Giant Chocolate Chip Cookie Heart

Giant Chocolate Chip Cookie Heart

Giant Chocolate Chip Cookie Heart is a gluten free, dairy free chocolate chip blondie baked in a 9-inch heart shaped pan.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings

Ingredients

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

Instructions

For the gluten free cookie

  1. 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.

  2. Place dry ingredients (including sugars) in a medium bowl and whisk together. Add margarine, eggs and vanilla. Stir until combined. Stir in chocolate chips.

  3. 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

  1. 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).

  2. 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.

Recipe Notes

Lise's Gluten Free Flour Mix

2 cups (260g) brown rice flour

1/3 cup (42g) tapioca flour

1/2 cup 60g) arrowroot flour

1 teaspoon (3g) xanthan gum

Place all ingredients in a large bowl. Whisk until combined. Store in an airtight container. Measure out flour as needed. Makes approximately 2 3/4 cups gluten free flour.