The countdown to Christmas has officially begun and I can’t imagine a more scrumptious recipe to kick off our festive baking with than these deep dark gorgeously rich red velvet christmas cookies that just so happen to be shaped like mini Christmas puddings. squeal Oh I love the silly season.
These cookies are not only absolutely delicious but are a breeze to prepare; simply pop all of the ingredients into a food processor and blitz until the red hued dough comes together. Miss G. had the best fun rolling the dough into balls and once baked and cooled with drizzled each cookie with a teaspoon or two of melted white chocolate and topped with a sprinkle of festive crimson coloured sugar.
Although these cookies look like the ultimate ‘naughty’ treat, they really should be on the ‘nice’ list as they are a lovely mix of wholesome ingredients like rolled oats, mejool dates, an egg, cacao, rapadura sugar, natural peanut butter and vanilla bean paste. Pictured below are extra ingredients like dark chocolate and cherries that we didn’t end up using; we opted instead for the white chocolate which I think looked so beautiful against the deep red cookies.
To create your own batch of red velvet christmas cookies simply…
Begin by preheating your oven to 170 degrees celsius (335 F) and line a cookie sheet with baking paper. Set aside.
Place the rapadura sugar, peanut butter, egg, vanilla bean paste, cacao, dates, maple syrup, rolled oats, baking powder and red food colouring into the large bowl of a food processor and blitz to combine.
Take heaped tablespoons of the mixture and roll into balls.
Evenly space on the prepared cookie sheet and bake for 12-15 minutes or until slightly golden and cracked.
Allow to cool for 5 minutes or so before placing on a wire rack to cool completely.
Place the white chocolate into a microwave safe dish and cook on medium-high in 15 second intervals (stirring in-between) until melted.
When the cookies are cool, place a teaspoon of white chocolate on each and allow to drizzle down the sides a little and top with a sprinkle of coloured sugar.
- ¼ cup (50 grams) rapadura sugar
- 1 cup (250 grams) natural peanut butter
- 1 egg
- 2 teaspoons vanilla bean paste
- ½ cup (60 grams) cacoa
- ¾ cup (130 grams) mejool dates, pitted
- ½ cup (125 ml) pure maple syrup
- 1 cup (90 grams) rolled oats
- ½ teaspoon baking powder
- 1 teaspoon red food colouring
- ⅓ cup (50 grams) white chocolate
- 2 tablespoons of red coloured sugar (to make your own - place two tablespoons of sugar and 3-4 drops of red food colouring in a small bowl and mix thoroughly to combine)
- Preheat oven to 170 degrees celsius (335 F) and line a cookie sheet with baking paper. Set aside. Place the sugar, peanut butter, egg, vanilla bean paste, cacao, dates, maple syrup, oats and red food colouring into the large bowl of a food processor and blitz until smooth. Take heaped tablespoon amounts of the dough and shape into balls. Evenly space the cookies onto the prepared tray. Bake for 15 minutes or until slightly golden and cracked. Allow to cool for 5 minutes or so before placing on a wire rack to cool completely. Place the white chocolate into a microwave proof bowl and heat on high heat, in 15 second intervals (stirring in between) until the chocolate is melted. Drizzle teaspoon amounts of the melted chocolate over the cookies (and allow to drizzle down the sides a little) and top with a sprinkle of coloured sugar. Enjoy x
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