These Heart Shaped Chocolate Chip Cookies are thin, soft and chewy eggless chocolate chip cookies with a nice crunch from the heart sprinkles! They're super easy to make and only require 30 minutes of chill time! These heart cookies are the perfect sweet treats for Valentine's Day or even Mother's Day! If that wasn't enough, they're also gluten free, nut free and can easily be made vegan!
These Heart Shaped Chocolate Chip Cookies are the perfect recipe for your loved ones, a Valentine's Party, Galentine's Day Party, Mother's Day or even for a bake sale! This recipe makes 30 heart shape chocolate chip cookies that stay soft for days! With only 9 minutes of baking time for each batch...you'll have valentine cookies in under an hour!
For more Valentine's Day/Galentine's Day recipes check out my Strawberry Sugar Cookies, my Raspberry Cookies, my Strawberry Red Velvet Cake and my No Bake Strawberry Pie.
Reasons to Love These Heart Shaped Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Crunchy Outside- These cookies have a nice crunch thanks to the heart sprinkles!
- Soft & Gooey Inside- These heart cookies are gooey and soft like my Mini Chocolate Cookies!
- Chocolate Chips- They are loaded and topped with mini chocolate chips like in my Chocolate Chip Sugar Cookies.
- Easy to Make- You don't need a heart shaped cookie cutter to make these cookies! We simply form the shape by hand!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. If you use melted or even softened, the cookies will spread too much while baking. If using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Light Brown Sugar- I use light brown sugar instead of granulated for added moisture. I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Read the label on your chocolate chips and sprinkles to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ cups packed AP flour (294 grams).
- Use 2 tablespoons milk.
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Heart Shaped Chocolate Chip Cookies
Here are the step by step instructions to make these chocolate chip heart shaped cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking soda and salt. Set aside.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the room temperature butter or vegan baking stick and the light brown sugar until soft and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
Step 5: Add in the Dry Ingredients
With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
Step 6: Fold in the Chocolate Chips and Sprinkles and Chill
First, fold in ⅓ cup plus 1 tablespoon chocolate chips using a spatula.
Once combined, fold in 3 tablespoons of the Valentine's Day sprinkles.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
Step 7: Scoop the Dough and Form into a Heart
Use a small cookie scoop or a teaspoon to scoop the dough, roll into tiny balls and place onto the parchment lined baking sheet. There should be 30 dough balls.
Flatten each dough ball into a thick disc versus a ball. Now use your pointer finger to make a dent at the top of the disc and shape the disc into a heart. It doesn't have to be perfect; we will reshape again once the cookies come out of the oven.
Step 8: Dip in Additional Chocolate Chips and Sprinkles
Combine the additional 2 tablespoons of chocolate chips and 2 tablespoons of sprinkles into a small bowl. Press one side of the heart shaped dough discs into the festive mixture and place back on the baking sheet.
Step 9: Bake the Cookies and Cool
Place heart dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 9-10 minutes.
Store extra heart dough discs in the freezer while the rest are baking. I bake no more than 12 at a time.
Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a tighter heart shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.
If you prefer you can use a heart shape cookie cutter to tighten up the heart shape after they come out of the oven.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or please read the gram amount.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess while in the oven and you won't be able to reshape them into a heart. As I mentioned earlier, if you're using vegan butter, make sure to use only vegan baking sticks (not vegan butter in a tub) and make sure it's more on the cold side versus room temperature.
- Freeze the Dough- If you don’t freeze the dough for at least 30 minutes, the cookies will be impossible to form into a heart shape. The dough will be very wet and sticky.
- Wash Your Cookie Scoop- If you noticed the dough is starting to get sticky, wash and dry your cookie scoop halfway through making the dough balls.
- Wet Your Hands- The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking.
- Reshape the Cookies- If you want your cookies a clean heart shape, reshape them as soon as they come out of the oven. Use a spatula to push them back into a tight heart shape. You can also use a heart shaped cookie cutter.
Recipe FAQs
Yes. You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to chill again prior to baking.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10 minutes or until the balls are completely frozen. Once frozen, store in a zip top bag for 1 month.
Yes! Most gluten free baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless cookies, they’re actually so soft they stay fresh for several days!
I use light brown sugar instead of granulated for added moisture.
I prefer light brown to dark brown in this recipe; too much additional moisture can cause the cookies to spread while baking.
No! If you want to make them regular, scoop the dough into balls, then dip the tops of the dough balls into the chocolate chip/sprinkle mixture.
Bake for the same amount of time and then reshape the cookies into a tighter circle when they come out of the oven.
Storing: Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Freezing Baked Cookies: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft.
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10 minutes or until the balls are completely frozen. Once frozen, store in a zip top bag for 1 month. When ready to use, leave out at room temperature for 5-10 min until you're able to flatten into the disc and shape into a heart. Do not let them sit out too long or they will become a sticky mess.
Other Valentine's Day Recipes You'll Love
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📖 Recipe
Heart Shaped Chocolate Chip Cookies
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups light brown sugar , packed
- ¼ cup milk
- 1 teaspoon pure vanilla extract
- ⅓ cup plus 3 tablespoon mini chocolate chips
- 5 tablespoons Valentine's Day sprinkles (keep 2 tablespoons separate for rolling)
Instructions
- In a medium bowl, whisk together the 1 ¾ cups gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup room temperature butter or vegan baking stick and the 1 ¼ cups light brown sugar until soft and creamy. About 2 minutes.
- Slowly beat in the cornstarch water, the ¼ cup milk and the 1 teaspoon pure vanilla extract until fully combined. It will appear chunky. That’s normal.
- With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined. Use a spatula to scrape down the sides and combine again.
- First, fold in ⅓ cup plus 1 tablespoon chocolate chips using a spatula.Once combined, fold in 3 tablespoons of the Valentine's Day sprinkles.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min. When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- For the cookies, use a small cookie scoop or a teaspoon to scoop the dough, roll into tiny balls and place onto the parchment lined baking sheet. There should be 30 dough balls.The cookie dough will be quite sticky and may stick to your hands if they're warm. If this happens, rinse your hands and then shake off any excess water. You want them slightly wet but not dripping wet. This will help prevent the dough from sticking. You can also wash the cookie scoop half way through to get off any stuck on dough.
- Flatten each dough ball into a thick disc versus a ball. Now use your pointer finger to make a dent at the top of the disc and shape the disc into a heart. It doesn't have to be perfect; we will reshape again once the cookies come out of the oven.
- Combine the additional 2 tablespoons of chocolate chips and 2 tablespoons of sprinkles into a small bowl. Press one side of the heart shaped dough discs into the festive mixture and place back on the baking sheet.
- Place heart dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 9-10 minutes. Store extra heart dough discs in the freezer while the rest are baking. I bake no more than 12 at a time.
- Immediately reshape the cookies when they come out of the oven by using a spatula to push them into a tighter heart shape and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't do this, the cookies will break apart into a giant mess.If you prefer, you can use a heart shape cookie cutter to tighten up the heart shape after they come out of the oven.
John
These cookies were so easy and fun to make! They came out delicious!