Vegan Rudolph Reindeer Cookies
Serves: 8
  • 2 cups (8 oz.) super fine almond flour
  • ½ teaspoon baking powder
  • ⅓ cup maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 8 raisins, cut in half
  • 8 dried cranberries
  • 16 gluten-free pretzels
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the almond flour, baking powder, maple syrup, vanilla extract, and salt. Mix on medium speed until a smooth, sticky dough forms.
  3. Pinch off 1½ ounce pieces of dough (roughly the same size as a golf ball) and roll into balls. Flatten into oval shapes about of ½ inch thick.
  4. Taper the bottom of each oval slightly to form a reindeer head shape. (Wet your hands and fingers to prevent sticking if necessary.)
  5. Press two pretzels into each cookie to form the reindeer antlers. Make the eyes with the raisin halves, pressing them in with the cut side facing up, and do the same with dried cranberries for the noses.
  6. Bake in the bottom third of the oven for 12 minutes. (The cookies should be browed on the bottom but will still appear pale on top.)
  7. Makes 8 cookies.
Adapted from World's Easiest Cookies from the cookbook World's Easiest Paleo Baking by Elizabeth Barbone.
Recipe by Queen of My Kitchen at