Peanut Butter Chocolate Chip Heart Cutout Cookies

💌 🍪Love is in the air, and what better way to express it than with these adorable and healthy PB Chocolate Chip Heart Cutout Cookies? These delightful treats are perfect for Valentine’s Day, tea time, or simply as a special way to share your love with family and friends.

This recipe is easy to bake and makes for a fun afternoon activity, especially if little ones are eager to help out! Let them join in the cookie-making magic—and maybe even sneak a taste while waiting for these little delights to bake.

I've also created a step-by-step video to guide you visually through the process. Hope you enjoy making (and eating) these cookies with your loved ones!

Watch my YouTube video here: https://youtu.be/MZ8yGK5VOVw

 Why Collagen is the Secret to the Perfect Cookie!

✨Collagen is my secret ingredient for making my keto and paleo baked goods stand out! It creates an amazing texture that mimics the chewiness and softness of sugar—but without the sugar! Plus, it adds a high-quality protein boost to every bite.

✨Here’s why you should add Organika Collagen Protein to your pantry:✨

• Enhances texture for soft, chewy cookies.
• Boosts protein intake for a more nourishing treat 
• Supports skin, hair, nails, and joints for radiant health

✨Get 25% OFF ALL Organika's h products!

Use code: BAKERLITA25 at checkout for a special discount!

🔗 Shop here: https://organika.com/

By adding Organika's Collagen Protein to your pantry, you're not just enhancing your baking but also investing in your health. Join me in this journey of creating delicious, nutritious, and beautiful baked goods. Let’s make every bite count! 🥰

PB Chocolate Chip Heart Cutout Cookies Recipe:

Dry Ingredients:

• 168g (1½ cups) almond flour
• 46g (⅓ cup) coconut flour
• 56g (½ cup) Organika Collagen
• 220g (1 cup) chocolate chips (chopped)
• 130g (1 cup) powdered sweetener (monk fruit, erythritol, or xylitol)
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1 teaspoon baking soda

Wet Ingredients:

• 80g (⅓ cup) grass-fed butter, room temp (substitute with palm shortening for dairy-free version)
• 112g (½ cup) natural smooth peanut butter
• 1 free-run egg, room temp
• 10mL (2 teaspoons) pure vanilla extract

Chocolate Ganache (Optional):

• 110g (½ cup) chocolate chips (melted)
• 1 tablespoon coconut oil

Instructions

1. Prepare Dry Ingredients: In a medium bowl, measure and whisk together all dry ingredients.
2. Mix Wet Ingredients: In a stand mixer bowl, beat the softened butter, peanut butter, sweetener, egg, and vanilla using a paddle attachment or an electric mixer. Beat for 2-3 minutes until creamy, but avoid overmixing.
3. Combine the Dough: Reduce the mixer speed to low and gradually add the dry ingredients in multiple additions. Mix until just combined—do not overmix.
4. Chill the Dough: Shape the dough into disks, wrap securely in plastic wrap, and refrigerate for 20 minutes (or freeze for 10 minutes if in a hurry). Let it rest at room temperature until firm but not soft.
5. Preheat & Roll: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Roll out the dough between two pieces of plastic wrap to ¼-inch thickness.
6. Cut & Bake: Use a 3-inch heart-shaped cookie cutter to cut out shapes. Place cookies 1 inch apart on the prepared baking sheet. Bake for 8-12 minutes, depending on the size of the cookies.
    
7. Cool & Enjoy: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy as they are, or dip them in melted chocolate ganache for extra indulgence!
8. Storage: Store cookies in an airtight container at room temperature for 5-6 days or freeze for up to 3 months.

Bakerlita’s Tips for the Perfect CookiesPeanut Butter Consistency:

• Use creamy natural peanut butter that is well-mixed for the best texture.
• Rolling the Dough: If the dough is too sticky, lightly dust your rolling pin with coconut flour.
• Soft vs. Crunchy Cookies: For softer cookies, remove them from the oven as soon as they are set. For a crispier texture, bake for an extra 1-2 minutes.
• Chocolate Ganache Hack: Melt chocolate chips with coconut oil in a heatproof bowl using 15-second microwave intervals, stirring in between.

These heart-shaped cookies are not only beautiful but also a wholesome indulgence, perfect for making sweet memories in the kitchen.

🍪Blessings & #BakeTheBakerlitaWay
Andrea Witthoeft