Original Recipe:

• 1 -1/2 cups (300 gr) cane sugar
• 1 -1/2 cups (340 gr) unsalted vegan butter (at room temperature)
• 3 Tbsp vegan flax or aquafaba as egg substitute
• 2 cups (250gr) all purpose flour or whole wheat white  (extra for rolling if your not using parchment paper)
• 2 cups (250gr) spelt flour
• 1 cup (125 gr) cocoa powder sifted
• 1 tsp salt
• 2 tsp Vanilla
• *Optional – This recipe originally called for 2 tsp baking powder.  I omit to keep the cookies from spreading or the tops from rounding.

Gluten Free Version: (Gluten Free Flour*)

• 1 -1/2 cups (300 gr) cane sugar
• 1 -1/2 cups (340 gr) unsalted butter (at room temperature)
• 3 Tbsp vegan flax or aquafaba as egg substitute
• 840 grams gluten free flour* see below – approximately 5 1/2 cups (extra for rolling if your not using parchment paper)
• 1 cup (130 gr) gluten free cocoa
• 1 tsp sea salt
• 2 tsp Vanilla
• *Optional – This recipe originally called for 2 tsp baking powder.  I omit to keep the cookies from spreading or the tops from rounding.

1. Preheat your oven to 350°F
2. My oven has convection so I drop my temp to 340°F if using.
3. Using the paddle attachment cream the butter and sugar together in the bowl of an electric mixer on low to medium speed.
4. Sift all dry ingredients together in a separate bowl
5. Scrape down sides and add the eggs mixing again to incorporate.
6. Add the vanilla, stir in ( I use my own homemade vanilla click this link to see how I do this)
7. Add all the dry ingredients to the butter mixture mix on low for about 45 sec to 1 minute just until it sticks together.
8. Overmixing is not your friend. If your making the gluten free recipe overmixing shouldn’t matter, but there is no need.
9. Divide the dough in half and place in between two sheets of parchment. Roll the dough with a rolling-pin to the desired thickness leave the parchment attached
10. Refrigerate to chill the dough for at least 1 hour.
11. Roll the dough further if you need to, remove the top sheet of parchment and replace it.  Flip it over and remove the parchment from the other side. ( this make the cookies easier to remove from the parchment once cut).  Now cut out cookie shapes with cutters. Place on parchment paper-lined baking sheet.
12. Re-roll scrap dough and repeat
13. I chill the cookies again before baking on the cookie sheets for 10-15 minutes, as this helps keep the cookies from spreading and they will be more uniform
14. Bake cookies for 10 min or until the edges just start to become turn a slight golden color. (Baking time can vary depending on your oven)
15. Remove the cookies from the oven.  Leave on cookie sheet to continue cooking for 5 minutes
16. Remove from sheets and let cookies cool on a rack until room temperature.
17. Now the fun part. Decorating!  To decorate with Royal Icing, or like I did with these valentines cookies spread with an old fashioned buttercream like my mom always made.

*Gluten Free Flour Recipe

• 150 grams brown rice flour
•  50 grams sorghum flour
• 350 grams white rice flour
• 200 grams potato starch
• 150 grams tapioca powder
• 100 grams potato flour
• 2 tsp psyllium husk

Mix all flours together and store in a dry covered container.