Søte plantebaserte cookies med sjokolade- og hasselnøttfylling formet som reinsdyr. Hjemmelaget sjokolade- og hasselnøttkrem laget av ristede hasselnøtter mellom enkle cookies og pyntet som reinsdyr med røde neser av tranebær:) Disse er ikke bare søte og sjarmerende, men er også superdigg! Disse lager du enkelt og kjapt – bruk oppskriften under. 



  • 250 g wheat flour (or other glutenfree flour suitable for baking)
  • 40 g sugar
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • 125 g cold plant-based butter cut into small pieces

Chocolate Hazelnut Cream

  • 400 g whole hazelnuts
  • 100 g chocolate dark
  • 2 tbsp coconut oil
  • 4 tbsp maple syrup or agave syrup
  • 125 ml of plant milk e.g. Hazelnut or almond milk
  • 1 tsp vanilla extract
  • 1 pinch of salt


  • Chocolate cream
  • Cranberries



These are simple “cut out” cookies. Similar to butter cookies, only without butter and eggs. The cookies are super easy to make: mix flour, sugar, vanilla sugar, pinch of salt, some orange peel and vegan butter, let it chill, roll out, cut out and bake. The orange peel gives the cookies a fresh and wintery aroma.

If the dough is too sticky, just add a little more flour and / or use a spatula to place the cookies on the baking sheet.

  • Put all the ingredients in a bowl, knead quickly into a dough and place in the refrigerator for at least 1 hour.
  • Preheat the oven to 180 degrees.
  • Roll out the dough on a baking mat or floured work surface about 5mm thick and cut out about 20 round cookies.
  • Place on a baking tray lined with baking paper  and bake in the oven for approx. 12-15 minutes in a top-bottom heat until golden. Then allow to cool completely.
  • Spread half of the cookies with a chocolate hazelnut cream and carefully place one cookie as a lid.
  • Then decorate the cookies with a decorating pen.
  • The red cranberry noses stick to the cookies with some liquid chocolate as red reindeer noses.

Chocolate Hazelnut Cream

Instead of using ready-made chocolate hazelnut cream, make your own spread. Not only is it quick and easy to make, it also tastes even better and is also a healthy alternative. The chocolate hazelnut cream is best prepared while the dough is resting in the fridge. To do this, first roast the hazelnuts in the oven, remove them and process them into a liquid hazelnut butter in a blender. This can take a few minutes and needs a good blender.

Melt chocolate with some coconut oil in a water bath and add to the hazelnut butter with some maple syrup, vegan milk, vanilla extract and a pinch of salt and blend to a creamy chocolate hazelnut spread …. yummy !!

  • Preheat oven to 180 degrees.
  • Spread the hazelnuts on a baking tray lined with baking paper and bake in the oven for about 15 minutes.
  • Then remove the skin and put the hazelnuts in a blender.
  • Mix until smooth.
  • Melt the chocolate in small pieces together with the coconut oil in a water bath.
  • Add the melted chocolate along with the remaining ingredients to the hazelnut butter in the blender and mix to a chocolate hazelnut cream.
  • Then store in a glass.


Once the cookies have cooled, the fun part can start: the decorating. Spread the half of the cookies with the chocolate hazelnut cream and carefully put a cookie on it as a “lid”. With the help of a decorating pin you can now decorate the cookies to reindeer. With liquid chocolate, cranberries can be “stuck” on the cookies as red noses.

These cookies are plant-based, easily made and festive. It’s so much fun to do it – not just as a kid, but also an an adult haha. 

Oppskriften er hentet fra https://linktr.ee/byanjushka.