Supergut Chocolate Heart Cookie Recipe

This Chocolate Heart Cookie Recipe comes just in time for Valentine’s Day. While we celebrate our friends, family, and the people we love most, it’s hard to escape the sugar-y madness of this love-filled holiday. From candy hearts to overindulgent cupcakes, those of us battling blood sugar issues know that finding a low-sugar sweet treat that also tastes good can be a challenge.

That’s why we’ve worked hard to craft a low net-carb cookie that is packed with fiber, so you can feel good about making and enjoying cookies this Valentine’s Day. Starting with a healthy base of coconut oil, we pair almond and coconut flours with Supergut powder and allulose to deliver a delicious cookie taste — with a nice chewy texture — without the high-sugar guilt.

Makes about 15 cookies: 2g net carbs and 95 calories per cookie [before cutting into shapes]

Ingredients:

For the cookies

• 1/3 cup — Melted and cooled coconut oil
• 1 TBSP — Allulose syrup (optional)
• 1/3 cup — Allulose powder
• 1 Egg
• 2 tsp — Vanilla extract
• 1 serving — Supergut (any flavor, but we recommend starting with Chocolate or Vanilla)
• 1 cup — Almond flour
• 2 TBSP — Coconut flour (optional)
• 1/4 cup — Unsweetened cocoa powder
• 1/4 tsp — Baking soda
• 1/4 tsp — Salt

For the frosting:

• 4 TBSP — Butter (soften)
• 2 TBSP — Unsweetened cocoa powder
• 3/4 cup — Allulose powder
• 2 tsp — Vanilla extract
• 2 tsp — Almond milk, unsweetened

Instructions:

For the cookies:

1. Cream the coconut oil, allulose syrup and powder, egg, and vanilla extract in a mixer
2. Add the dry ingredients for the cookies: Muniq powder, almond flour, coconut flour, cocoa powder, baking soda, and salt
3. Mix with a spoon or a mixer to form a typical cookie dough
4. Wrap in plastic, and chill dough in the refrigerator for 1-2 hour or 30 minutes in the freezer
5. Preheat your oven to 350 degrees F
6. Roll the dough into about 1/4-inch thick, and use a heart cookie cutter. It will yield about 15 cookies
7. Bake for 8-10 minutes
8. Cool for 10 minutes on a wire rack

For the frosting: (optional)

1. Mix the butter, allulose powder, cocoa powder, and vanilla with a mixer on medium high until smooth and fluffy
2. Add the almond milk and mix again to make frosting as smooth as you can get it
3. Spread the frosting on each cooled cookie (if desired)
4. Decorate with your choice of sprinkles and enjoy!