze
 1 cup icing sugar
 2 tbsp pomegranate juice
 ¼ tsp vanilla extract
for decoration (optional)
 colored truffle/ chocolate hearts/ sugar hearts
 buttercream

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

In the mixer, beat the butter with the vanilla and sifted icing sugar, until it becomes fluffy and doubles in volume.

2

Then add the eggs, one by one, honey and milk.

3

Sift the flour, cocoa, baking powder, salt and xanthan gum into this mixture and continue beating, changing the whip accessory (whisk) to knead accessory because the dough it gets tighter.

4

When it's ready, cover it with cling wrap film and put it in the fridge for at least 1 hour.

5

When the dough is ready, preheat the oven at 180°C/350°F.

6

Between two greaseproof paper, roll out to 5mm/1/4 inch thick. (If it's difficult for you to have an even sheet, then apply my little secret: I have two wooden spoons of the desired height, which I put to the left and right of the dough I'm going to roll out. So, the rolling pin passing over them makes the dough an even thickness.)

7

Cut the dough with a heart-shaped cutter.

8

Transfer them to a baking tray after we have first lay a greaseproof paper on the baking tray so that the cookies don't stick on tray.

9

Bake for about 14 minutes. The baking time depends on both, the oven strength and the size of the cookies.

10

Let them cool down very well before decorating them with the glaze.

for pomegranate glaze
11

We squeeze a pomegranate or as I do, I have already squeezed several pomegranates and made them into ice cubes in the freezer and when I need it, I take out the cubes I need at that moment.

12

Put the pomegranate juice and vanilla in a bowl and add the icing sugar little by little as you mix it with a fork. If the glaze comes out too tight, add pomegranate juice drop by drop. If it comes out too thin, add more icing sugar.

13

Decorate your cookies with the glaze. A piping bag with a fine tip is very helpful.

14

Decorate the top with colored truffles or chocolate hearts if desired

15

Leave them for at least 1 hour, so that the glaze dries and does not stick.

Ingredients

for cookies (approx 25-30)
 125 g unsalted butter at room temperature
 1 tsp vanilla extract
 80 g icing sugar
 1 egg
 2 tbsp honey
 1 ½ tbsp milk
 200 g gluten-free flour for pastry Schär's Mix C – Mix Pâtisserie
 50 g unsweetened cocoa
 ½ tsp baking powder
 1 pinch salt
 1 tsp xanthan gum
for pomegranate glaze
 1 cup icing sugar
 2 tbsp pomegranate juice
 ¼ tsp vanilla extract
for decoration (optional)
 colored truffle/ chocolate hearts/ sugar hearts
 buttercream

Directions

1

In the mixer, beat the butter with the vanilla and sifted icing sugar, until it becomes fluffy and doubles in volume.

2

Then add the eggs, one by one, honey and milk.

3

Sift the flour, cocoa, baking powder, salt and xanthan gum into this mixture and continue beating, changing the whip accessory (whisk) to knead accessory because the dough it gets tighter.

4

When it's ready, cover it with cling wrap film and put it in the fridge for at least 1 hour.

5

When the dough is ready, preheat the oven at 180°C/350°F.

6

Between two greaseproof paper, roll out to 5mm/1/4 inch thick. (If it's difficult for you to have an even sheet, then apply my little secret: I have two wooden spoons of the desired height, which I put to the left and right of the dough I'm going to roll out. So, the rolling pin passing over them makes the dough an even thickness.)

7

Cut the dough with a heart-shaped cutter.

8

Transfer them to a baking tray after we have first lay a greaseproof paper on the baking tray so that the cookies don't stick on tray.

9

Bake for about 14 minutes. The baking time depends on both, the oven strength and the size of the cookies.

10

Let them cool down very well before decorating them with the glaze.

for pomegranate glaze
11

We squeeze a pomegranate or as I do, I have already squeezed several pomegranates and made them into ice cubes in the freezer and when I need it, I take out the cubes I need at that moment.

12

Put the pomegranate juice and vanilla in a bowl and add the icing sugar little by little as you mix it with a fork. If the glaze comes out too tight, add pomegranate juice drop by drop. If it comes out too thin, add more icing sugar.

13

Decorate your cookies with the glaze. A piping bag with a fine tip is very helpful.

14

Decorate the top with colored truffles or chocolate hearts if desired

15

Leave them for at least 1 hour, so that the glaze dries and does not stick.

Heart Shaped Gluten Free Chocolate Cookies with Pomegranate Glaze
  • The cookies without the glaze are a little bit bitter, but with the glaze on top they have a good balanced of sweetness.

Good Luck and Bon Appétit!!!

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