Heart Centered Valentine Pink Heart Cookies, made with few clean ingredients, no refined sugar and natural coloring. These heart cookies will have your valentine smiling from ear to ear!
it’s hard to believe that Valentine’s Day is almost here when I’m still processing gift returns from Christmas! The holidays roll in quickly, however, I like the rhythm of Valentine’s Day. It’s more love centered and heart focused, which we all could use from time to time. That is because we hardly ever stop our busy lives to acknowledge the ones we love most, so why not have a day dedicated to them.
As for a holiday recipe to celebrate the big day, I am for the first time ever ahead of the game with these sweet (but not too sweet!) heart centered Valentine Pink Heart Cookies! While I normally go for the dinner-for-two type of recipe, like this Sheet Pan Salmon and Veggies or this amazing Caramelized Prosciutto Mushroom Ravioli that’s perfect for a date night, this time I wanted the cookies and couldn’t stop thinking about it until they came to fruition.
Healthy Cookies That Will Melt Your Heart
For this Valentine’s Day I wanted to make cookies, lot’s of it! Cute, cheesy, lovey-dovey type of cookies that would make any valentine smile from ear to ear.
Above all, I wanted to make healthy-ish cookies. So these Valentine Pink Heart Cookies are made with almond flour, no refined sugar and naturally colored with beet concentrate/ juice.
The recipe only uses few clean ingredients and a little bit of maple as sweetener. I always add a tiny pinch of sea salt to my desserts to bring out the flavors and almond extract to enhance the flavor.
The pink half of the dough comes out in this lovely pinkish hue of natural color from the beet concentrate but it will not taste beet-y, I promise!
Lastly, I used this cookie cutter set that I bought on Amazon, and used the smallest circle and smallest heart shapes to make these cookies.
Happy Valentine’s Day!
Valentine Pink Heart Cookies
- 2 cups +2 tbsp almond flour
- 1/4 cup maple syrup
- 1/4 tsp almond extract
- 2 tbsp unsalted butter, softened
- 1 pinch sea salt
- 1 small beet, sliced
- Wash and slice beet as thinly as possible (use a short knife or mandolin slicer). Place it in a small sauce pan with 1/4 cup water, cover and cook on low for 12-15 minutes or until the water is dark red (just like the beet!). Uncover and let it cool completely.
- In a medium bowl add the two cups of almond flour, maple, almond extract, softened butter and sea salt. Mix well until combined. Divide the dough into two equal halves. Wrap one half with plastic and refrigerate for 15 minutes.
- Meanwhile add 2 tbsp of the beet concentrate/ juice and remaining 2 tbsp of almond flour into the other half of the dough. Mix until the color is uniform. Wrap this second half of the dough with plastic and refrigerated.
- Pre-heat oven to 350F degrees. Take the yellow batter out of the fridge and roll it out to about 1/4 inch thick. If the dough is sticking to the surface you may use a little flour (if GF intolerance be sure to use the appropriate flour). Cut into circle and heart shapes. Feel free to mix and match (round yellow dough – pink heart, round pink with yellow heart, as well as some loose pink and yellow hearts). Repeat with the pink dough. Insert the opposite color heart into the circle before baking. Transfer to a baking sheet lined with parchment paper.
- Bake for 9-10 minutes. Remove from oven and allow it to cool completely before storing.
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