These Gluten Free Valentine Cookies are deliciously chocolatey with a fun crisp! Heart-shaped and dipped in white chocolate, these are the perfect cookies to wow the special GF-eater in your life!
Gluten Free Valentine Cookies
Making all my GF-eaters happy today with these Gluten Free Valentine Cookies that everyone will love (yes, even not GF people hehe)!
These Gluten Free Valentine Cookies are:
- Naturally Gluten-Free, no GF flour mix needed!
- Quick and easy to make.
- Chocolatey with a fun crisp.
- Dipped in white chocolate.
- Perfect for cookie boards, gifts, and decorating with kids!
Ingredients for Gluten Free Valentine Cookies
Full measurements included in the recipe card below 🙂 .
Eggs, for structure. Make sure the egg is room temperature.
Sugar. Plain white granulated sugar is all you need.
Rice flour is neutral in flavor and fine in texture, making it a great gluten-free base. On its own it can be gritty, which is why it's paired with starch.
Rice flour, regular rice flour not glutinous rice flour. I like using rice flour for these because it’s very fine in texture and neutral in flavor, it gives the cookies the perfect light crisp that’s fun and so satisfying to bite into!
Potato starch. Because rice flour is very fine, I like adding in a starch that improves the dough’s ability to retain moisture to keep the cookie dough from being crumbly and the cookies from being sandy or too dry.
Cocoa powder, unsweetened.
Salt, for flavor.
Vanilla extract, for flavor.
White chocolate. For dipping. You can also use semi-sweet or dark chocolate or even raspberry-flavored pink chocolate or just tint the white chocolate pink with some food coloring, if you want the cookies to look different.
Sprinkles, for decorating. I used chocolate jimmies but you can do rainbow, Valentine’s, or leave them plain!
How to make gluten free valentine cookies
Step-by-step instructions included in the recipe card below 🙂 .
Make the cookie dough. In a medium bowl, add the eggs and sugar and beat with a hand-held mixer until the sugar has dissolved and the mixture is pale in color. In a separate bowl, add the rice flour, potato starch, cocoa powder, and salt and mix.
Pour the egg mixture into to the dry ingredients, then add the butter and vanilla extract. Mix until a cookie dough starts forming, then transfer onto a floured work surface and knead until smooth (you can use rice flour to flour the work surface).
Chill. Form the cookie dough into a ball then flatten into a 1-inch (2.5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 15 minutes or overnight.
Pre-heat the oven to 350F (180C) and line two baking sheets with parchment paper.
Roll out the cookie dough using a rolling pin. If the cookie dough feels sticky, place it in between two layers of parchment paper and roll out.
Shape the cookies using a heart-shaped cookie cutter or your favorite cookie cutter. Re-roll any scraps to make more cookies. Place the prepared cookies onto a baking sheet lined with parchment paper.
Bake for 10-15 minutes. Meanwhile, melt the chocolate.
Melt the chocolate in a double broiler or in the microwave in 20-second increments until fully melted and smooth, stirring between each increment. You can add 1 teaspoon of vegetable, sunflower or coconut oil to the chocolate for a smoother glossier texture.
Dip the cookies in chocolate. Dip each baked cookie into the melted chocolate, work quickly so the chocolate doesn’t set (if it sets, melt again). Place the dipped cookies onto a cooling rack or a work surface lined with parchment paper and immediately top with sprinkles so they stick.
Allow the chocolate to set for 30 minutes or pop in the refrigerator for 10 minutes.
Storing and Make-Ahead Instructions
Make-Ahead Instructions: You can either make the dough 1 day ahead of time, then chill overnight and bake and decorate the day of or you can fully make, bake, and decorate 1 day ahead of time and serve the next day.
Storing Instructions: Store in an air-tight container at room temperature for up to 1 week. If your kitchen is very hot, the chocolate might melt so keep that in mind and store in the refrigerator, if desired.
HAPPY BAKING!! I hope you’ll love these Gluten Free Valentine Cookies as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Gluten-Free bakes you might love:
- Mochi Brownies
- Chocolate Cherry Brownies
- Coconut Macaroons (No Condensed Milk)
- or check out all of Gluten-Free Recipes!
Gluten Free Valentine Cookies
Ingredients
- 1 egg (room temperature)
- 1/2 cup + 1 tablespoon (110 g) white granulated sugar
- 1 and 1/4 cups (175 g) rice flour
- 1/4 cup (40 g) potato starch
- 1/2 cup (40 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 stick (110 g) unsalted butter (room temperature, diced)
- 1 teaspoon vanilla extract
- 8 oz (225 g) white chocolate (chopped)
- Sprinkles (I used chocolate jimmies)
Instructions
- Make the cookie dough. In a medium bowl, add the eggs and sugar and beat with a hand-held mixer until the sugar has dissolved and the mixture is pale in color. In a separate bowl, add the rice flour, potato starch, cocoa powder, and salt and mix. Pour the egg mixture into to the dry ingredients, then add the butter and vanilla extract. Mix until a cookie dough starts forming, then transfer onto a floured work surface and knead until smooth (you can use rice flour to flour the work surface).
- Chill. Form the cookie dough into a ball then flatten into a 1-inch (2.5 cm) disc, wrap in plastic wrap and chill in the refrigerator for at least 15 minutes or overnight.
- Pre-heat the oven to 350F (180C) and line two baking sheets with parchment paper.
- Roll out the cookie dough using a rolling pin. If the cookie dough feels sticky, place it in between two layers of parchment paper and roll out.
- Shape the cookies using a heart-shaped cookie cutter or your favorite cookie cutter. Re-roll any scraps to make more cookies. Place the prepared cookies onto a baking sheet lined with parchment paper.
- Bake for 10-15 minutes. Meanwhile, melt the chocolate.
- Melt the chocolate in a double broiler or in the microwave in 20-second increments until fully melted and smooth, stirring between each increment. You can add 1 teaspoon of vegetable, sunflower or coconut oil to the chocolate for a smoother glossier texture.
- Dip the cookies in chocolate. Dip each baked cookie into the melted chocolate, work quickly so the chocolate doesn't set (if it sets, melt again). Place the dipped cookies onto a cooling rack or a work surface lined with parchment paper and immediately top with sprinkles so they stick. Allow the chocolate to set for 30 minutes or pop in the refrigerator for 10 minutes.
Notes
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