by Zemas Madhouse Foods
Jan 2015


Zemas Gluten-Free Heart Cookie
Show your love with Zemas healthy and delicious Heart Cookie made from ancient grains and superseeds.
Heart Cookie
  1. Zemas Gluten-Free Chocolate Chip Cookie mix
  2. 1/8 c. unsweetened applesauce
  3. 4 T. oil of choice (coconut, grape seed, olive)
  4. ½ T. pure vanilla extract
  5. ½ cup dried strawberries, chopped (can also use dried cranberries or cherries)
  1. ¼ c. butter, softened (dairy-free or regular)
  2. ¾ c. powdered sugar
  3. 2 t. milk of choice (almond, dairy, rice)
  4. ½ t. pure vanilla extract
  5. 3-4 drops of natural red food coloring (optional, we use India Tree food coloring)
Chocolate Ganache Buttercream
  1. ½ c. milk of choice (almond, dairy, rice)
  2. 6 oz. chocolate chips, or dark chocolate chips (dairy-free or regular)
  3. 1 t. pure vanilla extract
  4. ½ c. powdered sugar
  5. 4 T. butter, softened (regular or dairy-free)
  1. Preheat oven to 350 degrees and spray a heart shaped pan with non-stick spray.
  2. In a stand up mixer with paddle attachment combine applesauce, oil and vanilla.
  3. Add in Zemas mix.
  4. Finally fold in the dried strawberries.
  5. Pour the cookie dough out into the heart shaped pan.
  6. Using the back of a spoon or spatula spread out the dough so it’s evenly distributed in the pan. You can also use slightly wet fingertips to get it to the edges of the pan. It may seem like not enough dough but don’t worry, it will spread when baked.
  7. Bake for 12 minutes.
  8. Let cool and decorate with buttercream or chocolate ganache icing.
  1. In a stand mixer, cream the butter until light and fluffy (about 1 minute).
  2. Lower the speed and add in the powdered sugar slowly, continue mixing.
  3. Turn the mixer off and add in the almond milk and vanilla.
  4. Mix the frosting until it is light and fluffy.
  5. Put frosting in a pastry bag fitted with a star tip and pipe onto your cookie.
Chocolate Ganache Buttercream
  1. In a heat safe bowl combine the almond milk and chocolate chips.
  2. Put the bowl over a saucepan of simmering water to melt the chocolate.
  3. Once the chocolate is melted and the mixture is smooth, remove from heat and add vanilla.
  4. Let the mixture cool. (To speed this up, put it in the refrigerator until it’s cool)
  5. In the bowl of a stand mixer cream the butter.
  6. Lower the speed and add in the powdered sugar.
  7. Once the mixture is light and fluffy slowly pour in the cooled chocolate mixture.
  8. Mix until the icing is smooth and fluffy.
  9. Put icing in a pastry bag fitted with a star attachment. Ice your giant cookie.
  1. Love Zemas Heart Cookie then try our fabulous gluten-free Raspberry Chocolate Biscotti recipe!
Zemas Madhouse Foods