Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine gluten-free flour, cocoa powder, and salt. Whisk together until well blended and no lumps remain.
3. In a separate bowl, mix melted coconut oil, maple syrup, and vanilla extract until smooth and fully incorporated.
4. Gradually pour wet ingredients into dry ingredients, stirring until a soft, cohesive dough forms. If the dough seems too dry, add a small amount of plant-based milk.
5. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Use a heart-shaped cookie cutter to cut out cookie shapes.
6. Place half of the heart cookies on the prepared baking sheet. Create a small indent in the center of these cookies using the back of a teaspoon.
7. Melt dark chocolate chips in a double boiler or microwave, stirring until smooth.
8. Fill the indented hearts with melted chocolate, leaving a small border around the edges.
9. Top each chocolate-filled heart with a matching plain heart cookie, gently pressing edges to seal.
10. Bake in the preheated oven for 10-12 minutes, until edges are slightly crisp.
11. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Optional: Dust with powdered sugar or drizzle with additional melted chocolate for decoration.