Reindeer cookies

easy christmas cookie recipe

For the biscuits:

  • 225 g wholemeal flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 90 g coconut sugar
  • 80 g coconut oil, cold
  • 60 ml Pure Harvest Nom Mylk

For the toppings:

  • 100 g dark chocolate
  • 50 g pretzels
  • 32 edible googly eyes
  • 16 red smarties

What to do:

  • Line a baking tray with baking paper or simply grease with a little oil. Preheat the oven to 180 degrees celsius fan forced.
  • Mix the flour, baking powder, salt and sugar together together in a food processor. Add the cold coconut oil and pulse to form a breadcrumb like consistency.
    (You can also do this step by hand, just rub the mixture together using fingers to disperse the coconut oil evenly throughout the flour mixture.)
  • Pour into a mixing bowl and add the mylk. Bring to mixture together with your hands to form a dough. Be gentle and patient here, it will appear very crumbling to begin but it will come together to form a dough.
  • Roll the dough out until about 1/2 cm thick and cut into round disks using a cooking cutter. Repeat with the scraps and make more cookies.
  • Place onto the baking tray. Bake in the oven for about 10 minutes or until golden brown. Allow to cool slightly on the baking tray, then turn onto a cooling rack to cool completely.
  • Decorate with the chocolate, pretzels, eyes and smarties.

If you like this recipe and want more fab food inspiration then try these delicious overnight oats or Veg + Bacon savoury muffins or why not shop the mag for tasty food, easy craft ideas, no so serious parenting talk and more.

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