Giant Chocolate Chip Cookie Heart is a gluten free, dairy free chocolate chip blondie baked in a 9-inch heart shaped pan.
Happy Valentine’s Day! I know I’m a little late in giving you this Valentine’s recipe, but I was having a hard time deciding what to make this year. And I wanted to make something that my daughter could eat. She has something called Hashimotos (an autoimmune disease where the immune system attacks the thyroid) which prevents her from having gluten and dairy. It is not life threatening but can be hard to manage sometimes as there is no cure.
She loves sweets just like any other teenager but can’t eat many of them. We have a few places we like to go to get gluten free treats in or near Cumming, GA where we live like 2B Whole Gluten Free Bakery in Alpharetta. She loves it there because there are lots of options that are both gluten free AND dairy free (a rare combination it seems). She can tolerate a little bit of dairy but not much. Sometimes we will get gluten free donuts at Dutch Monkey Donuts (the raspberry is our favorite) or the gluten free bundtlet cake at Nothing Bundt Cakes (both of these items are NOT dairy free although delicious and she can have a little).
That is why I wanted to make this Giant Chocolate Chip Cookie Heart for my sweet 16 Valentine girl! It’s both gluten free AND dairy free and she loves it! Yay!
I came up with my own gluten free flour blend too which worked perfectly! It’s actually the same exact texture as a regular chocolate chip blondie. It’s really good! If you’re not used to eating gluten free food, you will notice that the taste is a little bit different though. I love it.
This Giant Chocolate Chip Cookie Heart is super simple to make!
• Place all of the dry ingredients in a big bowl and whisk, then pour in the wet ingredients. Stir until combined.
• Add dairy free chocolate chips.
• Stir until chocolate chips are completely combined.
• Press dough into a greased 9-inch heart shaped cake pan that’s been lined with parchment paper.
• Bake at 350°F for 30-35 minutes. Let cool.
• Decorate with dairy free vanilla frosting.
I used my grandmother’s heart shaped pan which is so special to me. She loved to bake too and this is the only cake pan that I have of hers.
If your grandmother didn’t leave you her heart shaped cake pan, you can find it on Amazon:
This recipe was inspired by a neat little gluten-free vegan cookbook called Babycakes Covers The Classics by Erin McKenna. She makes a gluten-free vegan chocolate chip cookie heart in the book with a beautiful photo that I tried to replicate here (her photograph is much better and actually taken by her photographer Tara Donne). I love that her recipes are all gluten free and vegan which means they’re dairy-free. Her recipes are also almost completely refined sugar free. She uses agave nectar instead of sugar in a lot of her treats.
You can find the book on Amazon here:
If you wanted to make this recipe sugar free, you could substitute stevia and a natural sweetener that I love called Swerve. It comes in granulated and powdered. You could also substitute the chocolate chips with Lily’s chocolate chips which are sweetened with stevia. They’re VERY good!
You can find Swerve at most grocery stores or also on Amazon:
Find the Lily’s Chocolate Chips here:
I hope you all have a wonderful Valentine’s Day spent with the ones you love!
I also hope you enjoy this Giant Chocolate Chip Cookie Heart. Happy Baking!
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT!
Giant Chocolate Chip Cookie Heart
For the gluten free cookie
- 2 1/4 cups (258g) Lise's gluten free flour mix (recipe in notes below)
- 1 1/2 teaspoons (5g) xanthan gum
- 1 teaspoon (6g) baking soda
- 1 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 3/4 cup (125g) light brown sugar (packed)
- 1/2 cup (113g) vegan margarine, softened, such as Earth Balance (you can substitute 1/2 cup refined coconut oil if you like)
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
For the dairy free frosting
- 3 tablespoons non-hydrogenated vegetable shortening
- 3 tablespoons vegan margarine
- 1 1/3 cups (150g) powdered sugar
- 1 tablespoon almond milk
- 1/2 teaspoon vanilla extract
- pink food coloring
- 1 cup (120g) dairy free , gluten free chocolate chips
For the gluten free cookie
- Preheat oven to 350°F. Grease a 9-inch heart shaped pan, then line with parchment paper and grease again. (I used non-stick cooking spray.) Set aside.
- Place dry ingredients (including sugars) in a medium bowl and whisk together. Add margarine, eggs and vanilla. Stir until combined. Stir in chocolate chips.
- Press dough into prepared pan. Bake for 30 minutes or until golden brown and not jiggly in the middle. Let cool completely.
For the dairy free frosting
- Place the shortening and margarine in a large bowl and beat with an electric mixer until smooth and creamy. Add the powdered sugar, almond milk and vanilla. Beat until creamy (start off on low until the sugar is combined, then turn up to medium).
- Divide frosting into two bowls. Add light pink to one bowl and dark pink to the other. Use a piping bag fitted with a Wilton 4B open star pastry for the dark pink and another piping bag with a coupler to use two different pastry tips - a Wilton round #5 and a Wilton #16 star tip. Pipe a shell border with the dark pink. Then pipe light pink, tiny stars on top. Use the #5 round tip to write Valentine.
Here’s my daughter, Savannah, and I on Valentine’s day about 10 years ago when we left our Christmas tree up until February and decorated it with hearts. We also had a Valentine’s party.
And here’s my girl now (and our Maltese Poodle, Spencer) …
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