Chocolate Raspberry Heart Sandwich Cookie Recipe

Raspberry jam sandwiched between buttery chocolate hazelnut cookies

Chocolate Raspberry Heart Cookies

Edible Valentines: This chocolate heart sandwich valentine cookie recipe makes the most blissful cookies I've ever eaten! They're even better the next day, after they soften a bit, and the flavors mellow.

This cookie recipe is a vegan version of a recipe from The Iowa Source. Thanks to Sarah Kingsbury for these divine chocolate raspberry hazelnut cookies - a perfect homemade Valentine cookie recipe for your sweeties. Or any time you want to show your love.

Total Prep & Cook Time: 90 Min.

Twenty 3-inch cookies

Nutrition Data Per Serving, Vegan version, 65g: 270 calories, 36g carbohydrate, 13g fat, 96mg sodium, 2g dietary fiber, 7g protein, low in Sodium, and very low in Cholesterol, good source of Manganese. Estimated glycemic load: 21

Nutrition Data Per Serving, Ovo-Lacto version, 66g: 286 calories, 35g carbohydrate, 15g fat, 129mg sodium, 2g dietary fiber, 8g protein, low in Sodium, good source of Manganese. Estimated glycemic load: 20


  • 1 cup toasted hazelnuts, ground
  • 1/4 cup organic cane sugar or coconut palm sugar
  • 2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • Optional: 1/2 tsp salt (note that veggie spread can be quite salty)
  • 1 cup Earth Balance or other veggie spread
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  • 1 cup organic cane sugar or coconut palm sugar
  • Egg Replacer: 2 Tbsp tapioca flour OR corn starch + 2 Tbsp or more unsweetened almond milk - enough to make a soft dough
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • Powdered sugar
  • 3/4 cup raspberry jam


Toasted Ground Hazelnuts:

  1. Preheat oven to 325 degrees F.
  2. Place nuts on a cookie sheet and bake for 8 - 10 minutes
  3. Allow to cool, place in a cloth towel, and rub gently to remove skins. Don't worry if you don't get all of them off.
  4. Grind nuts with 1/4 cup sugar in a food processor until they form a coarse meal
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Cookie Dough:

  1. Mix flour, cocoa, and salt together in a bowl
  2. In a separate bowl, beat veggie spread and sugar until light and fluffy
  3. Beat in egg replacer and vanilla extract
  4. Melt the chocolate chips and add to the liquid ingredients
  5. Add hazelnut mixture to the liquid ingredients, mixing well. Beat in flour mixture until completely incorporated
  6. Form the dough into a ball, cut in half, and form 2 disks
  7. Wrap and refrigerate for at least 1 hour until firm
  8. Pre-heat oven to 350 degrees F.
  9. Grease cookie sheets, or line with parchment paper
  10. Roll each disk of dough 1/4 inch thick
  11. Cut out 40 cookies using a 3 inch heart-shaped cookie cutter
  12. For the top layer, use a 1-inch cookie cutter to cut a 2nd heart in the center of 1/2 of the cookies
  13. Transfer the cookies to baking sheets and bake for 10 - 12 minutes. Cool completely on racks
  14. Lightly dust the top cookies (with the center heart cut-out) with powdered sugar while still a little warm, so the sugar will stick
  15. Spread each cooled bottom cookie with 1 tsp of jam, leaving a 1/4 inch border around the edge, and cover with a top cookie
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Recipe Tips:

Use enough non-dairy milk to make a rollable cookie dough.

Sarah recommends using parchment paper for lining cookie sheets - no oil needed, no sticking to the pan, even browning, no burning.

You'll need a 3 inch and a 1 inch heart shaped cookie cutters for this recipe. If you can't find a 1 inch heart cookie cutter, make them without the center cut out - they'll be just as blissful!

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