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plate with gluten free heart shaped cookies
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5 from 9 votes

Valentine Cookies (Dairy Free, Dye Free)

Servings: 12


  • 1 box King Arthur Flour Gluten Free Sugar Cookie Mix
  • 2 sticks (16 Tbsp) vegan plant butter, softened, divided
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips optional
  • 2 cups powdered sugar confectioners' sugar
  • 1/2 tsp vanilla extract
  • Splash unsweetened almond milk
  • Beet juice


  • FOR COOKIES: Beat together the mix, 1 stick (8 Tbsp) softened plant butter, egg, and vanilla extract. Mix in chocolate chips.
  • Divide the dough in half, form into 1" thick disks, wrap, and refrigerate for 2 hours (or up to overnight).
  • Flour both sides of the dough with gluten free flour. Roll to desired thickness: 1/4" for chewier cookies and 1/8" for crispier cookies.
  • Cut into hearts or your desired shape.
  • Transfer cookies to a baking sheet lined with parchment paper. Bake in a preheated oven at 350 degrees for 12 - 16 minutes, or until lightly browned.
  • Cool cookies completely before frosting.
  • FOR FROSTING: Cream 1 stick (8 Tbsp) butter using a mixer, then slowly mix in powdered sugar (confectioners’ sugar), about ½ cup at time. Mix in vanilla extract and splashes of unsweetened almond milk until you reach the desired consistency.
  • Add drops of beet juice to the frosting to add color. The more beet juice you add, the darker the color.
  • To keep the frosting firm, store cookies in the fridge.