This Heart Shaped Cookie Cake is a gluten-free, dairy-free chocolate chip blondie baked in a 9-inch heart-shaped pan. A homemade cookie cake that's perfect for your Valentine that's avoiding gluten and dairy.
WHY I LOVE THIS VALENTINE COOKIE CAKE RECIPE
- This giant cookie cake is great to bring to a Valentine's or Galentine's party!
- Perfect cookie recipe for someone with gluten and dairy intolerances.
- It's a delicious heart-shaped chocolate chip cookie cake that's also pretty to look at!
- The best big gluten free chocolate chip cookie!
- Perfect heart cookie cake for the special occasion Valentines Day, Mother’s day, an anniversary, or any other special occasion!
What you need
- Flour: You can use any all-purpose gluten-free flour, or substitute it for regular flour if you can have gluten! Note: if the gluten free flour you use already contains xanthan gum in it, you don’t need to add any xanthan gum.
- Butter/vegan margarine: You could use regular melted butter if you can tolerate dairy, but if not I recommend using Earth Balance vegan butter (make sure it is softened and at room temperature!)
- Sugar: You will be using three different types of sugar- Granulated sugar and brown sugar for the cake then powdered sugar for the frosting. However if you want a sugar free version substitute with a natural sugar.
- Frosting: Use Earth Balance butter and Crisco vegetable shortening (or regular butter if you can have dairy)
- Chocolate chips: For dairy free chocolate chips I recommend using the Enjoy Life brand or Lily’s.
HOW TO MAKE A HEART SHAPED COOKIE CAKE FOR VALENTINE’S DAY
- Place all of your dry ingredients (gluten free flour, granulated sugar, brown sugar, salt, baking soda, and salt) into a medium bowl, whisk. Add softened vegan butter, room temperature eggs, and vanilla extract. Stir until combined. Pour in your chocolate chips and stir.
- Gently press the chocolate chip cookie dough into prepared heart shaped pan. Add some extra chocolate chips for decoration. Place into preheated oven and bake the cookie heart for 30 minutes or until golden brown and not jiggly.
- For the frosting, add shortening and room temperature margarine to a large bowl and mix with a electric mixer. With the electric mixer on low add powdered sugar, almond milk, and vanilla extract. Once combined turn the electric mixer up to medium. (If frosting seems thin add powdered sugar to thicken it)
- Divide frosting into two bowls. Put ⅔ in one bowl ⅓ in the other. Dye larger batch of icing dark pink and the smaller light pink. Place the dark pink icing in a piping bag fitted with a 4B star pastry tip. Then place the light pink batch into another piping bag with a coupler to fit a #5 and a #16 star tip. All of these tips are included in the Wilton 55 piece set. Decorate the heart cookie cake according to directions on the recipe below.
- Baking Pan - You can find a heart-shaped cookie cake pan from Amazon or Walmart.
- Parchment Paper - Make sure to use parchment paper to cover the bottom of your heart shaped pan. Spray the bottom of your heart pan with non-stick spray then place a cutout on the bottom. Spray another layer of no stick spray and spray around the sides.
- Vegan Butter - Since vegan butter doesn't come in sticks, scoop out the measured amount of margarine, put into micorwaveable bowl and microwave for 5 seconds at a time until softened and at room temperature. Another way is leaving out your vegan butter for a few hours until it is room temperature.
FREQUENTLY ASKED QUESTIONS
- How do I make my cookie cake heart sugar free? I recommend using any natural sweetener or my preferred brand that I like, Swerve. You can find it at your local grocery store or Amazon.
- What are your favorite brands of gluten free flour? Bob's Red Mill and King Arthur are the ones I use most often.
- How do I store my Valentine's Day Cookie Cake? Place in airtight container and leave at room temperature for a few days or in the fridge for a week. Or if you are lazy like me, you can plastic wrap the pan (once cooled of course).
- Can I freeze this cake? Yes you could, although it would taste best fresh, you can freeze it in an airtight container up to a month.
- Where to I find dairy free chocolate chips? I recommend using Enjoy Life brand of chocolate chips. You can find them at any grocery store in the chocolate chip aisle.
Giant Chocolate Chip Cookie Heart
For the gluten free cookie
- 2 ¼ cups gluten free flour 258g
- 1 ½ teaspoons xanthan gum 5g
- 1 teaspoon baking soda 6g
- 1 teaspoon salt
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar (packed) 125g
- ½ cup vegan margarine, softened, such as Earth Balance 113g (you can substitute ½ cup refined coconut oil if you like)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
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). If it seems too thin, you can add a little more powdered sugar and beat until combined.
- 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.
Happy Valentine's Day! I hope you enjoy this recipe! This year 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!
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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