Imagine a cookie that captures the essence of fall in every single bite - crisp, buttery, and bursting with warm pumpkin pie spice, without a trace of dairy! These Vegan Coconut Oil Shortbread Cookies are about to revolutionize your baking game, offering a melt-in-your-mouth experience that will have everyone begging for your secret recipe. Whether you're a seasoned vegan baker or just looking to impress your friends and family, these cookies are your ticket to dessert heaven.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup coconut oil, solid
- 1/2 cup powdered sugar
- 2 cups flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- In a large mixing bowl, combine the solid coconut oil and powdered sugar. Using an electric mixer or a whisk, beat them together until the mixture is creamy and well combined. This should take about 2-3 minutes.
- In a separate bowl, whisk together the flour, pumpkin pie spice, and salt until evenly mixed. This helps to ensure that the spices and salt are distributed evenly throughout the cookie dough.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring gently with a spatula until just combined. Be careful not to overmix; you want the dough to be soft but not sticky.
- Once the dough is formed, use your hands to shape it into a ball. If the dough is too crumbly, you can add a teaspoon of water or a splash of non-dairy milk to help it come together.
- On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut out shapes, or simply slice the dough into squares or rectangles with a knife.
- Place the cut-out cookies onto the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking, as they can become dry.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice as a delightful treat! Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- • Keep your coconut oil solid but soft - think room temperature butter consistency for the best texture. • Don't overwork the dough; mix just until ingredients are combined to maintain a tender crumb. • Use a precise measuring cup for flour to ensure the right cookie consistency. • If the dough feels too crumbly, add a tiny splash of non-dairy milk to help it bind. • For extra presentation points, dust the cooled cookies with a light sprinkle of powdered sugar. • Chill the dough for 15 minutes before rolling if it feels too soft, which will help maintain the cookie shape. • Invest in quality pumpkin pie spice for the most authentic and rich autumn flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 1g
Fat: 9g
Saturated Fat: 8g
Cholesterol: 0mg
