
Reindeer Cookies 16 cookies Prep: 10 minutes Cook: 10 minutes Vegan A simple digestive biscuit topped with fun and festive toppings. These cute little reindeer cookies are the perfect festive activity to do with the kids. They also work so wonderfully to give as a gift. Made with Coco Quench Original Coconut Ingredients 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 Pureharvest Coco Quench, Toppings 100 g dark chocolate 50 g pretzels 32 edible googly eyes 16 red smarties / dried crandberry Instructions 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 milk. 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. Share this recipe Print recipe

Reindeer Cookies

16 cookies
Prep: 10 minutes
Cook: 10 minutes

Vegan

A simple digestive biscuit topped with fun and festive toppings. These cute little reindeer cookies are the perfect festive activity to do with the kids. They also work so wonderfully to give as a gift.

Made with: Coco Quench

Original Coconut

Ingredients

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 Pureharvest Coco Quench,

Toppings

100 g dark chocolate
50 g pretzels
32 edible googly eyes
16 red smarties / dried crandberry

Instructions

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 milk. 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.