These heart shaped cookies ended up thicker than we expected but they are sure good. They are crumbly like a sugar cookie recipe but with the great chocolate dip, they are over the top yummy! So try our heart shaped cookies and let us know what you think.
We try to use healthy and organic as much as possible. Please, use what you normally use or what you have. I will put links in case you would like to use what we use.
1/2 tsp Non-Aluminum Baking Powder
6 Tbsp Grass Fed Butter
1/3 c. Coconut Oil
3/4 cup organic Raw Sugar
1 Pastured Egg
1 Tbsp Raw Milk
2 cups of Organic All-Purpose Flour
1 Tsp Pure Vanilla
1/4 tsp Himalayan Pink Salt
Organic Chocolate of your choice
Directions For Making Cookies:
Beat your butter, sugar, coconut oil and eggs. In a separate bowl mix together flour, baking powder, and salt. Slowly add dry ingredients to wet until they are all combined in your bowl. Cover and put in your refrigerator for at least 3 hours or overnight. Cut dough in half and leave the other half in the fridge. Roll dough out to 1/8 (like I said before, we went thicker for some reason this time). Cut and bake the cookies for 8 min or until done at 375 degrees F.
Set aside and let cool.
In a double boiler or if you don’t have one a bowl sitting above a pan full of water. Be careful not to burn yourself! Warm the chocolate stirring well. When it is melted dip your cookies in the chocolate and set aside on waxed paper until cool.
Heart Shaped Cookies Recipe
- 2 cups of Organic All-Purpose Flour
- 1/2 tsp Non-Aluminum Baking Powder
- 6 Tbsp Grass Fed Butter
- 1/3 c. Coconut Oil
- 3/4 cup organic Raw Sugar
- 1 Pastured Egg
- 1 Tbsp Raw Milk
- 1 Tsp Pure Vanilla
- 1/4 tsp Himalayan Pink Salt
- 2 cups of Organic All-Purpose Flour
- Organic Chocolate of your choice
- Preheat oven to 375 F.
- Beat your butter, sugar, coconut oil and eggs.
- In a separate bowl mix together flour, baking powder, and salt.
- Slowly add dry ingredients to wet until they are all combined in your bowl.
- Cover and put in your refrigerator for at least 3 hours or overnight.
- Cut dough in half and leave the other half in the fridge.
- Roll dough out to 1/8 (like I said before, we went thicker for some reason this time).
- Cut and bake the cookies for 8 min or until done.
- Set aside and let cool.
This post contains affiliate links.
Before you go check out these other recipes
- Lemon White Chocolate Cookies
- Peanut Butter Chocolate Cookies
- Cranberry Dark Chocolate Cookies
- Pumpkin Spice Cookies
- Greek Easter Cookies – Koulourakia
- Everything Cookie
- Crushed Peppermint Cookie
- Molasses Spice Cookies
- Sand Dollar Snickerdoodles
- Book Cookies
- Envelope Cookies
- Cowboy Cutout Cookies
- Cookie Stamp Cookies
- Coffee Chocolate Chip Cookies
- Easter Cutout Cookies
- M&M Cookies
- Best Peanut Butter Cookies
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