Description
Healthy Red Velvet Christmas Cookies topped with melted white chocolate for the most delicious holiday cookie you kids will love!
Ingredients
Scale
- 1/4 cup (50 grams) rapadura sugar (or brown sugar)
- 1 cup (250 grams) natural peanut butter
- 1 egg
- 2 teaspoons vanilla bean paste (or extract)
- 1/2 cup (60 grams) cacao powder
- 3/4 cup (130 grams) medjool dates, pitted
- 1/2 cup (125 ml) pure maple syrup
- 1 cup (90 grams) rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon red food colouring OR 1 tablespoon beetroot juice
- 1/3 cup (50 grams) white chocolate
- 2 tablespoons of red coloured sugar OPTIONAL (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)
Instructions
- 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 (or beetroot juice) 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
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American