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Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
5 from 18 votes

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

These vegan coconut oil shortbread cookies are spiced with pumpkin pie spice and enhanced with candied fruit pieces. The dough combines coconut oil, powdered sugar, non-dairy yogurt, and flours to form a soft dough that is chilled, sliced, and then baked to a tender, slightly crisp texture with warming autumn spices.

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

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

    Cup of Yum
  1. 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.
  2. Mix the baking soda and salt into 1/2 cup spelt flour and add to the bowl. Mix in.
  3. 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.
  4. Shape the dough into a 1 to 1.5 inch width log. Fold a parchment sheet over the log and freeze for 30 minutes.
  5. 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.
  6. Bake for 19 to 20 minutes or till the edges just start to change color. Cool completely and store.
  7. If your oven runs hot, bake for less time. The cookies get crunchy when over baked.
  8. 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

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%)

Nutrition Facts

Serving: 22 Serving

Amount Per Serving

Calories 66

% 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.