Cookie Dough Hearts

The Easiest Valentine’s Day Dessert

If you’re looking for a cute no-bake Valentine’s Day dessert that’s secretly better-for-you, these Chocolate-Dipped Cookie Dough Hearts are your new go-to! Made with creamy almond butter, applesauce, almond flour, and coconut flour, this edible cookie dough comes together in minutes and tastes rich, sweet, and totally nostalgic — without any raw eggs or heat-treated flour. Dip in chocolate, decorate with sprinkles, and you’ve got the perfect homemade V-Day treat for gifting, date night, or Galentine’s Day celebrations!

Why You’ll Love This Recipe

• No Bake — no oven, no fuss!

• Edible Cookie Dough — safe ingredients, no eggs, no heat-treating needed.

• Gluten-Free + Dairy-Free Friendly — naturally made with almond flour + coconut flour.

• Perfect for Valentine’s Day — adorable heart shape booster!

• Freezer-Friendly — great recipe to make ahead.

Ingredients You’ll Need

Full measurements in recipe card below

• Unsweetened applesauce — adds moisture + sweetness

• Almond butter — creates that cookie dough texture

• Coconut sugar — refined sugar-free sweetener with caramel flavor

• Almond flour — base for soft, believable dough texture

• Coconut flour — absorbs liquid + adds structure

• Chocolate chips (½ cup) — mixed into the dough

• Chocolate chips (1 cup) — for melting + dipping

• Valentine’s sprinkles (optional) — but so cute!

Kitchen Tools You’ll Need

• Mixing bowl + spoon or hand mixer

• Parchment-lined tray

• Heart-shaped cookie cutter

• Microwave-safe bowl (for melting chocolate)

How to Make No-Bake Cookie Dough Hearts

1. Make the Cookie Dough
   In a mixing bowl, stir together applesauce, almond butter, and coconut sugar until smooth and creamy.

2. Add Dry Ingredients
   Mix in almond flour and coconut flour until a soft dough forms. Fold in ½ cup chocolate chips.

3. Chill + Shape
   Press dough into a flat layer (about ½" thick) on a parchment-lined tray. Freeze for 20–30 minutes, then use a heart-shaped cookie cutter to cut hearts. Re-roll scraps as needed.

4. Melt the Chocolate
   In a microwave-safe bowl, melt 1 cup chocolate chips in 20–30 second intervals, stirring between each, until smooth.

5. Dip + Set
   Dip each cookie dough heart halfway or fully in melted chocolate. Place back on parchment, add sprinkles if using, and refrigerate 10–15 minutes to set.

Expert Tips

• Chill first! This makes cleaner heart shapes.

• Use mini chocolate chips if you want less big chunks in the hearts.

• Don’t overmelt the chocolate — short microwave bursts are key.

• If dough feels sticky, add 1–2 tsp extra coconut flour.

• If dough feels dry, add 1–2 tsp extra applesauce.

Variations

Try these twists:

• White chocolate dipped

• Raspberry crumble topping

• Peanut butter swap

• Dark chocolate + flaky sea salt

• Freeze-dried strawberries crushed on top

How to Store

These store beautifully!

• Fridge: 1 week in an airtight container

• Freezer: up to 2 months — thaw a few minutes before serving

The dough softens quickly at room temperature and is delicious either way!

FAQ

Are these vegan?
Yes — if you use dairy-free chocolate chips, the entire recipe is vegan.

Are these gluten-free?
Yep! Almond + coconut flour are naturally gluten-free.

Can I use peanut butter instead of almond butter?
Absolutely — just use a creamy style, not dry.

Can I bake these into cookies?
No — this dough was designed to be eaten raw and won’t bake well.

Recipe Card

No-Bake Cookie Dough Hearts (Valentine’s Day)

Prep Time: 10 minutes
Chill Time: 20–30 minutes
Total Time: ~40 minutes
Servings: ~12–18 mini hearts (depending on cutter size)

Ingredients:

• ½ cup applesauce

• 1/3 cup almond butter

• 1/3 cup coconut sugar

• 1 cup almond flour

• 1/3 cup plus 2 tablespoons coconut flour

• ½ cup chocolate chips (for dough)

• 1 cup chocolate chips (for melting)

• Optional: Valentine’s sprinkles

Instructions:

1. In a bowl, stir applesauce, almond butter, and coconut sugar until smooth.

2. Mix in almond flour + coconut flour until dough forms, then fold in ½ cup chocolate chips.

3. Press dough ~½" thick on parchment and freeze 20–30 minutes.

4. Cut dough into heart shapes with a cookie cutter.

5. Melt 1 cup chocolate chips in 20–30 second intervals until smooth.

6. Dip hearts in melted chocolate, add sprinkles, and refrigerate 10–15 minutes to set.

These No-Bake Cookie Dough Hearts are adorable, simple, and genuinely delicious — plus they check all the boxes for vegan, gluten-free, dairy-free dessert lovers. Perfect for Valentine’s Day gifting, Galentine’s dessert boards, or just a sweet treat straight from the fridge!