Allergy Free Reindeer Christmas Cookies!

If you make and love this recipe don’t forget to share your creations with me and tag me on instagram @thehappyhealthyunicorn 🙂

Ingredients;

Makes around 10 small cookies depending on the size of your cookie cutter – the ones I used are HERE.

Cookies;

• 1 cup of tigernut flour
• 10 dates soaked in boiling hot water for 20 minutes and the drained
• 1/4 cup of coconut oil
• 11/2 teaspoon of vanilla extract
• 1/2 teaspoon baking powder aluminium free
• Pinch of salt
• 2 tablespoons of cocoa or carob or cacao powder to make them taste like chocolate.

Decorations;

• 10 raspberries – I used frozen because they’re firmer for little hands 
• 20 edible eyes – see HERE for the recipe
• 40g of melted chocolate – I like Supertreats_uk because it is made with carob which contains no caffeine, they are also dairy, gluten and refined sugar free. You can instead use 2 tablespoons of carob powder, cocoa powder or cacao powder, with 5 tablespoons of melted coconut oil mixed with 1-2 tablespoons of honey or maple syrup. This will make a glaze.

Other things you will need:

• A large bowl
• A sieve 
• Baking tray 
• Measuring cups 
• Measuring spoons 
• A blender 
• A small gingerbread man cookie cutter 

Method:

1. Firstly blend your dates into a pulp in the blender with the coconut oil 
2. Then sieve your flour into a large bowl – it is important with tigernut flour because it can become grainy if you don’t
3. To the bowl with the flour – add vanilla, salt and baking powder – stir and combine with a spoon 
4. Add in the coconut oil and dates or and combine with hands until a dough forms 
5. Wrap in parchment paper and refrigerate for 30 mins
6. Remove from fridge and use two pieces of parchment to roll the dough out thin – around 1/4-1/2 inch thick 
7. Use cookie cutters of choice. And bake for around 10 minutes
8. Leave to cool and harden 
9. Coat in your melted chocolate or glaze and then decorate with eyes and noses