These soft and buttery Heart Thumbprint Cookies are gluten-free, refined sugar-free, and have a delicious pink chocolate filling. Perfect for Valentine’s Day or any special occasion!
Step 1: Preheat & Prepare
2 Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Make the Dough
4 In a bowl, cream together butter and coconut sugar until light and fluffy.
5 Add egg, vanilla extract, and almond extract, and mix well.
6 Stir in almond flour, tapioca flour, baking powder, and sea salt until a dough forms.
7 Chill the dough for 20-30 minutes for easier handling and better shape retention.
Step 3: Shape the Cookies
9 Roll dough into 10 small balls (about 2 tablespoons each) and place them on the prepared baking sheet.
10 Use your finger or the back of a spoon to gently press a heart-shaped indent into the center of each cookie.
Step 4: Bake
12 Bake for 12-14 minutes, or until edges turn golden brown.
13 Let cookies cool completely before adding the filling.
Step 5: Make the Pink Chocolate Filling
15 Melt white chocolate using a double boiler or microwave in 20-second intervals.
16 Stir in beet powder until you get a soft pink color.
Step 6: Fill & Set
18 Spoon the melted chocolate into the heart imprints.
19 Gently tap the cookies on the counter to level out the filling.
20 Place cookies in the fridge for a few minutes to set.
