Valentine's Day is an opportunity to lavish love and attention on a special person in your life.

Exchanging gifts, enjoying dinner out and snuggling with your sweetheart are commonplace on this mid-February holiday devoted to love. It is equally common to enjoy a sweet dessert to cap off this romantic day.

Food allergies and intolerances do not take a holiday when Valentine's Day rolls around. For those who live gluten-free, finding a dessert that suits their diet might prove a tad challenging. Luckily it is relatively easy to whip up a gluten-free dessert and ensure that Valentine's treats can be enjoyed by all. This recipe for snickerdoodles from "Cozy Kitchen Allergy-Friendly Cooking" (Umbrella Sky) by Jeanette Smerina, is gluten-, soy- and dairy-free, but certainly not free of delicious flavor. What's fun about these cookies is cooks can use colored sugar to customize them for any occasion. Use red and pink for Valentine's Day.

Snickerdoodles

Makes 25 to 30

• 2 1/2 cups gluten-free flour, 1-1 blend
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup olive oil
• 2 eggs
• 1 tablespoon vanilla extract
• 3 tablespoons almond milk

For rolling and coating:

• 1/4 cup granulated sugar (or colored sugar)
• 2 tablespoons cinnamon

Instructions

1. In the bowl of a stand mixer, add the flour, cream of tartar, baking soda and salt. Mix on low just to combine.
2. In a small bowl or large measuring cup, whisk together oil, eggs, sugar and vanilla extract until thickened.
3. Add the egg and sugar mixture to the dry ingredients, and mix until just combined. Then add the almond milk and blend once more.
4. Cover and chill dough for 30 minutes or more. Meanwhile, preheat oven to 400 degrees Fahrenheit. Line two cookie sheets with parchment paper or use silicone baking mats.
5. In a shallow bowl, combine sugar and cinnamon. Scoop small balls of the cookie dough (about an inch in diameter) and roll in the cinnamon and sugar mixture. Place each ball 2 inches apart on the cookie sheets. Repeat until all dough is used. The cookies will puff and enlarge while cooking.
6. Press down slightly on all cookie balls to flatten a bit. Bake cookies 8 to 10 minutes, or until edges of cookies are looking set up.
7. Cool cookies on racks. Store in covered containers for up to one week.