Coconut Cardamom Pumpkin Cookies
I always buy pumpkin purée this time of year, even if I have no definite plans on what to make with it. It’s available in abundance at the store and if you have a pumpkin addict at home, it’s important to stock up. Last year I made pumpkin-cardamom cheesecake. This year I wanted to make something that vegans and others who do not eat any dairy products can enjoy. An alternative to sugar cookies seemed a good choice. These cookies are naturally vegan, made with coconut oil instead of butter.
Just plain, it is soft and has a gentle taste of pumpkin and coconut. Your kitchen will smell amazing as you bake these.
Make them extra special with a light confectioner’s sugar glaze.
Add some sprinkles….
How about chocolate chips?
So many choices with one simple, naturally vegan cookie dough.
- 1/2 cup coconut oil (not melted)
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup pumpkin puree
- 2 cups self-rising flour
- Heat the oven to 375°F.
- In a stand mixer, blend the coconut oil and sugars.
- Add in the vanilla, spices and mix.
- Add the pumpkin puree and combine well.
- Add the flour and beat until incorporated.
- Roll into balls (about one tablespoon of dough) and place in baking pan.
- Bake for about 10 minutes.
Optional- Add in a 1/2 cup of shredded coconut or before adding the flour or stir in a 1/2 cup chopped walnuts after incorporating the flour. If you want to make them into chocolate chip cookies, add 1 cup semisweet chocolate chips and omit the cardamom.
Optional Glaze- Whisk one cup of confectioners sugar with 2 teaspoons of water and a 1/2 teaspoon vanilla.
Copyright: Global Veg