Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

Name: Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 22 serving
Ingredients: 1/2 cup powdered sugar; 1/4 cup coconut oil; 2.5 tbsp Non Dairy Yogurt; 1/2 to 1 tsp vanilla extract; 1/2 to 1 tsp pumpkin pie spice; 1/8 tsp salt; a generous pinch of baking soda; 1/2 cup Spelt flour or whole wheat pastry flour; 1 cup white unbleached flour; 1/4 cup candied papaya

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
22
Calories
66 kcal
Course
Baked Goods
Cuisine
American

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

Danielle Hudson

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Easy Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice. These Vegan Shortbread Cookies use coconut oil and non dairy yogurt. No palm oil! Add dried fruits of choice or nuts of choice. Use other shapes!. Holiday Cookie Makes 22 to 24 cookies

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Ingredients

Servings

1/2 cup powdered sugar
1/4 cup coconut oil I used refined, semi solid, warm if too solid before using
2.5 tbsp Non Dairy Yogurt
1/2 to 1 tsp vanilla extract
1/2 to 1 tsp pumpkin pie spice or 1/2 tsp cinnamon,1/4 tsp ginger, and generous pinch of ground nutmeg and cloves
1/8 tsp salt
a generous pinch of baking soda
1/2 cup Spelt flour or whole wheat pastry flour
1 cup white unbleached flour
1/4 cup candied papaya dried cranberries, chopped dried apricots, candied ginger or other dried fruit of choice.

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Instructions

In a bowl cream the coconut oil, sugar and non dairy yogurt until smooth and creamy. Add in the vanilla and spices if using. Mix well.
Mix the baking soda and salt into 1/2 cup spelt flour and add to the bowl. Mix in.
Add the rest of the flour 1/2 cup at a time and combine well into a soft dough. If too dry, add a spray of water and mix in. If too sticky, add a tbsp or so more flour. Add the dried or candied fruit of choice. Mix into the dough.
Shape the dough into a 1 to 1.5 inch width log. Fold a parchment sheet over the log and freeze for 30 minutes.
Preheat the oven to 325 degrees F / 160ºc. Remove the log from the freezer. Slice into 1/4 inch thick slices and place on parchment lined sheet.
Bake for 19 to 20 minutes or till the edges just start to change color. Cool completely and store.
If your oven runs hot, bake for less time. The cookies get crunchy when over baked.
Or bake as one shortbread pastry by pressing into brownie pan. Bake at 315 degrees F / 160ºc 30 minutes or longer.

Notes

To make these soft shortbread: Use 1/4 cup fine almond flour + 3/4 cup unbleached all purpose flour instead of all 1 cup unbleached all purpose.
Variation: add some chopped nuts like cashews or pistachios or hazelnuts to the dough.
Nutritional values based on one cookie

Nutrition Information

Show Details

Calories 66kcal (3%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 2g (3%) Sodium 21mg (1%) Potassium 9mg (0%) Sugar 2g (4%) Vitamin A 15IU (0%) Vitamin C 1.2mg (1%) Calcium 3mg (0%) Iron 0.4mg (2%)