Little Bird's Christmas Cookies

29 November 2018

These yummy gluten-free Christmas treats from our friends at Little Bird can be made raw or baked.  

Spice them up a bit by adding extras like ginger and cloves, along with more coconut sugar to give them a bigger Christmas kick. You can also replace the oats with dried coconut ground into a flour if oats aren’t apart of your diet.

Little Bird Christmas Cookies3

Make time: 30 mins
Dehydrating time: 12 hours
Baking time: 8 mins
Makes: About 2 dozen cookies
Equipment required: blender, food processor, dehydrator (optional)

Ingredients

Method

  1. Place all the dry ingredients in a bowl and mix well.
  2. Rub the nut butter and maple syrup or coconut nectar into the dry ingredients, using your fingertips to ensure everything is evenly distributed. Slowly add the water, 1 tablespoon at a time, continuing to mix well until the mixture comes together and can easily be shaped into a large ball.
  3. Place in the refrigerator for around 20 minutes.
  4. Dust a flat workspace with the additional oat flour and roll the pastry out to around 4-5mm thick. With your cookie cutter, cut out stars, circles or letters to your heart’s content until all the mixture is used up. 

If you’re unbaking (making a dehydrated version)

Place on a mesh dehydrator sheet and dehydrate at 46°C for 12 hours, allow to cool before using.

If you’re baking

Preheat the oven to 150°C and bake on a lightly oiled sheet for about 8 minutes or until crispy and lightly browned.

These cookies with keep in a well-sealed container in the fridge for several weeks.

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