Not every Valentine’s moment needs a reservation.
Valentine’s Day has a way of turning everything into a production; flowers, plans, reservations, and pressure. And while it all comes from good intention, there’s something refreshing about choosing a simpler way to celebrate. Cupid’s Thumbprint Cookies are for all the romantics that don’t need an agenda. Maybe just a kitchen counter, a playlist, and something baking in the oven. They’re simple and indulgent, made with clean ingredients and a subtle protein boost. Think less grand gestures and more shared snacks, because the best celebrations usually happen in sweatpants, with a lover, family, or friends who stay too long after the last cookie has been eaten.
Ingredients
-
2 cups all-purpose flour
-
1 cup almond flour
-
2 scoops Warrior Blend Performance - Vanilla
-
1 cup unsweetened shredded coconut
-
1/2 cup coconut oil
-
1/2 cup vegan butter
-
1/4 teaspoon salt
-
3/4 cup coconut sugar
-
Raspberry jam
Instructions
-
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
-
In a large bowl, cream together the vegan butter, coconut oil, and coconut sugar until smooth and slightly fluffy.
-
Add the all-purpose flour, almond flour, Warrior Blend Performance, and salt. Mix just until soft dough forms. If the dough feels dry or crumbly, knead in 1-2 tablespoons of warm water.
-
Chill the dough for 20 minutes. Once chilled, scoop and roll the dough into 1-inch balls. Roll each ball lightly on shredded coconut to coat.
-
Roll each ball into a short log about 2 inches long. Bend into a “V” shape. Pinch the bottom point and gently round the top curves to from a heart.
-
For a decorative touch, gently press the sides of each heart with tines of a fork to create light grill marks.
-
Press a small indentation in the center of each heart with your thumb or the back of the spoon.
-
Place the hearts on the prepared baking sheet, and spoon about 1/2 teaspoon of raspberry jam into each indentation.
-
Bake for 12-15 minutes, until the edges are just set and the bottoms are lightly golden.
-
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve and enjoy!
