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You are here: Home / Recipes / Baking / Cinnamon Heart Paleo Cookies with Strawberry Icing

Cinnamon Heart Paleo Cookies with Strawberry Icing

February 11 by Carol Lovett

This post contains affiliate links including Amazon affiliate links.

Paleo Cinnamon Heart Cookies with Strawberry Icing

I have given you not one but now two Paleo Valentine’s day dessert recipes because I love you guys so much and thank you for visiting the blog and sharing the recipes.  I made a heart-shaped cookie with a gingerbread like flavour except I increased the cinnamon.  If you don’t like gingerbread just make the dough without the cinnamon and pie spice and switch the sweetener from molasses to raw honey or maple syrup and you will get a plain vanilla cookie with strawberry icing.

Paleo Cinnamon Heart Cookies with Strawberry Icing

What are you doing for Valentine’s Day other than making these cookies?

CINNAMON HEART COOKIES

Yield: 30 +

Ingredients

  • 1 cup blanched almond flour
  • 1 tbsp cinnamon
  • ½ tsp pumpkin pie spice (any pie spice will probably work)
  • 1/8 tsp salt
  • 2 tbsp molasses
  • 2 tbsp extra virgin coconut oil, melted
  • 1 tbsp vanilla extract

Instructions

  1. Preheat the oven to 350 F.
  2. Using a mixing machine, mix the dry ingredients together (almond flour, cinnamon, pie spice and salt). Add the wet ingredients (molasses, coconut oil and vanilla). Mix until spice and no clumps.
  3. Place the dough in the freezer until cold to the touch, about 10 minutes. Roll the cold dough to about ¼ inch flat between two pieces of wax paper. Use a heart shaped cookie cutter and cut out heart shaped cookies. Place the cookies on a parchment paper lined baking sheet.
  4. Bake for 10 minutes. Cookies will be slightly soft to the touch but will harden when cooled.

Notes

I used a small heart shaped cookie cutter.

Paleo Cinnamon Heart Cookies with Strawberry Icing

STRAWBERRY ICING

Yield: Enough icing for 30 cookies

Ingredients

  • ¼ cup of organic cane sugar or any granulated sugar
  • 1 strawberry (or you could use raspberries, or blueberries for a purple colour, an orange fruit for an orange colour etc.)

Instructions

  1. Use a coffee grinder to grind the cane sugar to a powder.
  2. In a separate dish, puree the strawberry and add the powdered sugar to the strawberry and mix. Use immediately. The icing is a paste. To mix it smoother you can add a fat like coconut oil.
  3. Spread a little icing on each cookie. The icing will dry quickly.

If you love snacks like this I have two cookbooks you really need to check out asap!  Indulge, for all your Paleo dessert needs and The Grain-Free Snacker for amazing Paleo snacks!

Yield: 30 +

Cinnamon Heart Cookies

Cinnamon Heart Paleo Cookies

Ingredients

  • 1 cup almond flour
  • 1 tbsp ground cinnamon
  • ½ tsp pumpkin pie spice (any pie spice will probably work)
  • 1/8 tsp salt
  • 2 tbsp molasses
  • 2 tbsp extra virgin coconut oil, melted
  • 1 tbsp vanilla extract

Instructions

  1. Preheat the oven to 350 F.
  2. Using a mixing machine, mix the dry ingredients together (almond flour, cinnamon, pie spice and salt). Add the wet ingredients (molasses, coconut oil and vanilla). Mix until spice and no clumps.
  3. Place the dough in the freezer until cold to the touch, about 10 minutes. Roll the cold dough to about ¼ inch flat between two pieces of wax paper. Use a heart shaped cookie cutter and cut out heart shaped cookies. Place the cookies on a parchment paper lined baking sheet.
  4. Bake for 10 minutes. Cookies will be slightly soft to the touch but will harden when cooled.

Notes

I used a small heart shaped cookie cutter.

© Carol Lovett
Yield: Enough icing for 30 cookies

Strawberry Icing

Cinnamon Heart Paleo Cookies

Ingredients

  • ¼ cup of organic cane sugar or any granulated sugar
  • 1 strawberry (or you could use raspberries, or blueberries for a purple colour, an orange fruit for an orange colour etc.)

Instructions

  1. Use a coffee grinder to grind the cane sugar to a powder.
  2. In a separate dish, puree the strawberry and add the powdered sugar to the strawberry and mix. Use immediately. The icing is a paste. To mix it smoother you can add a fat like coconut oil.
  3. Spread a little icing on each cookie. The icing will dry quickly.
© Carol Lovett

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.

Related posts:

Sweet Potato Chips
Low Carb Stuffed Peppers
Keto Sushi
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Filed Under: Baking, Dessert, Gluten-Free, Grain-Free, Paleo, Recipes, Snack Tagged With: cookies, holiday recipes, strawberry, valentine's day

About Carol Lovett

Carol Lovett is a Canadian, reiki master, crystal healer, foodie, and creator of Ditch the Wheat. She focuses on creating recipes that are gluten free and cater to other food sensitivities. She is the bestselling author of Ditch the Wheat.

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