Cookie Love!

Zoe & I made these heart-shaped cookies using the Linzer Cookie recipe from the Allergen-Free baking book. I baked 6 little hearts, just to do a taste test before we committed to rolling, cutting, filling the rest of the dough.

They are not sugar-free [both white sugar & brown sugar are used], but they are gluten-free [brown rice flour] and vegan [no eggs/dairy]. Zoe loved both the raw cookie dough and the baked results. They really are pretty good. The dough is soft and needs to be kept chilled. We put it in the fridge for a couple of hours before rolling it out. If it takes you a long time to roll out the dough & cut it into shapes, it is best to put the cookie sheets with the hearts on it back in the fridge before baking to prevent them from just turning into puddles in the oven. There is no butter or gluten in this dough to keep it "solid" like regular sugar cookie dough.