Spiced Cacao Christmas Cookies

INGREDIENTS - COOKIES

1 pack of Clean Mixes Cacao Crunch

2 cups oats

1 egg

4 T maple syrup

1 tsp baking powder

1 tsp each of nutmeg, allspice and cinnamon

1 T ground ginger (use half this amount if you’re not a ginger lover)

½ cup almond milk (or milk of your choice)

INGREDIENTS - MAPLE COCONUT BUTTERCREAM FROSTING

½ cup butter (for a dairy-free option use cacao butter instead)

¼ cup maple syrup

¼ cup coconut oil

2 T coconut flour

TO MAKE:

1. Blend the oats in a blender until they are the consistency of flour and combine in a bowl with the Clean Mixes Cacao Crunch Bliss Ball Mix. Mix together.

1. Add to the bowl the egg, maple syrup, baking powder, spices and almond milk.
2. Stir to combine.
3. Place mixture in the fridge to chill for an hour.
4. On the bench or a chopping board, place the dough on a large piece of baking paper and place another piece of baking paper on top of the dough. Roll the mixture flat with a rolling pin, using the two pieces of baking paper to ensure the dough doesn’t stick. 
5. Use cookie cutters to cut out the shapes you love.
6. Line a baking tray with baking paper and place your cookie shapes on the tray. Place in the fridge for 10 minutes.
7. After 10 minutes, bake the cookies in the oven at 180°C for 10 minutes.
8. Make the buttercream frosting by blending all frosting ingredients together until smooth and whipped up.
9. Once cookies are completely cool, decorate with buttercream frosting or get creative and drizzle/dip cookies into melted dark chocolate and sprinkle with freeze dried raspberries.
10. Happy Mixing!!

Recipe created by Sopheak Seng (stylish_foodie on Instagram)