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Soft, chewy, and irresistibly chocolatey, these vegan heart shaped Valentine’s chocolate chip cookies are the perfect sweet treat for your loved ones! Made with simple, plant-based ingredients, they’re as easy to make as they are to enjoy. Whether you’re baking for someone special or indulging yourself, these homemade cookies will melt hearts with every bite.
Why you’ll love this Valentine’s Day chocolate chip cookies recipe:
- The easiest way to make romantic, heart-shaped chocolate chip cookies.
- There’s no chilling time. Just make the dough and bake!
- No rolling needed! Just bake the entire dough into a baking sheet. Once the giant cookie is baked, cool and cut out with a heart-shaped cookie cutter.
- Soft in the center, crispy, and golden brown around the edges.
- Perfect way to express your love this valentines.
Ingredients for the best Valentine’s Day cookies:
- Flour: All-purpose flour works best in these vegan cookies. I always prefer to measure the flour using a kitchen scale over a measuring cup as it ensures I don’t use too much flour. If you don’t have a kitchen scale, you can still use a measuring cup, just make sure you fluff the flour before using it. And with a spoon, scoop out the flour and transfer it into the measuring cup. And a little cornstarch.
- Plant based butter: I like to use salted vegan butter, but feel free to use unsalted! Pop it into the microwave to melt.
- Sugars: The combination of granulated sugar and light brown sugar will gift us with soft and chewy cookies.
- Baking soda: It’ll give our vegan cookies the perfect rise.
- Chocolate: Vegan milk chocolate or dark chocolate. Most dark chocolate chips are vegan-friendly, but if you can’t find any, simply chop up a bar of chocolate into smallish chunks. I used a combination of chips and a bar!
- Vanilla extract: Just a touch! Be sure to use vanilla extract and not vanilla essence. As essence is NOT vegan!
- Flaxmeal: Once combined with a touch of hot water, it’ll transform into our vegan egg replacer, our flax egg.
- Plant based milk: Just a touch to help soften up the chocolate for dipping the baked cookies into.
- Extras: edible pink glitter or even use festive sprinkles.
How to make these adorable heart-shaped cookies
Treating your special Valentine with indulgent cookies in the shape of a heart might seem like a hard task but I promise you this recipe is incredibly easy! You could even make it with kids! You’ll need your basic cookie ingredients as listed above, along with a 9×13 baking pan and heart cookie cutters!
Start by making the flax egg by combining flax meal with hot water. Set aside for 1-2 minutes or until thickened slightly. Add vegan butter into a medium bowl and melt. Once melted set aside to cool to room temperature.
While the butter cools, line 9×13 baking pan with parchment paper.
In a large bowl combine all purpose flour, cornstarch and baking soda. Add the flax egg into the bowl with the melted butter, along with both sugars, and vanilla extract. Mix together until all the sugar has melted. Pour the wet ingredients over the dry ingredients. Combine together, and just like that you’ve got your cookie dough!
For the chocolate I like to use the combination of chocolate chips and a bar of dark chocolate. You can also just use chocolate chips (but double it!). Or you can just use two bars of dark chocolate, chopped up into small-medium chunks. Combine the chocolate with the cookie dough, and fold together.
TIP: Set aside around 1/2 cup of chocolate chips/chunks and use them to press on top of the dough once it’s in the baking sheet. This way, you’ll always have visible chips/chunks of chocolate on the top of your heart cookies!
Transfer the cookie dough into the lined baking sheet and bake for 26-30 minutes. The centre will puff up a bit while it bakes, but it does go back to normal once cooled to room temperature.
Once cooled, grab your heart shaped cookie cutters, because we’re shaping hearts from a sheet of cookie, you can really use any size you want! I used a medium sized heart shaped cookie cutter, and a smaller one, just so there’s no waste!
To make these chocolate chip heart cookies even more special I like to dip the corners into some melted chocolate! Simply pop chocolate and a dash of oat milk into a bowl and microwave for 10 seconds, stir and melt for another 10 seconds. Repeat until the chocolate is melted perfectly!
Grab a cute heart cookie, and dip into the melted chocolate or you can spread a thin layer over the cookie. Sprinkle the chocolate with edible pink glitter or even cute valentine sprinkles if you can find some.
And just like that, you’ve got the romantic, chewy chocolate chip cookies to spoil your loved ones with. These are truly the cutest cookies, and they’ll very quickly become your new favorite chocolate chip cookies recipe.
Store cookies into an airtight container, and keep at room temperature for 4-5 days. You can store them in freezer bags and freeze for up to a month.
More vegan chocolate chip cookie recipes:
- S’mores Cookie Bars
- Raspberry White Chocolate Cookies
- Cookies And Cream Chocolate Chip Cookies
- Dark Chocolate Pecan Cookies
- Soft Lemon Cookies
Ingredients
- 343g all-purpose flour
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 226g vegan salted butter
- 200g light brown sugar
- 100g granulated sugar
- 2 tsp vanilla extract
- 2 tsp flaxmeal
- 3 tsp hot water
- 100g 70% dark chocolate, chopped in chunks
- 100g dark chocolate chips
For the glittery chocolate corners:
- 100g dark chocolate chips
- 1 tbsp oat milk
- Edible glitter/ sprinkles
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×13 baking baking pan with parchment paper.
- In a small bowl combine flaxmeal and hot water to make the flax ‘egg’. Set aside.
- Melt vegan butter. Let cool once melted. Then mix in light brown sugar, granulated sugar, the flax ‘egg’ and vanilla extract.
- In a large bowl combine all-purpose flour, cornflour and baking soda. Pour the wet ingredients into the dry. Fold to combine. Add the chocolate chips and chopped chocolate chunks. Fold together.
- Transfer into the baking pan, press into the pan so the cookie dough is in an even layer.
- Bake for 26-30 minutes or until edges become golden. Let the giant cookie cool completely.
- Carefully remove from the baking pan. Grab your heart cookie cutters, and cut as many heart cookies as you can.
- For the chocolate corners, in a small bowl combine oat milk and dark chocolate chips. Pop into the microwave for 10 seconds, mix and repeat until the chocolate is melted. Dip the corners into the melted chocolate or spread the chocolate with a spatula. Sprinkle edible pink glitter over the chocolate.
- Enjoy! xo.
