Gluten-Free, Protein-packed Raspberry+Lemon Ombré Heart Cookies for Valentine’s Day!

Love is patient and kind; love does not envy or boast; it is not arrogant or rude. It does not insist on its own way; it is not irritable or resentful;[a] it does not rejoice at wrongdoing, but rejoices with the truth. Love bears all things, believes all things, hopes all things, endures all things.

Love never ends.

1 Corinthians 13:4-8

Happy love day! Almost! 🙂

We’ve been reading this passage for our fighter verses this month, and it has been a joy doing this with Collins… and a wonderful reminder not only to talk through with her, but to remind my heart daily of what LOVE looks like according to God. I have found myself needing to recall these words often over the last few weeks due to my own selfishness and sin I have had to work through. I love how God gives us so many opportunities to flesh out what it is He’s placed on our hearts to study in His word. I’m thankful that because of what Jesus has done for us on the cross, even when I fail to remember this truth, I am forgiven and know that God continues to work on my heart as He reveals my sin to me, over and over again. I don’t ever want to shy away from confronting my sin, so I’m grateful for the opportunities He’s given me over the last few weeks to do just that!

Along with these words, we’ve been doing a few other things to prepare for Valentine’s Day tomorrow! We made a fun art project based on a Children’s book I shared in a previous blog post, and the other day, we made a fun dessert that you can feel a little less guilty indulging in! I say a little less… because there is still plenty of butter and powdered sugar in these bad boys 😉

I made this recipe the other night on my stories for my bible study group the next day, and I have to say, I was surprisingly happy with how they turned out. I took a recipe I found off of Pinterest, found here if you want the original recipe, and tweaked it to make it my own and do a little substituting for a *slightly* healthier version. You know I love to do this, but sometimes this doesn’t always work out in my favor. Not to worry, these cookies are still filled with powdered sugar, butter, and cream cheese for the frosting… so yum!

BUT- they’re also gluten-free, nut-free, and soy-free and the substitute I made gives these cookies a pack of protein in each of them, too! I’m excited to share them, so here we go:

w h a t  y o u n e e d . . .


  • 3 cups gluten-free all-purpose flour (I used Costco’s Namaste brand that is GF, Soy Free, and Nut free)
  • 2 tsp baking powder
  • 1 cup of cane sugar
  • 1 egg, OR you can sub with a flax seed egg or chia seed egg (thanks for all your who recommended this to me when I realized I didn’t have an egg while I was making these!) I did make it with an egg for my recipe though after my husband brought us some!
  • 2 sticks of butter, cold and cut into smaller pieces
  • 1 scoop Vanilla protein powder (I used my GF + Vegan Arbonne Vanilla Protein Powder)
  • Zest from 1/2  of a lemon


  • 4 oz. cream cheese
  • 12 tbsp butter, softened
  • 3 cups powdered sugar
  • two handfuls of frozen raspberries, set out in a bowl (You will use the juice from these to make your “dye” for the cookies!
  • OPTIONAL: 1 tbsp lemon juice, I omitted this for mine!


w h a t  t o  d o . . . 

For cookies:

  1. Preheat oven to 350 degrees. While oven is heating up, mix together your 3 cups of flour with 2 tsp baking powder in a medium dish and set aside.
  2. In your kitchenaid mixer bowl (or a large bowl) mix together your 1 cup of sugar with the lemon zest from 1/2 a lemon. You could do more zest if you want more of that lemon flavor to shine through, but I didn’t want it to be too lemony, so I stuck with 1/2 a lemon.
  3. In your sugar + zest bowl, add in your butter, egg, vanilla protein powder scoop, and lemon juice. Mix this completely until you have a creamy consistency.
  4. On a low speed, mix in your flour+baking powder mixture a little at a time, until completely mixed in.
  5. Put a little flour on your countertop surface, so the dough doesn’t stick, then take dough out of bowl and knead it into a big ball on your counter top. It will be a little crumbly, but should stick together in a ball for the most part!
  6. Next roll dough out until it is about 1/4 inch thick. I did this thickness and didn’t even come up with half the amount of cookies that the original recipe called for, so I would roll the dough out maybe a little less than this to stretch out your dough and get more cookies. Mine yielded 17.
  7. Using your heart-shaped cookie cutter, cut out cookies and set them onto a baking sheet with parchment paper. leave about an inch between and set in the freezer for 5 minutes before placing them into the oven.
  8. Take cookies out of freezer and bake at 350 degrees for 10-12 minutes. If you roll the dough thinner than 1/4 inch, I would check them at 10 minutes for sure.
  9. Allow to cool 5 minutes, then place cookies on cooling rack.
  10. Once cookies have cooled completely, they are ready to be frosted!

So with that…

For frosting:

  1. In your kitchenaid mixer, cream together 4 oz. cream cheese and butter.
  2. Then, slowly add in your 3 cups of powdered sugar 1 cup at a time.
  3. Mix together to the consistency you’re wanting for creaminess.
  4. Last, if you want to add in your lemon juice to your frosting do that (I didn’t do this for mine!)
  5. Once you have your white frosting, take about 1/4 of the frosting and separate them out into however many small bowls you’ll need, depending on how many shades of pink/red you want to do. I did white, a very light pink, a medium colored pink, and then a darker pink, not quite red!
  6. Using a mesh strainer, pour in a few of the raspberries into your strainer, with one of your frosting bowls underneath. I say mesh strainer, because that will ensure that you catch the raspberry seeds from entering into your frosting. If you want some of the seeds to go in for an added texture, you can use a larger-sized strainer!
  7. With a spoon, mash the raspberries in the strainer (you’ll start to see the juice fall through when you do this!) Do a little bit at a time, stir it to see where your color is at, then add more if necessary. This was so fun to do with Collins! It was like an art project + cooking lesson all in one. We had a lot of fun getting our color pinks juuuuust right! We also enjoyed liking off the spoons/anything extra that we didn’t use for our cookies after the fact also. 😉
  8. Once you have all your colors for frosting, let the ombré magic begin! They turn out so sweet and so pretty!! My bible study group approved of them, so I figured they were worthy of being shared here, too. 🙂

I hope you enjoy these sweet treats and have a blessed time making them in the kitchen with your loved ones! Be sure to tag me in your stories on Instagram if you make them! I would love to see more pretty ombré cookies on my feed tomorrow!!

with love,

from courtney

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