Heart Chocolate Chip Cookies

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These Heart Chocolate Chip Cookies are thin and chewy with a nice crunch from the sprinkles! They're super easy to make! Best yet, they're gluten free, nut free, eggless and can easily be vegan.

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In a medium bowl, whisk together the gluten free flour, baking soda and salt. Set aside.

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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.

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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

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Slowly beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.

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With the mixer on low speed, slowly beat in the gluten free flour mixture a little at a time until just combined.

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Fold in the chocolate chips and the heart sprinkles. Freeze the dough for 30 minutes in a freezer safe bowl.

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Scoop the dough into balls, flatten into a thick disc and shape into a heart.

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Press one side of the heart shaped dough discs into the sprinkles and chips.

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Bake the cookies at 350 degrees Fahrenheit for 9-10 minutes.

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Get the complete recipe via the link below!

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