Minds BLOWN – your gingerbread cutter can make these REINDEER cookies!

Sometimes here at Healthy Mommy HQ we think we kind of know a thing or two when it comes to Christmas baking.

And then along comes a revelation like this that just blows everything we thought we knew out of the water.

Did you know that you can use your gingerbread people cookie cutters to make ADORABLE gingerbread reindeer cookies?

That’s right. Check out our recipe below for a fantastic sugar-free gingerbread dough that can be used for gingerbread people, reindeers, stars, or whatever festive cutter you happen to have on hand.

We think these little reindeer cookies are SUPER cute and will be so fun to make with the kids this Christmas. You will need a piping bag for this recipe.

PLUS there’s a dairy-free option if you need it. Want even more festive recipes? Check out the recipe hub on the 28 Day Weight Loss Challenge for even more recipes like this!

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Gingerbread Reindeer

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Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

20 minutes

Servings

US ImperialMetric

Ingredients

Biscuits

• 2 cups plain whole wheat flour
• 1 cup ground almonds
• 1/4 cup unsalted butter cubed (or use 1/4 cup olive/coconut oil)
• 1/4 cup honey
• 5 medjool dates pitted
• 1 egg
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice or nutmeg
• 1/2 tsp vanilla extract

Reindeer decorations

• 30 Goji berries
• 3.5 oz white chocolate
• 2 oz dark chocolate

Prep Time 20 minutes Cook Time 20 minutes Passive Time 20 minutes Servings US ImperialMetric Ingredients Biscuits 2 cups plain whole wheat flour 1 cup ground almonds 1/4 cup unsalted butter cubed (or use 1/4 cup olive/coconut oil) 1/4 cup honey 5 medjool dates pitted 1 egg 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp allspice or nutmeg 1/2 tsp vanilla extract Reindeer decorations 30 Goji berries 3.5 oz white chocolate 2 oz dark chocolate

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Instructions

Biscuits

1. In a large mixing bowl, combine flour, ground almonds, baking powder and the spices.
2. In a second bowl, combine the butter cubes (or oil), honey, dates, vanilla and egg. Using a hand blender, blend these wet ingredients until well combined. Alternatively, use a food processor or blender.
3. Add the butter mixture to the flour mixture and mix well to combine.
4. Turn the dough out onto a clean surface and roll out to around 3mm thick.
5. Line a baking tray with baking paper and place dough onto tray.
6. Cover with another piece of baking paper and place in the fridge to firm up.
7. Just before removing from the fridge, pre-heat the oven to 300F.
8. After an hour, remove from the fridge and use your gingerbread cutter to cut the dough into shape. Re-roll leftover dough and keep cutting biscuits from it to use it all up.
9. Return to the lined baking tray and place into the oven.
10. Bake for 15-20 minutes, checking regularly.
11. When starting to turn golden brown, remove from the oven and set aside to cool.

Reindeer decoration

1. Melt the white chocolate with 10 dark choc chips in the microwave or on a double boiler to make the light brown.
2. Pipe onto each cookie to create the shape of the reindeer’s head. Stick the goji berries on for the nose before the chocolate has set.
3. Melt the remaining dark chocolate and carefully pipe out the reindeer’s antlers, inner ears, eyes and mouth.

Recipe Notes

Makes around 25 biscuits, at 82 calories each.

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