Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice - vegetarian recipes

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

September 23 2015 Vegan Richa 

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
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Holidays are just around the corner and so are the plans to whip up cookies! Though one doesn’t need the holiday season to bake some and enjoy right.  These are simple shortbread cookies with a few ingredients and spiced with fall spices. I used coconut oil and non dairy yogurt in these. I used refined coconut oil to keep them neutral tasting. Use virgin or refined to preference or use vegan butter.  You can also use thick cashew cream or thick aquafaba instead of yogurt. I haven’t tried these, let me know how it works out if you do.  I added candied papaya that Mom brought along when she was visiting. Dad loves those candied bits in cakes, cookies and yeasted bread buns. Mom and Dad drink itsy bitsy cups of chai throughout the day (6-7 times!). Breads, cookies, nuts and savory Indian trail mix are their choice of snack with the tea. I am hoping Mom sees this post and whips up a batch.  Use any other candied fruit like mango, or dried fruit like apricot or cranberries or nuts like cashews or hazelnuts.  For a gf version try my Gluten free Shortbread Cookies from the blog. Continue reading: Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie SpiceThe post Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice appeared first on Vegan Richa.

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