Ingredients
Scale
Dry Ingredients:
- 1/2 c. coconut flour
- 1/3 c. arrowroot powder
- 2 Tbsp. buckwheat flour
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- pinch of nutmeg
Wet Ingredients:
- 1/4 c. coconut oil
- 1/4 c. almond butter
- 1/4 c. raw honey (or use maple syrup for vegan option)
- 1 Tbsp. flaxseed meal + 3 Tbsp. warm water – mix together until thickened for 5 minutes
- 1/2 tsp. raw apple cider vinegar
Other Ingredients:
- 1/2 c. dark chocolate + 1 Tbsp. coconut oil, melted together
- 30 homemade grain free mini pretzels (or use store-bought)
- 30 homemade googly eyes
- 15 freeze-dried cranberries (or other red dried fruit)
- 4” Christmas Tree cookie cutter
Instructions
- Dip the homemade pretzels into the melted dark chocolate and allow to set on a piece of wax paper. Freeze until set.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients. Pour the wet ingredients into the bowl and mix until a nice dough forms. The dough should not be too sticky but moist. If too sticky, add a tablespoon of coconut flour until no longer sticky. Form into three even-sized dough balls.
- Roll one dough ball between two pieces of parchment paper until 1/4″ thick. Cut out shapes and transfer to baking sheet. Repeat with each dough ball.
- Bake for 6-8 minutes or until the edges are lightly browned. Keep and eye on the cookies during the last 2 minutes to make sure they don’t burn.
- Allow to completely cool and firm up.
- Using the melted chocolate, “glue” the googly eyes, nose (cranberry), and chocolate-covered pretzels for the antlers. Allow to set for 10 minutes.
Nutrition
- Serving Size: 1 Reindeer cookie
- Calories: 125g
- Sugar: 5.5g
- Sodium: 90mg
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 0.7g
- Protein: 2g
