Valentines Cookie Recipe – Paleo/Grain-free/Gluten-free/GAPS-friendly

For some reason, I’m feeling really into Valentine’s Day this year! I want to celebrate the day of love all month 🙂

As part of it, I thought it would be fun for my kids and I to make this valentine’s cookie recipe! I bought these heart-shaped cookie cutters and love how they come in so many different sizes (for varying appetites!) I wanted to use coconut flour and natural, artificial dye-free toppings.

I experimented in the kitchen and very happy with the results! These cookies are delicious, and my husband said they are addicting… for a grain-free, dairy-free, gluten-free option 🙂

Valentines Day Cookie Ingredients

Valentines Day Cookie Frosting:

  • 1/4 cup coconut oil or butter (chilled)
  • 1/4 cup honey (I like to use a thicker honey)
  • 1 tsp. vanilla extract
  • Natural food dye (where to buy) – optional
  • Natural sprinkles (where to buy) – optional

Recipe Directions

Pre-heat your oven to 350 degrees.

In a mixing bowl, take your 1 cup of coconut flour and put through a sifter. Then add baking soda and salt. Next add your egg, honey, melted coconut oil, coconut milk and vanilla. Mix with hand mixer or thoroughly by hand until there are no more clumps.

Line a cookie sheet with parchment paper and lightly dust your roller pin with coconut flour. Roll your dough flat and use your heart cookie cutter(s) to create your cookie shapes with a 1/4 inch thickness. I tried doing thicker and thinner cookies and didn’t work nearly as well! Continue until you’ve used up all of your flour, re-dusting your roller pin as needed.

Bake in oven for 5-15 minutes, depending on your oven and elevation. Watch cookies closely and take out once they start to slightly brown or toast around edges. Transfer parchment paper with cookies very carefully to a cooling rack and let sit for 5-10 minutes. (Don’t worry if the cookies look a little undercooked in center as they will continue to cook as they cool.)

Meanwhile, in a separate bowl, combine your slightly chilled butter, vanilla, honey, and 3-5 drops of natural red food dye. Blend using a hand mixer or very vigorously by hand. If necessary, chill in refrigerator until the frosting is firm.

Once cookies are completely cooled, spread on your frosting using a butter knife. Top with natural sprinkles if desired.

Share and enjoy with the ones you love 🙂

How about you?

What are some of your go-to healthy treats?


Add a Comment
  1. These look so yummy! However, my mom is allergic to honey–would monkfruit work as a suitable replacement?

  2. I am going to make these for my brothers birthday Sunday! Can’t wait to try them. They look amazing!!

  3. Thank you so much for this wonderful recipe which looks wonderful and I am sure they will taste so good kind regards

  4. Made them today! It was crumbly so the rolling pin was useless but I used my hands to flatten it and they turned out great!

  5. Looking forward to making these! Looks yummy!

    For those interested in dyeing the frosting, we use another option in our house. I juice a few strawberries or raspberries and use that to color the frosting. Clean edible dyes are so $$ and we use them so infrequently, this is our cost-saving clean option.

  6. This recipe looks so wonderful! Question: did you use canned or carton coconut milk? I find there to be a huge difference in consistency and fat content between the two and wanted your awesome recipe to turn out perfect. 🙂 So excited to make these sometime soon! Thank you, Mama Natural!

  7. It’s not Valentine’s Day but I may have to get my girlfriend to make these ASAP! I’ve been looking for a good Paleo-friendly sugar cookie recipe and this looks like it may be it!

  8. Mine also are all crumbly! 🙁 But I didn’t “sift” the flour… maybe that’s why? How can I fix it now? Add more milk?

  9. Hi! I’m wondering about how many cookies this makes? I’m planning on makin them today for a play date tomorrow- should I keep them in the fridge or does that part matter? Thanks!:)

  10. Cookies taste great, but crumble into pieces. Any ideas?

  11. Made these cookies with my daughter tonight and they were amazing!! So moist and delicious! Both kids loved them. Even my husband ate three cookies and he’s sometime skeptical when I try to make healthier sweets without sugar and/or grains. Big win for us!

    The only negative comment I will make is the dough had a hard time sticking together when more flour was added for rolling. And the cookies with more flour tended to fall apart easily after baking too. Still made great tasting cookies though! Even with the occasional crumbles!

    Thank you for the recipe! It’s a keeper!

    • Oh good! Did you use 1 cup sifted? I measured out 1 cup BEFORE I sifted which probably equates to a scant 1 cup. I add about a teaspoon onto the roller pin so I can roll well. Please let me know as I want recipe to be perfect.

      Oh, and you bring up a good point. It’s really important to transfer cookies slowly to rack. I just slide the whole piece of parchment paper so I don’t even handle them. Once they are cooled, I find they crumble much less.

      • Can I use 2 egg yolks instead ? I seem to be intolerant to egg whites as per a food intolerance test I had a few years ago. Thanks

  12. Hi There ! Would you happen to know if there is a difference in Nutivia coconut flour and Bob’s Red Mill ? We seem to only have Bob’s in our neck of the woods. Thanks !

    • I use Bob’s and it works great too!

  13. Hi! I love your website and your recipes. I was so excited to try this one. However, the dough never really stuck together. I tried adding another egg, but it all just crumbled. I tried rolling it out and it was a disaster. I cooked them as drop cookies, but they fall apart as soon as you touch them. I am sure it’s user error. Help!

    • OK, let’s troubleshoot.

      Did you use a liquid honey? I don’t think a creamed one would work as well.

      You added 1 large egg? Did you include the 2 TB of coconut milk. You could always bump up to 1/4 cup if need be. Did you melt the 1/2 cup of coconut oil? This helps the oil spread evenly throughout the dough.

      Did you start with 1 cup of coconut flour and then sift? It probably ends up as a scant 1 cup of sifted flour.

      Lastly, it’s important not to touch cookies until completely cooled. I transfer them by just pulling the parchment paper over to the drying rack.

      Let me know as I want these to work for you!

    • This just happened to me too!! I tried putting egg wash on top of the cookies in the hopes of ‘gluing’ them together when they cooked- but it didn’t work- It was an epic fail 🙁

      How did you get yours to stick together Genevieve?

      • Oh & I used liquid honey- but reg milk. And did melt the coconut oil… The dough was crumbly from the get-go. Never wanted to stick together 🙁

  14. new mobile version?! i like! 😉

    • Glad it’s working for you! We’ve had a few bugs to work out (one being the mobile version) so we’re getting there. XO

  15. Great recipe, I am search of gluten free ones since I am about to have to go on a GF diet!
    I had no idea that there were natural dyes and sprinkles- SO excited about that!

  16. Do you think an egg substitute would work? I have a little one with an egg allergy.

    • I think it would since there’s only 1 egg called for in this recipe.

      • Lol well I got this now so maybe I can try a flax egg or something lol

  17. This is AWESOME! Thank you so much for this! I will be making these for my husband who is currently on the GAPS diet! I will color with beets though. XOXO

  18. Thank you so much for this recipe, and for playing up Valentine’s Day a little! We love the holiday, too. We’re having a special Valentine’s Day dinner with this kind of food 🙂

Add a Comment

Your email address will not be published. Required fields are marked *