Pumpkin Coconut Cookies | Vegan Recipe
These cookies are so fast and easy to make. So tasty that having just one won't be enough! They're perfect for your morning coffee or your afternoon tea.
Ingredients
- 1 ¾ cups all purpose flour 220 g
- 1 pinch salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup solid coconut oil 80 g
- ½ cup brown coconut sugar 110 g - feel free to add a little bit more
- ½ cup pumpkin puré 130 g
- 1 cup shredded unsweetened coconut 60 g
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
Glaze
- ½ cup powdered sugar 50 g
- 1 tbsp fresh lemon juice
- 2 tbsp plant based milk
Instructions
- In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside;
- In a large bowl mix coconut oil and brown sugar until they are well combined;
- Add pumpkin puré and combine well;
- Mix in shredded coconut and combine well;
- Add gradually the flour combined with the rest of the dry ingredients; mix well so that there are no lumps;
- Preheat the oven at 180° C and line a large baking trey with parchment paper;
- Using a spoon or an ice cream scoop roll the dough into balls (walnut sized) and line them into the baking trey; flatten the dough balls with the back of a spoon or the palm of your hand;
- Bake the cookies for around 12 minutes or until the edges look set;
- Remove the cookies from the oven and let them cool for 30 minutes on a cooling rack;
- To prepare the glaze, in a small bowl mix all ingredients until there are no lumps;
- When the cookies are cool, drizzle the glaze on top pf them.
Notes
- You need to flatten the dough balls, otherwise they might not spread in the oven.
- The cookies will be very soft right after you take them out of the oven; they firm up while cooling.
- You might need to bake two rounds of cookies; I got 16 cookies and my trey was too small to bake them all at once.