Love is in the air, and what a lovely way to express your love for someone with these adorable healthy PB Chocolate Chip Heart Cutout Cookies.
This recipe is easy to bake and will make for an enjoyable afternoon baking if you have little ones to help out, I am sure they will be very eager to join in on the cookie making, plus maybe lick the bowl while waiting for these little delights to bake.
I created a fun step-by-step video so you can get a visual of how the process goes. Hope you all enjoy, and more importantly, enjoy eating them with your loved ones.
Watch my YouTube video here: https://youtu.be/MZ8yGK5VOVw
NOTE: You can use my Classic Chocolate Chip Cookie Mix for this recipe, just add 1 teaspoon of cinnamon, and there is extra collagen in my mix, so they will be more on the chewier side, then crispy... Both amazing!
Dry ingredients
- 168g (1½ cups) almond flour
- 46g (1/3 cup) coconut flour
- 56g (1/2 cup) organic collagen grass-fed
- 220g (1 cup) chocolate chip (chopped)
- 130g (1 cup) powdered sweetener monk fruit, erythritol, xylitol
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking soda
Wet ingredients
- 80g (1/3 cup) grass-fed butter room temp
- ---sub for palm shortening to make DF
- 112g (1/2 cup) peanut butter natural smooth
- 1 free-run egg room temp
- 10mL (2 teaspoons) pure vanilla extract
Chocolate Ganache
- 110g (1/2 cup) chocolate chip (melted)
- 1 tablespoon coconut oil
Instructions:
- In a medium bowl, measure/weigh out all your dry ingredients.
- In a stand mixer bowl, beat the softened butter, peanut butter, sweetener, egg and vanilla with a beater/paddle attachment, or use an electric mixer like I did in my video. Beat butter until creamed (don't over-mix), about 2 to 3 minutes.
- Reduce speed to the lowest setting and gradually add the dry ingredients mixture in several additions.
- Mix until just combined, being careful not to over-mix.
- Shape the dough into disks, wrap securely in plastic wrap, and refrigerate for 20min or until firm! In a hurry? Pop the dough in the freezer for 10min; allow the dough to warm up on the counter until they are still firm but not soft.
- Preheat the oven to 350°F/180°C and line one baking sheets with parchment paper. Roll out the dough, between two pieces of saran wrap, to 1/4-inch thickness.
- Cut out using a 3-inch cookie cutter and place on a prepared baking sheet, spacing them 1 inch apart.
- Bake the cookies for 8-12 minutes (depending on the size of your cookie).
- Cool on the cookie sheet, enjoy just as is, or dip in some chocolate ganache to make your heart sing with JOY.
- Store in an airtight container for five to six days and freeze for up to three months.
Blessings & #BakeTheBakerlitaWay
Andrea Witthoeft
Andrea Witthoeft
Author