Chocolate Valentine cookies


Chocolate Valentine cookies, filled with peanut butter. These gluten- and lactose free cookies are not only really healthy, but also fun to make with your kids.
Honestly I don’t have much with Valentines Day myself, of course I do like getting presents every now and than, but I like it just as much on a different day. And I might even like that more, because you don’t expect that. If you follow me a bit longer you would know that I don’t like obligations that much and Valentines Day is that also a little bit. I believe you should show your love to somebody everyday and do something fun or extra when it is unexpected.
Maybe that also is because you turn older, because when Jens and I were very short together I did like it. We are together since 1 January (2015) and the first year we went somewhere as a surprise and he arranged it. I didn’t know what we were going to do and I liked it a lot. Eventually we had a lovely day in Bruges we shopped, had lunch and went to the chocolate museum and I liked it a lot. The year after that we went to Antwerp, had dinner and went to the movies. This year we won’t be doing much about it. Acutally we had our Valentine last Sunday. We went to the health fair and had a lovely lunch otgether. I must admit it has been a while since we did something fun together so I liked it even more.
I might not do that much about Valentines Day this year, I do like to give some attention to it on the blog and that is why I made these delicious Valentine Cookies. You can surprise your loved one with them. Because who doesn’t become happy with peanut butter and chocolate in one cookie?!

Preparation time: 20 minutes + approximately 15 minutes waiting time
Baking time:           15 minutes
Amount:                    5 cookies
Special Products:

  • Mixing Bowl
  • Baking paper
  • Cookie Cutter (heart shaped)
  • Baking Tray
  • Grid (optional)
  • Butter tassel
  • 2 pans
  • Aluminium foil

EN

Ingredients

35 grams coconut oil
50 grams almond flour
200 grams buckwheat flour
5 grams baking soda
1 egg
50 milliliters honey
75 milliliters almond milk
Peanut butter to your liking
35 grams extra dark chocolate (vegan)

How make it?

Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Put the coconut oil in a small pan and melt slowly on low heat fire. Make sure it does not boil and set aside as soon as the coconut oil has melted.

In the meantime add the almond flour to a mixing bowl and add the buckwheat flour and baking soda to it. Next add the egg, honey and almond milk as well. As soon as the coconut oil has melted you can add that to the bowl. Mix the ingredients into a smooth batter. You can use a spatula or spoon to do so.

You will now have a smooth dough which you can knead with your hands into a whole. This will get sticky so it is handy to divide some flour over the dough to make sure it does not stick onto everything. Knead airy, cover your counter top with some flour and lay the dough on it. Roll with your hands into a flat square of approximately 1 centimeter in height.

Lay a piece of baking paper on a baking tray. Cut the cookies. I used a heart shaped cookie cutter, but of course you can also pick another shape. You can also decide the seize. Make sure you make an even amount of cookies, because you will need pairs of 2. Continue until you are out of dough.

Bake the cookies for approximately 15 minutes in a preheated oven. Pay attention that the baking time may differ per oven. Let the cookies cool down for approximately 15 minutes as well, preferably on a grate.

When the cookies are cooled down you can cover them with peanut butter. Cover each cookie with a layer of peanut butter as thick as you like. Make sure you will find 2 cookies of approximately the same size and lay them (with the peanut butter to the inside) on top of each other.

You can now melt the chocolate au bain marie. Grab the 2 pans and put in the bigger (lowest) pan water and put on low heat fire. Put the smaller pan inside the bigger one and put the chocolate in it. This way the chocolate will melt because of the heat from the lower pan. Make sure the water does not boil.

When the chocolate has melted you can cover the cookies on both sides with chocolate. I used a butter tassel, but you can also get them through the chocolate. I was scared that it would be messy so I chose the safe option with the butter tassel. When all cookies are covered with chocolate you can lay them on a piece of aluminium foil on a plate in the fridge to harden.

You have to be a bit patient for the chocolate to harden, but than you can enjoy these delicious cookies! Also really good for breakfast.
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