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Giant Chocolate Chip Cookie Heart
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5 from 2 votes

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.
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 316kcal

Ingredients

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 dairy free frosting

  • 3 tablespoons vegetable shortening such as Crisco
  • 3 tablespoons vegan margarine
  • 1 ⅓ cups powdered sugar 150g
  • 1 tablespoon almond milk
  • ½ teaspoon vanilla extract
  • pink food coloring
  • 1 cup dairy free, gluten free chocolate chips 120g

Instructions

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.

Video

Notes

For the gluten free flour, I like the brands King Arthur and Bob's Red Mill.

Nutrition

Calories: 316kcal | Carbohydrates: 49g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 298mg | Potassium: 27mg | Fiber: 3g | Sugar: 35g | Vitamin A: 404IU | Calcium: 39mg | Iron: 2mg