My favourite part of these cookies is Rudolph’s red nose! I used a macadamia nut coated in beetroot juice, though a plump cranberry or goji berry will also do the trick!
Two options are here, both using the same decorations. For the baked version I made an oat based cookie but you could use your own favourite plain cookie dough recipe instead- you just need to be able to press the decorations in whilst the cookie is still soft from the oven after baking.
Makes approx. 8 cookies
DECORATIONS (FOR BOTH OPTIONS):
- approx. 8 nicely rounded macadamia nuts
- 2 tbs beetroot juice (I used powdered beetroot powder with water added)
- approx. 16 pretzels (gluten free ones of course!)
- approx. 16 mini chocolate drops
NO-BAKE COOKIE OPTION 1
- 1 heaped cup dates– soaked and drained
- 1/2 cup chopped nuts or coconut flakes
- 1/4 tsp vanilla powder
Method:
Prepare the decorations, coat the macadamia nut in the beet juice and set aside.
Blend dates and nuts in a processor until well blended and slightly sticky. Roll into walnut size balls and flatten, carefully pressing the decorations in last to serve.
OAT BAKED COOKIE OPTION 2
- 1/2 cup ground oats (or other GF flours should work)
- 1/3 cup cashew or almond paste
- 1/4 cup coconut sugar
- 1/4 tsp vanilla powder
- pinch salt
- 1/4 tsp bicarbonate soda
- approx. 3 tbs water
Method:
Prepare the decorations, coat the macadamia nut in the beet juice and set aside.
Mix all the dry ingredients and then add the water to form a sticky dough. Place large walnut sized circles of the mix onto a lined cookie sheet, making nice even edged shapes.
Bake at 180C for approx. 7 minutes until just turning golden then remove from the oven and immediately press the decorations into the soft surface. Allow to cool fully before removing.
GRAB THE INGREDIENTS
