These Reindeer Twix Cookies are a delightful and healthier holiday treat! Made with almond flour and naturally sweetened with maple syrup, each cookie is topped with a creamy nut-butter caramel and a chocolate layer for that classic Twix experience. Decorated to resemble reindeer faces, complete with pretzel antlers, candy eyes, and a bright red nose, these cookies are as festive as they are tasty. They’re easy to make, gluten-free, and sure to be a hit with kids and adults alike this holiday season!
Reindeer Twix Cookies Ingredients
Almond Flour: High in vitamin E and magnesium, this gluten-free flour alternative adds healthy fats and protein.
Coconut Oil: Adds healthy fats while keeping the cookies soft and chewy.
Nut Butter: A blend of cashew and peanut butter provides healthy fats, protein, and a creamy texture.
Collagen: Adds extra protein, supporting skin and joint health.
Dark Chocolate: Rich in antioxidants, it adds depth and balances the sweetness with a slight bitterness.
Tips For Making Perfect Reindeer Twix Cookies
Let the Cookies Cool Completely: Ensure the cookies are fully cooled before adding the caramel layer, or it may melt.
Use Coconut Oil to Thin Chocolate: This helps create a smooth chocolate topping that spreads easily.
Freeze to Set Quickly: If you’re short on time, pop the cookies in the freezer for 5-10 minutes to set the chocolate faster.
FAQs
Can I make these cookies vegan?
Yes, substitute the collagen with a plant-based protein powder, and ensure your chocolate is dairy-free.
How should I store Reindeer Twix Cookies?
Store them in an airtight container in the fridge for up to a week. They can also be frozen for up to a month.
Can I use a different type of nut butter?
Absolutely! Almond butter or even sunflower seed butter (for a nut-free option) would work well here.
Other Christmas Recipes To Make:
These Reindeer Twix Cookies are perfect for the holidays! Tag me on Instagram at @healthyholme to show off your Christmas creation!
Reindeer Twix Cookies
Ingredients
Cookie Layer
- 1 1/2 cups almond flour
- 3 tbsp coconut oil melted
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
Caramel Layer
- 1/2 cup nut butter (half cashew butter, half peanut butter recommended)
- 1/4 cup maple syrup
- 1 serving collagen
Topping
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
- 12 candy eyes (or mini chocolate chips in white chocolate)
- 6 red candies or raspberries
- 6 mini pretzels cut in half
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a bowl, combine almond flour, melted coconut oil, maple syrup, and vanilla extract until a dough forms. Divide the dough into 6 balls and flatten each to about 1/4-inch thickness on the baking sheet.
- Bake for 15 minutes or until golden. Remove from the oven and allow to cool completely.
- While the cookies cool, prepare the caramel layer by mixing together the nut butter, maple syrup, and collagen until smooth.
- Once the cookies are cool, spread the caramel layer evenly over each cookie.
- In a microwave-safe bowl, melt the chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
- Spread the melted chocolate over the caramel layer on each cookie.
- Decorate each cookie with pretzel pieces as antlers, candy eyes, and a red candy or raspberry for the nose.
- Place the cookies in the fridge for 5 minutes to set. Enjoy!
