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Eat Naked Peanut Butter Christmas Cookies

It is day 6 of my 24 Days of Christmas and today’s recipe is Eat Naked Peanut Butter Christmas Cookies, a simple no-bake, just-ice recipe, perfect to make with the kids or for when you are short on time!

Eat Naked have just launched their new Peanut Butter Cookies, which are vegan and preservative-free. While these cookies are not gluten-free, they have very little flour and mostly consist of oats that sandwich a thick layer of Eat Naked Peanut Butter.

EAT Naked Peanut Butter Cookies
New – EAT Naked Peanut Butter Cookies

Making the Eat Naked Peanut Butter Christmas Cookies

To give these cookies a festive spin, I created glacé icing in white, red and green, dipped the face of each cookie into the icing and topped with Christmas inspired sprinkles. Easy peasy!

Glace Icing is smooth, runny and glossy and is ideal for doughnuts, sponges and cookies because it sets hard. It is also a lot cheaper than buttercream icing because all you need is water, no butter required.
For this recipe, I used icing sugar, water, a tiny bit of almond essence (to bring out the peanut butter flavour of the cookies) and gel food colouring. Check out the recipe below.

 Eat Naked Giveaway

Today is another opportunity to win with my 24 Days of Christmas.

Head to my Instagram page for the details on how to win an Eat Naked Hamper!

Love,
Cat

Eat Naked Peanut Butter Christmas Cookies

Eat Naked have just launched their new Peanut Butter Cookies, which are vegan and preservative-free. While these cookies are not gluten-free, they have very little flour and mostly consist of oats that sandwich a thick layer of Eat Naked Peanut Butter.
Author: Cat Barker

Ingredients

  • 6 packets Eat Naked Peanut Butter Cookies
  • 160 g Icing Sugar sifted
  • 60 ml hot water
  • ½ tsp Almond Essence optional
  • Gel Food colouring red and green
  • Gold & white sprinkles

Instructions

  • You will need four bowls. In the first bowl, create the white icing mixture by combining the hot water, icing sugar and almond essence. Divide mixture into 3 separate bowls
  • In bowl 1 – leave icing white, in bowl 2 add two drops of red food colouring and in bowl 3 add two drops of green food colouring, mixing until the icing changes colour
  • Now dip the cookie faces into the icing, ensuring not to make the icing to thick
  • Let it dry for a few seconds and then top with your sprinkles
  • Serve and Enjoy!
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