These pumpkin pecan vegan shortbread cookies are just as tender and 'buttery' as classic shortbread cookies but with a fall-inspired vegan twist.
Ingredients
⅓ cup coconut oil, softened but not melted
2½ tbsp pumpkin puree, at room temperature
3 tbsp maple syrup or agave
½ tsp agave
¾ cup + 1 - 2 tbsp unbleached all purpose spelt flour*
¼ tsp pumpkin spice
⅛ tsp salt
2 tbsp chopped pecans
Instructions
In a medium bowl, beat together the coconut oil, beet puree and agave or maple syrup then mix in the vanilla and salt
Sift in ¾ cup spelt flour and pumpkin spice and mix until well incorporated and a crumbly dough has formed
Give the spelt flour a few minutes to soak in the moisture and if, after that, the dough is too wet, add up to 2 tbsp more flour, ½ tbsp at a time
Fold in the pecans then transfer the dough onto a piece of wax paper, roll into a log and freeze for 15 - 20 minutes
Preheat the oven to 350 F, line a baking tray with parchment paper and set aside
Remove the dough log from the freezer, unwrap and slice into cookies about ½ an inch thick. If the dough is too soft, return it to the freezer. If it's too hard, let it sit at room temperature until you can cut into it
Place cookies on the baking tray and bake for 16 - 20 minutes until the edges are just starting to brown. Stop at 16 minutes for more 'buttery' melt-in-your-mouth shortbread or leave for full 20 minutes for more shortbread that's crispy on the outside. Do not over bake.
Notes
*can sub spelt flour for regular all purpose flour or other 1:1 flour **If using unbleached spelt flour, allow a few minutes for the
Recipe by Diary of an ExSloth at https://exsloth.com/pumpkin-vegan-shortbread-cookies/