Crunchy, chocolatey, and dipped in white chocolate: these Gluten Free Valentine Cookies are dark and handsome and a great way to wow the special GF-eater in your life!
Gluten Free Valentine Cookies
Hey guys! Making all my GF-eaters happy today with these Gluten Free Valentine Cookies for Valentine’s Day!
Now. Let me get this straight: these cookies are the crunchy type. Okay? Crunchy. And they’re also the chocolatey type *cue mountains of cocoa powder*. I mean, do you see how dark they are? Yum!
So. Crunchy, chocolatey, and dipped in white chocolate for some extra fun. I also sprinkled them with chocolate jimmies for decorating purposes but you could totally go for Valentine’s Day themed sprinkles or simply pink/red sprinkles. Anything you want, really.
One more thing: everyone will like these. Uhhh – I’m not gluten free and I had way to many of these cookies. I don’t usually use “way to many” referred to cookies because f*ck it, eat whatever you want, right? But the gluten-free person next to me must have wondered why in hell I was eating all of their cookies when I can just eat whatever.
Anyway. They’re good. Enjoy.
Ingredients for Gluten Free Valentine Cookies
Full measurements included in the recipe card below 🙂 .
- Eggs. Make sure the egg is room temperature.
- Sugar. Stick to white granulated sugar for this recipe.
- Rice flour. Just regular rice flour, not glutinous rice flour, that’s way too starchy and won’t work for these cookies. Also, if you’re not gluten-free and you just stumbled on this recipe because you liked the look of the cookies (thank you btw), you can totally make these with all-purpose flour.
- Potato starch. I haven’t tried this recipe with any other starch so I would recommend sticking to potato starch.
- Cocoa powder. Use unsweetened cocoa powder for these cookies.
- Salt for flavor.
- Vanilla extract for flavor.
- Rum for flavor. This is optional. You can also just use a few drops of rum extract if you don’t want to add alcohol to the cookies. Granted you won’t taste the alcohol and they won’t get yo kids drunk, but still.
- White chocolate. For dipping. You can also use semi-sweet or dark chocolate or even fancy pink chocolate or tint the white chocolate pink with some food coloring. Get creative!
- Sprinkles for decorating. I used chocolate jimmies but feel free to use whatever you have on hand or like.
How to make gluten free valentine cookies
Step-by-step instructions included in the recipe card below 🙂 .
- Prepare the cookie dough. Cream the eggs and sugar together until the sugar has dissolved and the mixture is pale in color. Mix the dry ingredients together: simply add the rice flour, potato starch, cocoa powder, and salt to a large bowl. Add the egg mixture, butter, vanilla, and rum to the dry ingredients. Mix until a cookie dough starts forming, then knead the cookie dough until smooth.
- Form the cookie dough into a ball, then flatten it into a disc, wrap it in plastic wrap and pop it into the refrigerator.
- Chill the cookie dough.
- Roll out the cookie dough using a rolling pin. If the cookie dough feels sticky, make sure to line your work-surface with some parchment paper.
- Cut out the cookies using a heart-shaped cookie cutter or your favorite cookie cutter. Re-roll any scraps to make more cookies. Place the cookies onto a baking sheet lined with parchment paper.
- Bake for 10-15 minutes. Meanwhile, melt the white chocolate.
- Melt the white chocolate in a double broiler or in the microwave in 20-second increments until fully melted and smooth, stirring between each increment.
- Dip the baked cookies in white chocolate and place them onto a cooling rack or a work surface lined with parchment paper. Immediately top with sprinkles then allow the chocolate to set. Serve!
Can I make these cookies ahead of time?
Yes! These are the perfect make-ahead cookies and you have 2 options:
You can make the cookie dough ahead of time and then bake and decorate on day 2: simply follow the recipe through step 3 and chill the cookie dough in the refrigerator overnight. The next day, remove the cookie dough from the refrigerator and follow the recipe starting with step 4.
You can make, bake, and decorate the cookies ahead of time and simply serve them on day 2. This way the chocolate will be perfectly set and you won’t have to wait any longer!
How do I store these cookies?
Store them in an air-tight container at room temperature for up to 2 weeks. If your kitchen is very hot, the chocolate might melt so keep that in mind and chill them in the refrigerator if desired (it’s up to you).
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 🌈💘
Still Hungry? You may also like these Gluten Free Recipes:
- Chocolate Cherry Brownies
- Coconut Macaroons without Condensed Milk
- Best Mochi Brownies
- or check out all of Gluten-Free Recipes!
Gluten Free Valentine Cookies
Ingredients
- 1 and 1/4 cups (175 g) rice flour
- 1/4 cup (40 g) potato starch
- 1/2 cup (40 g) unsweetened cocoa powder
- 1/2 cup + 1 tbsp (110 g) white granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp rum (optional, for flavor)
- 1 egg (room temperature)
- 1 stick (110 g) unsalted butter (room temperature, diced)
- 8 oz (225 g) white chocolate (chopped)
- Sprinkles (I used chocolate jimmies)
Instructions
- Prepare the cookie dough. Add the eggs and sugar to a medium bowl. Using a hand-held mixer, cream the eggs and sugar together until the sugar has dissolved and the mixture is pale in color. Set aside. Add the rice flour, potato starch, cocoa powder, and salt to a large bowl, mix until combined. Add the egg mixture, butter, vanilla, and rum to the dry ingredients. Mix until a cookie dough starts forming, then knead the cookie dough until smooth.
- Form the cookie dough into a ball, then flatten it into a disc, wrap it in plastic wrap and pop it into the refrigerator.
- Chill the cookie dough for 15-20 minutes or overnight if preferred. Meanwhile, preheat the oven to 350F (180C) and line two baking sheets with parchment paper.
- Roll out the cookie dough using a rolling pin. I recommend lining your work surface with parchment paper to keep the cookie dough from sticking.
- Cut out 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 white chocolate.
- Melt the white chocolate in a double broiler or in the microwave in 20-second increments until fully melted and smooth, stirring between each increment.
- Dip the baked cookies in white chocolate and place them onto a cooling rack or a work surface lined with parchment paper. Immediately top with sprinkles then allow the chocolate to set. Serve!
Notes
📷 DID YOU MAKE THIS RECIPE?!
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