Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
22
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Calories
66 kcal
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Course
Baked Goods
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Cuisine
American
Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
Description
The vegan coconut oil shortbread cookies with pumpkin pie spice use refined coconut oil creamed with powdered sugar and non-dairy yogurt as the wet base. Pumpkin pie spice or a custom blend of cinnamon, ginger, nutmeg, and cloves adds characteristic seasonal aroma. A mix of spelt and white flour with baking soda and salt forms the dry ingredients, combined with candied fruits like papaya or dried cranberries for small bursts of sweetness. The dough is shaped into a log, chilled, then sliced into rounds and baked at moderate temperature until the edges just begin to change color. These cookies offer a delicate crumb and gentle spice suited for fall or holiday enjoyment.
Ingredients
- 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
- baking soda generous pinch
- 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.
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 softer cookies, substitute 1/4 cup almond flour plus 3/4 cup unbleached all-purpose flour for the full white flour portion.
- Add chopped nuts like cashews, pistachios, or hazelnuts for extra texture and flavor.
- Nutritional values are based on a single cookie serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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