It's beginning to look a lot like Christmas, everywhere you go! I couldn't be any happier that it's this wonderful time of the year again. The dark evenings make you want to go pour yourself a hot cup of tea, cuddle up next to the fireplace, and listen to Michael Bublé's album on repeat. The only thing missing from this idyllic festive scene, (obviously Michael Bublé there in person) is a batch of my Christmas cookies!
Dunked in dark chocolate, then sprinkled with flaked almonds and dried cranberries, these delicious delights are most definitely on the good list this year. You won't find any nasty refined sugar or gluten here. The cranberries and dark chocolate are also both bursting with anti-oxidants. They really are good for you and so yummy that there might not be any left for Santa, sorry!
Makes 10 Cookies
1 1/2 mug of Rolled Oats
1/4 mug of Maple Syrup
4 tablespoons of Peanut Butter
2 tablespoons Butter
1 teaspoon of Vanilla Essence
1 teaspoon of Baking Soda
1/4 teaspoons of Cinnamon
(Toppings: 200g dark chocolate, flaked almonds and dried cranberries)
- Preheat oven to 180oC.
- Mix all ingredients together in a bowl.
- On a greased baking tray, add a dollop of mixture to form cookie. (It may look slightly on the moist side, but don't worry, it comes out a lovely cake texture than a drier biscuit.)
- Pop in the oven for 15-20 minutes, or until golden brown.
- Remove from tray and leave on a cooling rack.
- Once cooled, dunk the cookies in dark chocolate.
- Scatter with flaked almonds and cranberries. Leave to dry, and enjoy!