Want to give your sweetheart a special treat for Valentine’s Day? These roll out cookies are the perfect dessert to share with a loved one…or even to treat yourself! Not only are the cookies delicious, but they are packed with protein rich coconut flour which makes them the perfect texture–moist and chewy.

Another benefit of these sweet treats? They contain flaxseed meal which is rich in dietary fiber and Omega 3 fatty acids as well as pure cocoa powder which is a fantastic source of antioxidants. So go ahead and enjoy!

Ingredients for Cookies:

• 2 cups brown rice flour
• 1 cup coconut flour
• 1/2 cup tapioca flour
• 2/3 cup Spectrum non-hydrogenated shortening (I found mine for $5 at my local grocery store in the baking section)
• 2/3 cup almond milk (or milk of choice)
• 1 cup coconut oil, melted
• 1 1/4 cup honey
• 2 Tbsp. flaxseed meal (place in small bowl with 4 Tbsp. water)
• 1 Tbsp. cornstarch
• 1 tsp. baking soda
• 1 Tbsp. vanilla extract
• 1 tsp. sea salt

(Optional) Ingredients for Chocolate Frosting:

• 2/3 cup coconut oil
• 1/3 cup cocoa powder
• 2/3 cup honey

Directions:

1. Combine the flours, cornstarch, baking soda and salt in a large bowl and mix well.
2. Next add in the shortening, milk, oil, honey, flaxseed meal, and vanilla.
3.  Mix all ingredients together with an electric mixer for 5 minutes.
4.  Knead the dough into a large ball and place in the refrigerator for 30 minutes.
5. Preheat the oven to 325 degrees. Place parchment paper on a table or counter top. Remove dough from refrigerator and roll dough to a 1/2 inch thickness.
6.  Using a heart-shaped cookie cutter, cut the dough and place the cutout dough on cookie sheets that are lined with parchment paper.
7. Bake on the top rack in the oven for 15 minutes.
8.  Remove and let the cookies cool for 10 minutes.

To make the optional chocolate frosting, first place the coconut oil in a small pan over low heat. After the coconut oil melts, add in the cocoa powder and honey. Stir and let mixture completely melt for 5 minutes. Remove from heat and let sauce cool for 15 minutes. Use a spatula to frost the cookies.

You can also  use sugar-free sprinkles to decorate the cookies. We did both! My husband and daughter ate the chocolate frosted cookies before I could even take a picture of them!

Makes approximately 24 cookies.

Happy Valentine’s Day from my family to yours!

Laura is a gluten-free Food Blogger and mother of two young kids. She is a Nutritionist who shares recipes and nutrition tidbits on her site Gluten Free Pantry. Laura strives to feed her family healthy food without sacrificing flavor or taste.

The post Honey Sweetened Gluten Free Valentine Cookies appeared first on Sugar-Free Mom.

Here is a pretty yummy chocolate cookie recipe for you that you can add or sub in many different things to suit your taste buds and your families likes.

I’ve shared before my boys are allergic to nuts and my oldest is also allergic to soy so we have to be very careful buying any store bought cookies. Many contain both of those products. Its often a problem especially going to any type of function and having them check the labels to see if they can or can’t eat it. I can make these and my kiddies are super happy to eat them and share them!

These are easy to make and like I said easy to change up a bit to suit whatever add-ins you want.

Just to clarify, my motivation in making cookies for this blog was simply to have a great recipe that you could make, knowing the nutritional value and deciding how many you could incorporate into your food plan for the holiday party you may be attending. I did not try to make these super low-fat or low in points, but they are certainly a better choice than something store bought any day. These are made with sucanat. I only use a 1/4. c. so these are not very sweet, but with the dried cherries and chocolate chips I think they are perfect. Also, with the chocolate flavor stevia, oh yum! But if you don’t have Stevia then increase your sucanat to 1/2 c.-1 c. Remember though sucanat is less refined than other sugars, but is still a sugar. It personally doesn’t make me crave, but cookies are cookies! If having them in your house means (healthy or not) you will eat them,  then only make them for somewhere you are going and leave them, that’s my motto!

NOTE: You can replace the sucanat with honey or erythritol or coconut sugar

Double Chocolate Cherry Refined Sugar Free Cookies

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Ingredients

• 1 1/2 c. whole wheat pastry flour
• 1/4 c. sucanat or 1/2 c. if you like sweeter cookies
• 1/2 tsp baking soda
• 1/2 tsp. salt
• 1/2 c. unsweetened cocoa
• 1 egg
• 2 tbsp. butter, unsalted
• 1 tsp. vanilla extract
• 1/2 c. coconut oil
• 1 c. ricotta, part-skim
• 6 -1/2 full droppers of liquid Stevia, chocolate flavor (use my code YAJ035 and receive $5 off your order)
• 1c. grain sweetened or sugar-free chocolate chips or any kind you like*
• 1/2 c. dried cherries, unsweetened ( or replace with other dried fruit or nuts)

*Since I haven’t been seeing my usual grain sweetened chocolate chips by Sunspire on the shelves at Whole Foods, I resorted to using sweetened carob chips instead. Recently I found a sugar-free chocolate chip at Whole Foods by the brand Lily sweetened with stevia.

Directions

Combine flour, sucanat, baking soda, salt, and cocoa in a bowl, set aside.
In a stand mixer, mix together butter, vanilla, egg, stevia until combined well.
Add coconut oil until well incorporated.
Mix in ricotta to the wet mixture.
Half a cup at a time, pour in the flour mixture to the wet mixture and mix well.
Once combined gently stir in chocolate chips and dried cherries.
Preheat oven to 350 degrees and line 2-3 baking sheets with parchment paper.
Use a small coffee scoop to make uniform sized cookies and place them on the baking sheet. Flatten a bit and add a few more cherries or chocolate chips to decorate on top.
Bake for 12-15 minutes. (mine were perfect at 15) Let cool a few minutes and transfer to a wire rack to finish cooling.

The post Double Chocolate Cherry Refined Sugar-Free Cookies appeared first on Sugar-Free Mom.