Dairy-Free, Nut-Free 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 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)
- 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
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.
- Mix up egg replacer in a small bowl and set aside. Then, in a large bowl, mix together dry cookie ingredients.
- 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.
- 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.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Take out half the dough and cut into heart shapes using a cookie cutter.
- 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.
- Repeat with remaining chilled dough.
For Raspberry Buttercream
- Beat the vegan butter or shortening in a large bowl until fluffy.
- Add powdered sugar and whip until combined. Then add the raspberries and whip until light and fluffy.
- Pipe or frost a heart cookie with an even layer of raspberry frosting.
- Place another heart cookie on top of the frosting, making a cookie sandwich. Repeat until all cookie sandwiches are formed.
- Refrigerate cookie sandwiches for about 30 minutes – this will keep the frosting from melting when dipping in chocolate.
- 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
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