Dairy-Free, Nut-Free Heart Sandwich Cookies

Valentine's Heart Sandwich Cookies

There are many ways to say, “I love you” – but this February 14, we’re saying it with homemade, allergy-friendly Valentine’s Day Heart Sandwich Cookies.

These decorated heart-shaped cookies are a fun treat for both kids and adults. Two buttery, light sugar cookies, sandwiched together with the prettiest pink raspberry frosting. Then dipped into allergy-friendly chocolate and topped with sprinkles – what’s not to love?

They are easy to make, so delicious and simply darling. These heart cookies are the perfect Valentine’s treat and sure to please all eaters, whether dairy-free, vegan, gluten-free, nut-free or not!

Makes: 24 sandwich cookies
Free of: 8 top allergens (gluten-free option shown)

See more Valentine’s Recipes here.

Heart Sandwich CookiesPhotos: Nicole Dawson


  • 2 1/4 cups all-purpose flour (For gluten-free, sub 1:1 blend of choice with xanthan gum)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg replacer (see Recipe Tips)
  • 3/4 cup vegan butter (see Recipe Tips)
  • 3/4 cups white sugar
  • 2 1/2  tsp vanilla extract
Vegan Raspberry Buttercream
  • 1 cup vegan butter (or palm shortening), room temperature
  • 2–3 cups powdered sugar
  • 1/2 cup raspberry preserves or fresh raspberries, mashed
Will Also Need
  • Heart-shaped cookie cutter, 3-inch wide
  • 1/2 cup allergy-friendly chocolate chips, melted (semi-sweet or dark)
  • Sprinkles of choice

Recipe Tips

For egg replacer: Either Ener-G or Bob's Red Mill egg replacers will keep the cookies a light color.

Dairy-free butter options: Earth Balance Soy Free Vegan, Country Crock Avocado or Olive Oil Butter will all work.


For Cookies

  1. Mix up egg replacer in a small bowl and set aside. Then, in a large bowl, mix together dry cookie ingredients.
  2. Using a stand mixer, cream vegan butter and sugar, about 3 minutes. Add prepared egg replacer and vanilla, then mix well. Slowly add dry ingredients and combine until dough is formed. If dough is too crumbly, add a tablespoon of water to help it come together. I find that once I place it on the surface and knead it together with my hands, that is all it needs.
  3. Press dough between 2 sheets of parchment paper and roll to 1/4-inch thick. Place on a baking sheet and chill in the fridge for 30 minutes.
  4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  5. Take out half the dough and cut into heart shapes using a cookie cutter.
  6. Lay cut cookies on one prepared baking sheet and bake 7-10 minutes, until slightly golden on the bottom. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Repeat with remaining chilled dough.

For Raspberry Buttercream

  1. Beat the vegan butter or shortening in a large bowl until fluffy.
  2. Add powdered sugar and whip until combined. Then add the raspberries and whip until light and fluffy.

To Assemble

  1. Pipe or frost a heart cookie with an even layer of raspberry frosting.
  2. Place another heart cookie on top of the frosting, making a cookie sandwich. Repeat until all cookie sandwiches are formed.
  3. Refrigerate cookie sandwiches for about 30 minutes – this will keep the frosting from melting when dipping in chocolate.
  4. Dip the chilled cookie sandwiches into the melted chocolate and decorate with sprinkles if desired.

The cookies keep 4-5 days in a closed container or 1 week in the fridge.

More Allergy-Friendly Valentine’s Desserts:
Vanilla Heart Cake with Chocolate Ganache
Chocolate Brownie Hearts with Raspberry Buttercream
Triple Chocolate Brownie Cones
Chocolate Truffles

is the allergy mom behind the Allergylicious blog (https://allergylicious.com/), where she creates delicious and inspiring recipes you can easily make for your own family. Her youngest child has multiple food allergies. Follow Nicole on Instagram at https://www.instagram.com/allergylicious/ and on Pinterest at https://www.pinterest.ca/allergylicious/.