Is it mid-February already? I don’t know where the last month has gone. As much as I love sharing on the blog (typically twice a week), sometimes life gets the better of me – thanks for following along friends. Although I’m not getting this recipe up in time for Valentine’s Day, I strongly believe tasty chocolatey heart shaped cookies should be enjoyed all year round, don’t you agree?
I’ve made these cookies numerous times. They fall somewhere between a thin shortbread and ginger-snap cookie texture (minus the ginger taste). I love how easy the cookie dough is to make and that they only take 6 minutes to bake. You can dress them up with jam, coconut flakes, chocolate chips, or leave them as is. I enjoy turning them into lil’ jam sandwiches (as shared in this recipe), but you can totally enjoy them on there own and use to dip in a warm cup of tea or tall glass of preferred milk YUM!
Why I love these cookies?
- Their shortbread texture
- Quick to bake
- Contain simple ingredients
- Adaptable in flavour
- Just sweet enough
What makes these cookies a healthy option?
- Naturally sweetened
- Grain and dairy free
- Great source of good fats
- High in fiber
- Cacao powder provides good source of antioxidants and minerals
Steps to making these cookies:
- STEP 1 – Make the cookie dough
- STEP 2 – Roll dough and cut into heart shapes
- STEP 3 – Bake and let cool to room temperature
- STEP 4 – Add jam between two cookies, enjoy!
A few tips for making this recipe:
- Let cookies cool completely before adding jam
- I use store bought or locally made raspberry jam to shorten the prep time
- You can omit the cacao powder if you want to make a plain vanilla cookie
Alright, alright, enough rambling, let’s get into the recipe shall we?
Chocolate Raspberry Sandwich Cookies Recipe
Chocolate Raspberry Sandwich Cookies
- Measuring Cups
- Measuring Spoons
- Large bowl
- 2 Heart cookie cutters (one small, one medium)
- Parchment paper
- Two baking sheets
- Wire cooling rack
- 1 2/3 cups almond flour
- 1/4 cup arrowroot starch
- 3 tbsp raw cacao powder
- 3 tbsp coconut or maple sugar
- 1/4 tsp fine salt
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1 large free range egg
- 1/3 cup organic raspberry jam
- Add all dry ingredients to a large bowl, set aside.
- Melt coconut oil in a small bowl. With a fork, whisk in vanilla and egg. Whisk until well combined.
- Pour wet mix into dry mix. Use fork to combine until a large cookie dough ball forms. Use hands closer to the end if it becomes hard to mix with fork.
- Preheat oven to 350F. Line two cookie sheets with parchment paper.
- Divide cookie dough ball in half. Add each half to each lined sheet. Roll out dough directly on the parchment paper or flatten with hands until it’s about ¼ inch thick.
- Use medium heart cookie cutter to cut heart shaped cookies. Remove access cookie dough around hearts (save for rolling out more cookies).
- Use small heart cookie cutter to cut into half of the already medium shaped cookies. This will form a little heart window in the medium heart cookies. Remove the small heart cookie dough from the centre of the medium heart. Add this extra dough to the access cookie dough from around the hearts you previously removed.
- Bake at 350F for 6 minutes. Remove from oven, let cool 2 minutes. Transfer cookies to the cooling rack.
- Repeat steps 6-8 for any extra dough collected when shaping first batch of cookies.
- Once they’re all baked and cooled to room temperature, spread jam on medium shaped cookie that does not have a small window heart. Then take one of the cookies that does have a heart window and place it on top. A small amount of jam should peak through the top of the layered cookie (as seen in pics).
- Enjoy right away or store in an air tight container for up to 4 days.
- Do not go heavy on the coconut oil. Measure well.
- I do not recommend freezing these cookies.
- I find they taste even better the next day as the flavours have time to absorb into the almond based cookie.
- They will seem a bit crispy at first but as they set they will begin to soften after a few hours. You do not want them too soft out of the oven or else they will be difficult to transfer to cooling rack.