I ♡ cut-out cookies. Since I hadn't made cut-out cookies since Easter, I figured it was about time. I found a great little recipe over at Green Kitchen Stories for Pepparkaka. Instead of going the gingerbreadesque spicy route as their recipe called for, I tweaked it in favor of something lemony and coconutty. They are super delish, and were loved by my housemates and me. I took a few to fellow blogger and Minneapolitan A-K from Swell Vegan when we met for tea the other day, and she polished off three of them in a jiffy. Since she's a rockin' baker, I think that her favorable review bodes well for these little lovelies.
These cookies are grain-free and gluten-free, featuring a mix of ground cashews, shredded coconut, amaranth flour (made from the high protein amaranth seed), and arrowroot starch, with an assortment of other tasty ingredients. They are also vegan, featuring coconut oil instead of butter. I thought they would be a perfect submission to this month's SOS Kitchen Challenge, which features coconut oil. Ricki, my SOS Kitchen Challenge co-host, and I are also offering a great giveaway this month to one SOS Kitchen Challenge participant: a 32-oz jar of Gold Label Virgin Coconut Oil from Tropical Traditions! Pretty great, right?
If you are interested, check out the details and rules of the recipe event and giveaway HERE, then get in the kitchen and get cookin'! Be sure to check out the Linky below this post to see all the great recipe submissions this month - don't forget to add yours!
This recipe has been featured on Slightly Indulgent Tuesdays and Baking is Hot.