⅓cupunsweetened coconut milk yogurt (such as So Delicious | or plain low-fat yogurt)
1teaspooninstant espresso powder
1 ½cupsall-purpose flour (for gluten-free, use Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour; the BLUE bag)
For the frosting:
8tablespoonsEarth Balance vegan butter baking stick (one stick; or use regular butter), at room temperature
2tablespoonsdairy-free milk, or more as needed (or regular milk)
2 ½cupspowdered sugar, sifted, or more as needed
Preheat oven to 350℉. Line two baking sheets with parchment paper and set aside.
Melt butter in a large saucepan over medium heat. Remove from heat, then whisk in the cocoa powder, white and brown sugar. Whisk in the yogurt, vanilla, and espresso powder until well-combined. Add the flour, baking soda, and salt, stirring with a wooden spoon until just combined. You may need to use your hands to shape the mixture into a disk.
Transfer the dough to a lightly floured work surface (I recommend doing this on parchment). Use a lightly floured rolling pin to roll the dough out to a thickness of ¼’’. Carefully cut heart shapes out of the dough and transfer them to the parchment lined baking sheet, placing them about 1’’ apart. Gather up remaining dough and roll out again, repeating this step until all of the dough has been used.
Bake the cookies for 8-10 minutes or until almost set. Do not overbake - the cookies will continue to set as they cool. Let cookies cool slightly for about 3 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, make the frosting. In the bowl of a stand mixer, add the softened butter stick. Use the paddle attachment and mix on medium-low speed until creamy. Add the vanilla and milk, mixing on low speed until just combined. Add the powdered sugar. Mix on low speed for 1 minute to combine and then increase speed to medium-high and mix for 2 minutes until the frosting is well-combined and fluffy, scraping down the sides of the bowl as needed. You may need to add extra milk or powdered sugar to reach the desired consistency (like peanut butter).
Divide the frosting into 4 small bowls and use food coloring gel to color three of the bowls in desired shades of red, pink, purple, etc. Leave one bowl for white frosting.
Frost the completely cooled cookies with a mini offset spatula or knife and enjoy!
Cookies will keep in an airtight container for up to 2 days. For longer storage, refrigerate for up to 7 days or freeze for up to 6 months. Thaw frozen cookies at room temperature for 1 hour before consuming.