Gluten-Free Biscuit + Jam Valentine Cookies

It kind of seems unfair that just a month after the beginning of the New Year, which typically involves resolutions for a healthier year, that Valentine’s Day arrives. A day that centers around love, but also lots of chocolate and candy.

But, no need to worry! There are plenty of tasty ways to still enjoy this holiday without the sugar coma or bloating or breakouts that often come with too much sugar. I’ve been recipe testing different recipes to share this Valentine’s Day, and this one I have to say I L.O.V.E! Honestly, though, the first batch I made I didn’t like at all. They had way too much coconut flour or almond meal or both. So, I got back in the kitchen the next day and tried again…this time with different measurements and guess what…I approve!  And so does my husband and my mom who I had taste them as well. Only the best recipes for you! 

Let’s talk health for a bit about these Gluten-Free Biscuit + Jam Valentine Cookies! They are made with one of my favorite baking flours, coconut flour, which makes them gluten-free and also a great source of fiber. I used coconut sugar which is a natural, unrefined sugar that is low-glycemic. I also used almond milk which allows this recipe to be dairy-free. Lastly, this strawberry chia jam is to die for! You can make this for your toast as well, just FYI. But, the chia seeds add an extra kick of healthiness with it’s healthy fats, antioxidants, fiber and protein.

Note: You want to make the strawberry jam at least 4 hours before or better yet make it the night before.

Strawberry Chia Jam Ingredients:

2 cups sliced organic strawberries
¼ cup chia seeds
1 heaping tbsp pure maple syrup

Cookie Ingredients:

1 1/2 cups coconut flour
1 cup coconut sugar
2 tbsp almond meal
1 tsp cinnamon
1/4 tsp sea salt
1 tsp baking powder
1/4 cup melted coconut oil
3 organic eggs
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 cups unsweetened almond milk {Here’s what I use that’s amazing – Malk Unsweetened Almond Milk}
Organic powdered sugar for dusting

Strawberry Chia Jam Directions:

1. Slice strawberries. Blend strawberries in vitamix or high-powered blender. The amount should yield about 1 cup strawberry purée.
2. Pour into a small mixing bowl.
3. Stir in chia seeds and maple syrup. Mix well.
4. Cover and place in fridge at least 4 hours or overnight is best. {Again, make sure to make your jam prior to making your cookies.}

Cookie Directions:

1. In a large mixing bowl, whisk together coconut flour, coconut sugar, almond meal, cinnamon, salt, and baking powder and set aside.
2. In a medium mixing bowl, whisk together eggs, coconut oil, vanilla extract, almond extract and almond milk.
3. Stir in the wet ingredient mixture to the dry ingredient mixture. Mix until thoroughly combined and becomes a nice dough consistency.  Use your hands to knead/mix it all together nicely and thoroughly.
4. Cover with plastic wrap and chill in refrigerator about 1-2 hours.
5. Preheat over to 350.
6.  Take dough out of fridge and place on dry work surface.
7. Flatten dough evenly to about 1/6 to ¼ inch thickness. {I simply used my hands and a spatula to flatten out instead of a rolling pin.}
8. Cut into heart shapes using a cookie cutter.
9. Grease baking sheets with coconut oil.
10. Carefully transfer cookies to baking sheets using a spatula.
11. Bake on 350 for 12-15 minutes.
12. Let cool a bit and then transfer to a wire cooling rack.
13. Spread strawberry jam following the heart shape, but leave some of the cookie exposed for the powered sugar.
14. Dust cookies with powdered sugar. Also, the jam will absorb any powdered sugar so don’t worry about just trying to get the powered sugar on the cookie part.
15. Enjoy!

xoxo