SunButter Chocolate Heart Cookies

These SunButter Chocolate Heart Cookies are a new twist on a time tested recipe. I adapted SunButter’s delicious SunButter Blossoms recipe to be dairy-free and egg-free for my 5 year old son, since he has multiple food allergies (milk, egg, peanuts, tree nuts and sesame). Then I added homemade vegan chocolate hearts in the middle of the cookies to make them fun Valentine’s Day treats.

I baked these cookies for the first time during a recent snowstorm and our family quickly devoured every last crumb within about 3 days! You’d think we were cookie-deprived! But really, these cookies are THAT delicious.

I’m making this recipe again for my son’s upcoming school parties. I’m VERY excited these cookies are so easy AND festive! They’re perfect for Valentine’s Day or ANY day when you want to show your kids, family, friends or teachers how much you care.

I hope you try these delicious treats! Wishing you and your loved ones a happy Valentine’s Day filled with love, family and COOKIES!

Ingredients:
1/2 cup vegan butter, softened (I used Earth Balance)
1/2 cup SunButter® (I used Natural)
1/2 cup sugar
1/2 cup packed brown sugar
1 Tbsp ground flaxseed + 3 Tbsp water (*Mix flaxseed and water to make a “flax egg”)
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional sugar for rolling
1-1/2 cups vegan chocolate (I used Enjoy Life brand) for vegan chocolate hearts

Step-by-Step Instructions

1. Melt your chocolate in a double broiler (I used a glass bowl on top of a small sauce pan partly filled with water) on the stove on low heat so chocolate doesn’t burn. Stir until chocolate is melted.

2. Pour melted chocolate into heart-shaped mold.

3. Put mold into freezer until chocolate hardens, at least 30 minutes.

4. Remove chocolate from freezer right before ready to place in cookies so chocolate doesn’t get too warm.

5. Heat oven to 375°F.  Cover two cookie sheets with parchment paper (this helps with clean up!).

6. Mix flaxseed with water until combined in small bowl. Put in fridge (this helps the “flax egg” gel faster).

7. In large bowl, cream vegan butter and SunButter® together with an electric mixer until smooth. Add sugar and beat for 2 to 3 minutes. Add flaxseed + water mixture (flax egg) and beat until combined.

8. Stir in flour, baking soda, and baking powder until dough forms.

9. Shape dough into 2-inch balls (adjust the size of the dough balls based on the size of your chocolate hearts, then adjust cooking time accordingly); roll in additional sugar. Place balls about 2 inches apart on cookie sheets.

10. Bake 8 to 10 minutes or until edges are light golden brown. When cookies come right out of the oven, immediately press one vegan chocolate heart in center of each cookie.

11. Remove from cookie sheets to cooling rack. Store in refrigerator or freezer. Enjoy with your loved ones on Valentine’s Day, or any day of the year!

Kathryn, creator of the blog Mamacado, is a working mama who loves her family, healthy living, and avocados (of course!)  Check out her blog for great ideas on food, family and fun…with a food allergy twist!