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Conversation Heart Sugar Cookies

  • Author: Michelle
  • Yield: 6-7 cookies 1x


These conversation heart sugar cookies are the perfect Valentine’s day treat! They’re paleo, AIP, and free of refined sugar.


  • 3/4 cup tapioca starch
  • 1/2 cup tigernut flour
  • 1 tbsp vital proteins gelatin
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup
  • 1/3 cup palm shortening
  • 1/2 tsp vanilla extract
  • 12 tsp beetroot powder (optional)


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper. Very grease with coconut oil or other. Set aside.
  2. Using a large mixing bowl, combine the dry ingredients.
  3. In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed. Add the beetroot powder if desired for extra color.
  4. Transfer the dough to a pastry board or parchment paper. Use a rolling pin to flatten the dough to about 1/4″ thick (you just don’t want them to be super thin!). Use a heart-shaped cookie cutter to cut the dough. Transfer the formed cookie dough onto the baking sheet. Repeat the process with the remainder of the dough. You should have about 6-7 cookies.
  5. Using a cookie stamp (like this) form your desired writing to add to the cookies (XOXO, I Love You, Be Mine, etc.). Stamp the cookie stamp to the center of the cookie.
  6. Evenly space the cookies on the baking sheet and bake in the oven for 12-15 minutes or until the cookies are lightly golden brown.
  7. Transfer to a cooling rack and allow to cool completely before enjoying.



All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 cookie
  • Calories: 161
  • Fat: 12.4g
  • Carbohydrates: 13.9g
  • Fiber: 2.9g
  • Protein: 1.4g