Sometimes a flavour combination, a classic dish or a picture idea sparks my inspiration for a new recipe – and sometimes, it is finding my housemate’s an unused reindeer cookie cutter in the drawer.
Little Rudolph just needed to be used, and what better way than with this festive, healthy take on a cookie recipe.
I love these cookies because they use all my favourite festive flavours and the chestnut puree gives them that chewy cookie texture without sugar and butter, whilst also giving them a rich, subtle, nutty taste.
I made these vegan by using egg replacer powder mixed with water (as per the instructions) and they worked great. I also tried them with protein powder for anyone wanting to add extra flavour with their favourite protein powder, or anyone trying to hit their macros. So they can be easily adapted to many diets.
- 100 g oats
- 65 g buckwheat flour (or 2 scoops of protein powder)
- 25 g coconut flour
- 120 g chestnut puree
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp baking powder
- 1/4 tsp salt
- 150 ml almond milk (or milk of choice)
- 1 tbsp granulated sweetener
Pre-heat the oven to 185C.
Mix all the ingredients in a bowl and gradually add the milk at the end to make a dough like mixture.
Spread cling film over a work surface and roll out the mixture onto to.
Use a knife or cookie cutters to cut out cookie shapes and place onto a lined baking tray.
Bake for 15 mins until beginning to brown.