Rudolph Cookies

 Oat baked cookies...

Oat baked cookies...

By Julie @realfoodsource and Jo @includingcake

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.

 ... or no-bake cookies!

... or no-bake cookies!

Recipe: Rudolph Cookies

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

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

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.