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Gluten-free Giant Valentine's Cookie Recipe

Gluten-free Giant Valentine's Cookie Recipe - the perfect gift for that special gluten-free someone! Coeliac-friendly and wheat-free.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 554kcal
Author Becky Excell


  • 130 g butter softened
  • 50 g caster sugar
  • 150 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 280 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • 1 tbsp cornflour cornstarch
  • 250 g chocolate chips I used all white chocolate

For the buttercream and decoration

  • 100 g butter softened
  • 200 g icing sugar
  • 1/2 tsp raspberry strawberry or vanilla extract
  • pink food colouring gel


  • Preheat the oven to 160C fan / 180C and line the bottom of a springform heart shaped tin (mine says it's a 26cm one!)
  • In a large bowl mix together the softened butter with the caster and light brown sugar until combined and smooth.
  • Crack in the egg and add vanilla extract and mix once more until combined.
  • Add in the flour, xanthan gum, bicarbonate of soda and cornflour. Mix until you have something that resembled cookie dough - it shouldn't take too long.
  • Pour in all of the white chocolate chips and mix so they are well distributed throughout the cookie dough.
  • Spoon the mixture into the tin, spread it out (i do this with my hands!) so that its nice and evenly spread across the entire tin.
  • Bake in the oven for around 25-30 minutes until golden and barely wobbly. If it's underbaked it may sink a little more but it doesn't really matter as it will taste amazing and we are going to ice it too!
  • Once baked allow to cool completely in the tin before removing it.
  • Whilst it cools make the buttercream. Place your butter in a bowl and beat for a few minutes. The butter should change from a more yellow colour to being a lot more pale.
  • Add in the icing sugar and mix once more until well combined. Then add in for extract and mix once more.
  • Separate your buttercream into two bowls with say a third in one, and two thirds in the other approximately. Colour the two thirds bowl with pink food colouring and leave the other as it is.
  • Place both icings in separate piping bags with star nozzles and pipe around the edge of the cookie. Then write your message in the middle of the cookie, or just draw some hearts! Finish with some sprinkles if you fancy and enjoy!


If you don't have a heart shaped tin - you can always use a 9 inch circular springform tin instead and decorate it with lots of hearts - it will look just as good :)


Serving: 1g | Calories: 554kcal | Carbohydrates: 78g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 163mg | Fiber: 2g | Sugar: 53g