This weekend, it was Ezra’s second birthday – and (fellow mamas, I know you’ll hear me on this!) I bawled.
For a long time, I have been in denial about him turning two. He’s my last baby, and it’s more than a little emotional to see him growing up and gaining in independence.
Of course, on the flipside, it’s amazing to see him developing more. He’s understanding a lot better, chatting with us, giggling at jokes and trying to make us laugh on purpose (he is a clown!), and starting to know the world that bit better.
Motherhood is one, big rollercoaster!
Anyway, thanks to those birthday celebrations, the weekend was a little bit decadent! I over-indulged, ate lots of cake, enjoyed next to no veggies, and just had a wonderful family time.
As the first weekend of advent, I also got baking some more festive treats, which the boys absolutely loved. As soon as I saw adorable pictures of Christmas cookies online, I knew that I had to get cooking!
These Peanut Butter Reindeer Cookies are based on my vegan, gluten-free 3-ingredient peanut butter cookie recipe.
They are simple to make, chewy, crisp, and soooo delicious. And, better yet, they get the thumbs-up from toddlers and kids alike! Hoorah.
Made using natural, smooth peanut butter, coconut sugar and aquafaba (chickpea brine), they’re also great to rustle up when you can’t be bothered to battle it out in a busy supermarket. After all, let’s face it, supermarkets at Christmas are hell on earth!
To create the sweet Reindeer faces, I used mini pretzels, M&Ms and writing icing, although you can use whatever takes your fancy! Perhaps dried cranberries for the noses, chocolate chips for the eyes, or even raisins or peanuts.
Whatever you do, make sure you grab your kids and get baking these this weekend! They’ll go down a real treat.
Peanut Butter Reindeer Cookies
- Creates 15 cookies
- 1 cup smooth peanut butter
- 1 cup coconut sugar
- 3 tbsp aquafaba (chickpea brine) or egg
- To decorate: mini pretzels for antlers, red smarties / M&Ms as noses OR cranberries / raisins / dark chocolate chips to keep totally vegan, writing icing (white and black / brown) for eyes.
- Start by preheating the oven to 170C and lining two baking trays.
- Beat together all ingredients with an electric whisk until completely smooth.
- Roll into balls, then flatten into ‘footprint’ shapes. Lay on the baking paper, leaving plenty of room in between each cookie as they spread. Bake for five minutes, then remove from the oven and press the pretzels in gently to form antlers.
- Place back in the oven to bake for a further four to five minutes, or until golden, then remove from the oven. Press the noses into the cookies while still warm, then leave to cool completely.
- Once cool, use your icing pens to draw on the eyes. Eat and enjoy!