When I was a kid, Valentine's Day was naturally a popularity contest manifesting in who received the most heart-shaped cards. I always sent the boy I was crushing-on a homemade one. But, by far, the most enjoyable V-Day competition was to see who could eat the most cinnamon hearts before their tongue set on fire. My tongue usually set on fire after about 10 or 15 little delicious hearts, FYI.

Now that I'm more health-conscious, I likely won't be popping tongue-burning sugary cinnamon hearts, but I may send a Valentine's Day card or two. And, I will definitely be baking something gluten-free and delicious in my oven. Baking should and can be easy. These delightful little cookies are both easy to make and a really nice way to show your love.

Love is something that is on my mind often, (being a nutritionist) because love is a nutrient! I've written about love extensively on my own health blog because I believe that just like healthy food, love is critical for a healthy mind and body. Many people focus on receiving more love in their life, but what about showing more love? When you show more love and care for people who mean something to you, then the universe naturally sends love right back your way. As the old saying goes: Like attracts like or in this case, love attracts love.

Bake these cookies for your kids, parents and loved ones. Recipe after the jump.

Ginger and cinnamon aren't just for Christmas, but are ideal hot and spicy additions for a hot and spicy Valentine's Day.

Gluten-Free Ginger Cinnamon Cookies

Ingredients
2-1/4 cups brown rice flour
2 tsp ground ginger
1 tsp aluminum-free baking soda (make sure it's gluten-free)
1 tsp ground cinnamon
1/2 cup organic soft butter
1/4 cup organic walnut oil
1/2 cup Therasweet All-Natural sweetener or sucanut sugar*
1 organic egg
1/4 cup organic blackstrap molasses

Method:
Combine all the dry ingredients (excluding the sugar) into a large size bowl, set aside. In a large mixing bowl combine the butter, oil, sugar, egg and blackstrap molasses, beat well. Once combined, slowly add the remaining dry ingredients and beat until smooth.

Form the batter into two inch balls and roll in cane sugar (if you like) and place on cookie sheet. Bake at 350 degrees for 11-13 minutes, be careful not to over bake them. Let cool on a cookie rack.

*I discovered this new sugar recently for baking and I love it because it has the consistency of brown sugar, but is lower on the glycemic index and has fewer calories. It does not contain any artificial sweeteners, but instead the main ingredient is xylitol. It also contains some beneficial bacteria! I highly recommend it, especially if you are a baker.

EnJOY!

Joy McCarthy, Registered Holistic Nutritionist and Health Coach of Joyous Health, loves to inspire others to eat well and live well. Joy is the resident holistic nutritionist at 889 Yonge, a Yoga & Holistic Lifestyle Spa in Toronto. Joy welcomes your questions or comments.