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CHOCOLATE HEART COOKIES

When in need of a quick sweet treat, cookies are the perfect option. These chocolate heart cookies are sugar free and made with love in the Natvia kitchen to celebrate the arrival of Valentine’s Day. Whether you’re a fan of baking, or prefer to make quick yummy treats, this recipe will surely satisfy all your needs. It’s easy to make and the results are totally worth it.

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions

INGREDIENTS

  • 1.25 cups all-purpose flour
  • 2 teaspoons cornstarch (cornflour)
  • 1/2 cup almond meal
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 0.75 cup Natvia natural sweetener
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1.25 cups sugar-free semi-sweet chocolate chips Icing
  • 0.75 cup frozen raspberries
  • 0.75 cup Natvia
  • 25 g butter
  • 0 Use hot water as required

Cookie

1 ¼ cups all-purpose flour

2 teaspoons cornstarch (cornflour)

½ cup almond meal

¼ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

¾ cup (170g) unsalted butter, softened to room temperature

¾ cup Natvia natural sweetener

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 and ¼ cup (225g) sugar-free semi-sweet chocolate chips

Icing

¾ cup frozen raspberries

¾ cup Natvia

25g butter

Use hot water as required

Special equipment:

Heart shaped baking tray, or heart shaped oven safe cookie cutter

METHOD

  1. Heart shaped baking tray, or heart shaped oven safe cookie cutter
  2. Preheat oven to 180C. Lightly grease tray.
  3. Whisk the flour, cornstarch, baking soda and salt together in a medium bowl. Set aside.
  4. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and Natvia together on medium speed until smooth, about 2 minutes. Add the egg and combine, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
  5. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and soft.
  6. Transfer the dough to the tray and flatten out with your fingers or rubber spatula until edges reach the sides.
  7. Bake for 20-25 minutes or until puffed and lightly browned on top. Allow cookie to cool on the pan set on a wire rack before cutting up and serving.
  8. Mix raspberries and Natvia in saucepan and bring to the boil.
  9. Use stick blender to blend ingredients.
  10. Stir in butter. Add hot water if needed for the desired consistency.
  11. Spread mixture over cooked cookie.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

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