Tis the season to let loose that inner child… you know, the one that enjoys playing with food more than actually eating it. Ok actually, this big kid loves eating food too… but somehow having fun in the kitchen, getting creative, silly, playful, is the essential component that keeps me going. Anyone else with me?
For me, nothing says playful like whipping those cookie cutters out. I don’t know what happens… but if I see a cookie cutter I haven’t tried before, a cookie must be made. And eaten. It’s pretty much the law around here!
So when I saw these cute-as-a-button cookie cutters at a friend’s house I couldn’t resist. I used my basic tea biscuits recipe for these, but enhanced them with some carob because somehow at the time hedgehog and carob made a lot of sense together.
Wait — you’re not familiar with the classic Carob-Hedgehog pairing? Now that I think about it, I really have no clue what made me think carob and hedgehog pair at all — just one of those moments when something makes sense, but looking back at it… Um, not so much.
These carob cutout cookies turned out to be delicious nonetheless, and super simple as always. So the little cookie monster in me was quite satisfied..
Cute hedgehog cutout cookies made with a sweet carob tea biscuit recipe. Gluten-free, dairy-free, and sure to please no matter what the cookie cutter shape.
- 6 tbsp white rice flour (I used a finely ground one from Compliments)
- 2 tbsp smooth cashew butter
- 2 ½ tbsp maple syrup
- 2 tsp toasted carob powder
- 1 tsp pure vanilla extract
- 1/16 tsp salt
- optional: 1 tsp cinnamon or a pinch of raw ground vanilla bean
- optional: dark chocolate balls, mini chocolate chip, cacao nibs, etc.
- Preheat oven to 350F. Line a cookie sheet with parchment and set aside.
- Process all ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too sticky, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk. Place the disk between two sheets of parchment paper on a flat surface and use a rolling pin to roll out into an ⅛” thickness. Use a cookie cutter to cut out as many cookies as you can (I used these) — transfer those onto the prepared cookie sheet. Gather remaining dough scraps, form into a ball, and repeat the process of rolling out and cutting out more cookies until you run out of dough.
- If desired, stick a little chocolate ball, cacao nib, mini chocolate-chip, etc. in the eye area, or simply create a little dent imprint with a chop stick. Bake in a pre-heated oven for 9 mins (or bake longer for crispier cookies to your liking). Remove from oven and allow the cookies to cool a few minutes (they will firm up a bit as they cool off). Enjoy!
This post contains an affiliate link to the cookie cutters I used.