Butter Almond Heart Cookies By Michelle Schwarzmann


In the spirit of Valentine’s Day, here is a recipe for a grain-free, sugar-conscious version of a butter cookie in the shape of a heart, of course. 🙂 Give it a try, and let us know what you think.



1 1/2 cups of almond meal

1/4 tsp baking soda

pinch of salt

2 tbsp coconut sugar

1 egg

1 1/2 tbsp ghee or grass fed butter

1 tsp vanilla extract

1 tbsp filtered water

heart-shaped or any cookie cutter

Chocolate Dip

1/4 cup dark chocolate chips

1/2 tbsp coconut oil

For cookies:

Preheat oven to 350 degrees and line a cookie sheet with a silicone baking sheet sprayed with olive oil or coconut oil.

Mix almond meal, baking soda, salt and coconut sugar in a bowl. In another bowl, beat the egg with ghee, vanilla extract and water. Pour this wet mixture into the dry mixture and mix together with a spatula until well combined. It will be sticky, which is why greasing the silicone baking sheet is important. Put the entire mixture on the baking sheet, place a piece of parchment paper on top and either roll it out with a rolling pin or push it down evenly with your hands until the dough is about 1/4″ thick. Remove the parchment paper. Use your cookie cutter to make the shapes and remove the remaining dough. The dough shouldn’t stick to your cutter since it’s not super thick. You can use the rest of the dough later (store in fridge), or do the same thing with remaining dough, but on a separate silicone baking sheet. Then put them in the oven for about 10 minutes or until they are golden brown and will move off of the silicone baking sheet without force. If you like a crispier cookie, cook a bit longer.

Put on wire rack to cool.

For chocolate dip:

Melt the ingredients together and stir. Dip one side of the cooled cookie and then put on a sheet of waxed paper (parchment would work too). Do this for each cookie and then put them in the fridge so the chocolate can harden.


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