Hi Three to Five Tribe! ‘Tis the season for baking Christmas cookies. Since August, I have been sharing healthy baking hacks, healthier homemade toppings and my actual list of Christmas cookie recipes I have been testing. However, today I want to share with you a recipe I created all on my own.
Reindeer Hoof Prints
Earlier this year, I stumbled across a recipe for Chocolate Peanut Butter Cookies, which I fondly began to call Reversed Thumbprint Cookies. (Don’t these cookies remind you of the traditional Christmas Thumbprint Cookies, but just the opposite? Thumbprint Cookies are usually peanut butter cookies filled with a chocolate center, but this recipe features a chocolate cookie with a peanut butter center). Ummm, yum!
This recipe looked absolutely delicious, but after reviewing the ingredients, I had to do a complete overhaul basically substituting all of the ingredients for their healthier counterparts. It definitely became a science experiment at times, but after a few trials (and plenty of errors) I have come up with a new, healthier recipe for these cookies, which I am now calling “Reindeer Hoof Prints.” I mean doesn’t that just sound a lot more fun (and more holiday-ish) than “Reversed Thumbprints?” I think so at least! Here is my own recipe for Christmas Reindeer Hoof Prints:
Ingredients for Cocoa Cookies:
*This recipe makes 2 dozen cookies
- 2 Cups Coconut Flour
- 1 Egg
- 2 Cups Apple Sauce, Unsweetened
- 1/3 Cup Honey
- 1/4 Cup Cocoa Powder
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
Ingredients for Peanut Butter Fudge Filling:
- 1 Cup White Chocolate Chips
- 1/2 Cup Peanut Butter
- 1 Tablespoon Apple Sauce
- 1/2 Teaspoon Vanilla
1.) Place applesauce and honey in a large bowl then mix together.
2.) Lightly beat egg separately then add to applesauce and honey.
3.) Slowly add coconut flour to wet ingredients, stirring in a little at a time. Place mixture in a reusable container and store in refrigerator overnight. *Although this last part is not necessary, I think it helps firm up the dough before spooning it into cookies. However, if you’re pressed for time you could also pop the dough into the freezer for 10-15 minutes.
4.) Once you are ready to bake, preheat oven to 350F.
5.) Spray baking sheet with coconut oil then spoon cookies onto a baking sheet. *Note: Since these cookies are made from apple sauce, they are extremely dense, so when scooping them on the baking tray to bake, flatten them a bit because they will not spread out on their own as they bake like most cookies do.
6.) Bake 12-15 minutes or until the edges of the cookies are lightly browned.
7.) As the cookies bake, make the peanut butter fudge. Simply combine all ingredients in a small saucepan then heat on a low flame until all ingredients are thoroughly combined. Set aside while cookies continue to bake, but stir on occasion. If left set on its own too long, the peanut butter fudge filling will begin to solidify, which is so not ideal for scooping purposes!
8.) Once cookies have cooled, place a decent sized dollop of the peanut butter fudge filling in the center of each cookie. *Note: No one in the history of eating Christmas cookies has ever complained of the cookies having too much peanut butter fudge filling, just saying!
9.) Enjoy and be sure to share – it is the season of giving after all.
Baking this recipe three to five more times this holiday season,