Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by Heavenlynn Healthy.
You can make healthier versions of cookies that are delicious and holiday-worthy! These are completely gluten-free, full of fibre and healthy nutrients from the chia seeds, peanut butter and almonds. Topped with matcha icing- full of antioxidants that support health!
You can still eat healthy during the holidays!
1 cup of oats (gluten free certifies if necessary)
1 cup of gluten free flour
½ cup of ground almonds
1 cup of coconut sugar
1/3 cup of extra-virgin coconut oil
3 tbsp. of peanut butter or any nut butter made with the NutraMilk
1 tbsp. of of ice water
1 tbsp. of chia seeds + 3 tablespoons of water
1 vanilla bean
1 tsp. of aluminum-free baking powder
a pinch of salt
For peanut butter
2 cups (275g) peanuts (untoasted, unsalted)
pinch salt (optional)
For the icing
1/2 cup organic powdered sugar
1/4 tsp. matcha powder from Matcha Kari
1 tbsp. almond milk made with the NutraMilk
Sprinkles of choice to decorate
Making the peanut butter
Place peanuts in the NutraMilk container.
Press Butter cycle, set for 2-3 minutes.
Open the container lid.
If necessary, set for an additional 1-2 minutes for a creamier butter.
Place the oats into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.
Place almonds into the NutraMilk and grind to a flour (Mix for 1 minute). Set aside.
Place the chia seeds and water into a small bowl, stir and set aside to thicken for about 10 minutes. Stir it at least once again.
Add coconut sugar, peanut butter, chia-mix, melted coconut oil, the inside of the vanilla bean to the NutraMilk and mix until well combined, for about 30 seconds to one minute.
Now add the ground oats, ground almonds, gluten free flour and mix well. If the dough is too dry, add one tablespoon of ice-cold water.
Place the dough into the fridge for one hour.
Pre-heat the oven to 350 F.
Place the dough on the kitchen counter that you sprinkled with gluten free flour. Knead it quickly, then roll out the dough with a rolling pin. Cut out trees with tree cookie cutters.
Place the cookies onto a baking sheet aligned with baking paper and bake for 8 - 12 minutes. Be sure to check them after 8 minutes to determine the final baking time. They burn quickly.
Let the cookies cool and when ready to decorate, whisk together the icing ingredients, pour into a piping bag and pipe onto the cookies, decorate with sprinkles of choice.