Ingredients

280g Mayver’s Smooth Peanut Butter

40g organic rice malt syrup

65g organic coconut sugar

2 eggs

1 tsp apple cider vinegar

1 tsp vanilla bean paste

100g oat flour

45g vanilla protein powder

1 tsp baking soda

Bag of Hersheys Kisses

Sprinkles

Candy eyes

Gold luster dust

Method

1. In a microwave safe bowl melt 15-20 Hersheys Kisses and place in a ziplock bag.
2. Cut a small corner off the bag and pipe 36-40 reindeer antlers on a parchment lined baking tray. Let cool and set aside.
3. Once chocolate antlers have cooled and set up lightly brush with gold luster dust.
4. Preheat oven and line baking tray with parchment paper.
5. In a medium to large bowl mix all ingredients together until well combined (except Herseys Kisses and decorations).
6. Separate dough into 30g balls and place on baking tray. Flatten balls down into disc shapes prior to baking.
7. Bake at 350F for 8-10 minutes.
8. Place Hersheys Kiss in the centre of each cookie and allow cookies to cool on warm cooking sheet.
9. Hershey Kisses will become soft after a minute or two on warm cookies. Place reindeer nose and candy eyes on warm Hershey Kiss.
10. Once cookies are completely cool add reindeer antlers to cookies with a bit of melted chocolate.
11. Cookies will keep in air right container for up to a week.

Tips

*Apple Cider Vinegar is key when baking with fat in this case its the nut butter. The vinegar acts as a balancer and brings out the true flavours of the other ingredients.

Fabulous festive recipe by @ever_so_fit