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