Happy December 1st!! Let the cookie-making begin! These cute lil reindeers are my first cookie recipe this year. There will be more!
You just mix up the dough, cut out your shapes (they don't have to be reindeers!) and then dunk them in chocolate.
Let me encourage you, fellow healthy gluten-free eaters...your Christmas treats don't have to make you feel like crap. These lil cookies are made with wholesome ingredients that promote a guilt-free indulgent Christmas!
Orange and dark chocolate were made for one another. The crispy cookies and smooth coating pair perfectly. These cookies are a combination of flavors and textures that will blow your mind!
Dark Chocolate Orange Reindeer Cookies
Makes about 16 cookies
Cookie Dough: (adapted from Against All Grain’s recipe)
- 2 1/2 cups blanched almond flour
- 1/4 cup maple syrup
- 1 egg white
- 2 T melted butter or coconut oil
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- pinch of salt
- 1 T grated orange rind
- coconut flour, for rolling
- 2 T coconut oil, melted
- 2 T maple syrup
- 2 T cocoa powder
Preheat oven to 350 degrees. In a medium-sized mixing bowl, combine all the ingredients for the cookie dough and mix thoroughly. Sprinkle coconut flour on the counter to keep the dough from sticking. Roll out the dough until it is about 1/4 or 1/8 inch thick. Cut out your shapes and place them on a parchment-lined cookies sheet. Bake for about 10 minutes, or until golden on the edges.
Remove the cookies from oven and let them cool. As they cool, make the chocolate glaze.
Melt the coconut oil and add the cocoa powder. Mix well and add the maple syrup. Allow to come to room temp. (Unless your room temp makes the coconut oil solid.) Once the cookies are cool, dip them in the chocolate sauce and lay them on wax paper to harden.