Almond and Oat Flour Heart Cookies

YIELD

10 mins

PREP TIME

10 mins

BAKE TIME

1 hour

TOTAL TIME

Ingredients

	•	1 cup Anthony’s Goods Blanched Almond Flour
	•	¾ cup Anthony’s Goods Organic Whole Grain Oat Flour
	•	¼ cup Anthony’s Goods Organic Coconut Sugar 
	•	⅓ cup coconut oil, melted 
	•	2 tbsp maple syrup
	•	1 egg
	•	2 tsp almond extract
	•	¼ cup Anthony’s Goods Organic Cocoa Powder
	•	¼ tsp Anthony’s Goods Xanthan Gum
	•	¼ tsp baking soda
	•	¼ tsp salt 

Toppings:
	•	¼ cup white chocolate chips
	•	½ tsp coconut oil
	•	⅓ cup freeze-dried raspberries

Instructions

Surprise your sweetheart with a batch of these heart-shaped cookies this Valentine’s Day. Gluten-free, drizzled with white chocolate and sprinkled with freeze-dried raspberries, they’re cute, festive and just the right amount of sweet. 
	
1. In a large bowl, whisk the coconut oil, coconut sugar, maple syrup, egg and almond extract together until smooth.
2. Add the almond flour, oat flour, cocoa powder, xanthan gum, baking soda and salt. Mix together and wrap the dough in plastic wrap. Place in the freezer for 40 minutes. 
3. When the time is up, preheat the oven to 350F and line a baking sheet with parchment paper.
4. Roll the dough to ¼ inch thickness and cut using your cookie cutter of choice.
5. Bake for 8-10 minutes, until solid to the touch.
6. Once the cookies are baked, place the cookies on a cooling rack.
7. Meanwhile, melt ¼ cup white chocolate chips with ½ tsp coconut oil in the microwave for 30 second intervals. Stir in between until melted and smooth.
8. Drizzle the cookies with the white chocolate and sprinkle with crushed freeze-dried raspberries. 
9. Let the chocolate set and serve!

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