These Chocolate Valentine’s Cookies are dairy-free, easy to make, and perfect for sharing with someone who loves chocolate.
Love is in the air at Hedgecombers HQ, so I baked Jonny a batch of heart-shaped chocolate cookies to celebrate. They’re made dairy-free so everyone can enjoy them — including me. That, my friends, is true devotion.
The recipe is straightforward and forgiving, making it ideal for a relaxed baking session. Roll, cut, bake — and if you want to decorate, a simple icing finishes them beautifully.
If you’d like to ice your cookies, use the easy icing method I used for my Gluten Free Snowflake Cookies — it’s reliable and holds its shape well. Feel free to add as much food colouring as you like.
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Chocolate Valentines Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
Author: Jane Sarchet
Ingredients
-
225
g
plain flour -
100
g
sugar -
3
tablespoons
cocoa powder -
110
ml
vegetable oil -
5
tablespoons
water
Instructions
-
Preheat the oven to 190°C / 375°F / Gas 5.
-
Sift the flour and cocoa into a large bowl. Add the sugar, oil and water, then mix until a soft dough forms.
-
Lightly flour your work surface. Take half the dough and roll it out to about the thickness of a £1 coin.
-
Cut shapes with a cookie cutter or a sharp knife — there are no rules, so be creative.
-
Use a palette knife or fish slice to transfer the cookies to a baking sheet. Keep re-rolling the scraps until all the dough is used.
-
Bake for 8–12 minutes depending on size. For reference, a large 6-inch heart took 11 minutes in my oven.
-
Remove the cookies from the oven and slide them onto a cool surface to finish cooling completely.
-
If you want to ice the cookies, use a simple royal icing or the icing method mentioned above for best results.