Ingredients:

  • 1.5 cups All Purpose Flour
  • 0.5 cup Oat Flour
  • 1 tsp Baking Soda
  • 0.5 tsp Sea Salt
  • 0.75 cup Grass fed Butter
  • 0.75 cup Coconut Sugar
  • 1 Large Egg
  • 2 tsp Pure Vanilla Bean Paste
  • 1 cup 70% Dark Chocolate Chunks
  • 0.25 cup Freeze dried Raspberry Crumbles

Instructions:

  1. Prep the dry mix. Whisk 1.5 cups all purpose flour, 0.5 cup oat flour, 1 tsp baking soda, and 0.5 tsp sea salt in a medium bowl.
  2. Cream the butter and sugar. Beat 0.75 cup grass fed butter and 0.75 cup coconut sugar until pale and fluffy (about 3 minutes).
  3. Incorporate the liquids. Add 1 large egg and 2 tsp vanilla bean paste. Mix until the dough looks like wet sand.
  4. Combine the mixtures. Slowly add the dry ingredients to the wet. Mix until just a few streaks of flour remain.
  5. Fold in the stars. Gently stir in 1 cup dark chocolate chunks and 0.25 cup freeze dried raspberry crumbles using a spatula.
  6. The Big Chill. Cover the bowl and refrigerate for 1 hours.
  7. Shape and Preheat. Preheat your oven to 350°F (180°C). Scoop 2 tablespoon portions and shape them into hearts.
  8. Bake to perfection. Place cookies 2 inches apart on a tray. Bake for 12 minutes until the edges are set and the centers look slightly soft.
  9. Cooling phase. Let them sit on the hot pan for 5 minutes. They will finish cooking with carryover heat.
  10. The Final Touch. Transfer to a wire rack to cool completely. This ensures the bottoms stay 'crispy' rather than soggy.