Chocolate Raspberry Heart Sandwich Cookie Recipe
Raspberry jam sandwiched between buttery chocolate hazelnut cookies
Edible Valentines: This chocolate heart sandwich valentine cookie recipe makes the most blissful cookies I've ever eaten! They're even better the next day, after they soften a bit, and the flavors mellow.
This cookie recipe is a vegan version of a recipe from The Iowa Source. Thanks to Sarah Kingsbury for these divine chocolate raspberry hazelnut cookies - a perfect homemade Valentine cookie recipe for your sweeties. Or any time you want to show your love.
Total Prep & Cook Time: 90 Min.
Twenty 3-inch cookies
Nutrition Data Per Serving, Vegan version, 65g: 270 calories, 36g carbohydrate, 13g fat, 96mg sodium, 2g dietary fiber, 7g protein, low in Sodium, and very low in Cholesterol, good source of Manganese. Estimated glycemic load: 21
Nutrition Data Per Serving, Ovo-Lacto version, 66g: 286 calories, 35g carbohydrate, 15g fat, 129mg sodium, 2g dietary fiber, 8g protein, low in Sodium, good source of Manganese. Estimated glycemic load: 20
- 1 cup toasted hazelnuts, ground
- 1/4 cup organic cane sugar or coconut palm sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- Optional: 1/2 tsp salt (note that veggie spread can be quite salty)
- 1 cup Earth Balance or other veggie spread
- 1 cup organic cane sugar or coconut palm sugar
- Egg Replacer: 2 Tbsp tapioca flour OR corn starch + 2 Tbsp or more unsweetened almond milk - enough to make a soft dough
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- Powdered sugar
- 3/4 cup raspberry jam
Toasted Ground Hazelnuts:
- Preheat oven to 325 degrees F.
- Place nuts on a cookie sheet and bake for 8 - 10 minutes
- Allow to cool, place in a cloth towel, and rub gently to remove skins. Don't worry if you don't get all of them off.
- Grind nuts with 1/4 cup sugar in a food processor until they form a coarse meal
- Mix flour, cocoa, and salt together in a bowl
- In a separate bowl, beat veggie spread and sugar until light and fluffy
- Beat in egg replacer and vanilla extract
- Melt the chocolate chips and add to the liquid ingredients
- Add hazelnut mixture to the liquid ingredients, mixing well. Beat in flour mixture until completely incorporated
- Form the dough into a ball, cut in half, and form 2 disks
- Wrap and refrigerate for at least 1 hour until firm
- Pre-heat oven to 350 degrees F.
- Grease cookie sheets, or line with parchment paper
- Roll each disk of dough 1/4 inch thick
- Cut out 40 cookies using a 3 inch heart-shaped cookie cutter
- For the top layer, use a 1-inch cookie cutter to cut a 2nd heart in the center of 1/2 of the cookies
- Transfer the cookies to baking sheets and bake for 10 - 12 minutes. Cool completely on racks
- Lightly dust the top cookies (with the center heart cut-out) with powdered sugar while still a little warm, so the sugar will stick
- Spread each cooled bottom cookie with 1 tsp of jam, leaving a 1/4 inch border around the edge, and cover with a top cookie
Use enough non-dairy milk to make a rollable cookie dough.
Sarah recommends using parchment paper for lining cookie sheets - no oil needed, no sticking to the pan, even browning, no burning.
You'll need a 3 inch and a 1 inch heart shaped cookie cutters for this recipe. If you can't find a 1 inch heart cookie cutter, make them without the center cut out - they'll be just as blissful!
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