Grain-Free Chocolate Heart Cookies


The cutest Grain-Free Chocolate Heart Cookies ever // via Nosh and Nourish


3⁄4 cups
Bob's Red Mill Coconut Flour
1 teaspoon
Baking Powder
1⁄4 cup
Cocoa Powder
1⁄3 cup
Coconut Sugar
1⁄4 cup
Bob's Red Mill Pea Protein Powder (or sub your favorite vanilla protein powder)
1⁄2 teaspoon
Sea Salt
1⁄2 cup
2 tablespoons
Melted Coconut Oil (to add later when ready to bake --- does not go in jar)
Eggs (to add later when ready to bake --- does not go in jar)
1⁄2 cup
Silk Chocolate Cashewmilk (to add later when ready to bake --- does not go in jar)



Assemble your jar in the order listed (to keep the colors in nice layers):

  • Bottom layer: coconut flour
  • Next: 1 tsp baking powder + 1/4 cup cocoa powder
  • Next: 1/3 cup coconut sugar
  • Next: 1/4 cup pea protein powder + 1/2 tsp sea salt
  • Last: 1/2 cup M&Ms (or sub dairy-free chocolate chips to keep it dairy-free and paleo)


  1. Preheat oven to 350 degrees.
  2. Empty out the jar into a large mixing bowl. Add in the coconut oil, eggs, and cashewmilk. Stir until thoroughly combined. 
  3. Roll out dough between two pieces of parchment paper. It's too sticky to roll without the paper. 
  4. I used heart valentine cookie cutters, but you can use whatever cut outs you want... or even roll small balls with your hands.
  5. Bake for 15 minutes, or until lightly browned and not super mushy. 
  6. Allow to cool / harden before you devour them. 
  7. OPTIONAL (I added one last step --- and partially dipped them in melted chocolate chips and pink sugar. They're good plain or embellished, so it's up to you!)

Yields 12 Cookies