Gluten-Free Valentine’s Day Cookies, soft and delicious, are also dairy-free. For the preparation of these cookies, I used whole grain rice flour and regular rice flour with the addition of xanthan gum to make them softer.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day, All Seasons
Ingredients
- 4 eggs
- 3 cups gluten-free whole grain rice flour
- 1 1/4 cups gluten-free rice flour
- 1 cup sugar
- 3/4 cup sunflower seed oil
- 2 1/2 tsp gluten-free baking powder
- 1 tsp xanthan gum (optional)
- 1/2 lemon (zest grated)
- 1 vanilla pods
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking sheet
- 1 Cookie cutter heart-shaped
Steps
Grate the lemon zest and scrape the vanilla seeds into a bowl.
Add the eggs with the sugar and beat with a whisk. Add the oil and mix well until you get a smooth cream.
Sift the flours with the xanthan gum and baking powder. Add them gradually and knead. If necessary, adjust the flour as it depends on absorption.
Form a dough ball and wrap it in plastic wrap. Let it rest in the fridge for 30 minutes. Roll out the dough to 1/8 inch thick on a lightly floured work surface.
Cut the cookies with the heart-shaped cutter and arrange on a baking sheet lined with parchment paper. Bake in a preheated static oven at 340°F for 15 minutes.
Remove from oven and let cool. Fill with various jams and dust with powdered sugar.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free from gluten contamination
Advice
They keep in a cool place for 7-8 days.
They keep in a cool place for 7-8 days.
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