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Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

September 23, 2015 By Richa 35 Comments

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Easy Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice. These Vegan Shortbread Cookies use coconut oil and non dairy yogurt. No palm oil! Add dried fruits of choice or nuts of choice. Use other shapes!. Holiday Cookie Makes 22 to 24 cookies 

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Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | http://VeganRicha.com #vegan #cookie #shortbread

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. These are just like the bakery biscuits from the neighborhood bakery!

Use any other candied fruit like mango, or dried fruit like apricot or cranberries or nuts like cashews or hazelnuts in these Vegan Shortbread Cookies.  For a gluten-free version try my Gluten free Shortbread Cookies from the blog. Its fall so these are Pumpkin Pie Spice Shortbread Cookies. Use other spices and blends like chai spice or cinnamon or no spice for variations. 

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | http://veganricha.com #vegan #cookie #shortbread

More Holiday Cookies from the blog

  • Pistachio Apricot Thumbprint Cookies
  • Almond Butter Snickerdoodles
  • Gluten free Shortbread Cookies
  • Cherry Almond Thumbprint Cookies – Almond Pulp Cookies
  • Giant Chocolate Chip and Chunk Cookies

Watch this video for a smile today.

Steps:

Make the cookie dough. The dough should be soft enough to stick into a ball which you can roll into a log. Not crumbly and not too sticky. Fold in the dried fruit and nuts if using. Roll the dough into a log and freeze for half an hour. Slice the log into 1/4 inch slices. 

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | Vegan Richa #vegan #cookie #shortbread

Place on parchment lined baking sheet. Bake for 18 to 20 minutes. 

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | Vegan Richa #vegan #cookie #shortbread  

Cool completely, stack, take a picture and post it on IG! mmmm Pumpkin Pie Spice Shortbread Cookies!

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | Vegan Richa #vegan #cookie #shortbread

Print Recipe
5 from 5 votes

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice

Easy Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice. These Vegan Shortbread Cookies use coconut oil and non dairy yogurt. No palm oil! Add dried fruits of choice or nuts of choice. Use other shapes!. Holiday Cookie Makes 22 to 24 cookies
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Cookie
Cuisine: American
Servings: 22
Calories: 66kcal
Author: Vegan Richa

Ingredients

  • 1/2 cup (60 g) powdered sugar
  • 1/4 cup (54.5 ml) coconut oil I used refined, semi solid, warm if too solid before using
  • 2.5 tbsp non dairy yogurt
  • 1/2 to 1 tsp vanilla extract
  • 1/2 to 1 tsp pumpkin pie spice or 1/2 tsp cinnamon,1/4 tsp ginger, and generous pinch of ground nutmeg and cloves
  • 1/8 tsp (0.13 tsp) salt
  • a generous pinch of baking soda
  • 1/2 cup (60 g) Spelt flour or whole wheat pastry flour
  • 1 cup (125 g) white unbleached flour
  • 1/4 cup (36.25 g) candied papaya dried cranberries, chopped dried apricots, candied ginger or other dried fruit of choice.

Instructions

  • In a bowl cream the coconut oil, sugar and non dairy yogurt until smooth and creamy. Add in the vanilla and spices if using. Mix well.
  • Mix the baking soda and salt into 1/2 cup spelt flour and add to the bowl. Mix in.
  • Add the rest of the flour 1/2 cup at a time and combine well into a soft dough. If too dry, add a spray of water and mix in. If too sticky, add a tbsp or so more flour. Add the dried or candied fruit of choice. Mix into the dough.
  • Shape the dough into a 1 to 1.5 inch width log. Fold a parchment sheet over the log and freeze for 30 minutes.
  • Preheat the oven to 325 degrees F / 160ºc. Remove the log from the freezer. Slice into 1/4 inch thick slices and place on parchment lined sheet.
  • Bake for 19 to 20 minutes or till the edges just start to change color. Cool completely and store.
  • If your oven runs hot, bake for less time. The cookies get crunchy when over baked.
  • Or bake as one shortbread pastry by pressing into brownie pan. Bake at 315 degrees F / 160ºc 30 minutes or longer.

Notes

To make these soft shortbread: Use 1/4 cup fine almond flour + 3/4 cup unbleached all purpose flour instead of all 1 cup unbleached all purpose.
Variation: add some chopped nuts like cashews or pistachios or hazelnuts to the dough.
Nutritional values based on one cookie

Nutrition

Nutrition Facts
Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice
Amount Per Serving
Calories 66 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 21mg1%
Potassium 9mg0%
Carbohydrates 9g3%
Sugar 2g2%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 1.2mg1%
Calcium 3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Coconut Oil Shortbread Cookies with Pumpkin Pie Spice | Vegan Richa #vegan #cookie #shortbread

Filed Under: cookie, holiday, soy free Tagged With: vegan



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  1. Samantha @ The Planted Vegan says

    September 24, 2015 at 8:06 am

    I’ve never heard of candied papaya, but it sounds delicious! Can’t wait to try this recipe out!

    Reply
    • Richa says

      September 25, 2015 at 9:01 pm

      its like any fruit candied in sugar syrup. i love candied papaya and mango. they are like super sweet dried fruit and fun in cookies and cakes if one doesnt want chocolate.

      Reply
  2. Shilpa says

    September 25, 2015 at 8:27 am

    5 stars
    Hi Richa,

    Your website is amazing and I cannot believe you have recreated Indian desserts without ghee!! I plan to try them soon. Can I request you add more photos to each recipe, such as it is very important to see the consistency of the cookie batter or even for cakes as it will help novices like me who are just trying their hand in baking. This shortbread looks delicious and I plan to try this over the weekend!

    Reply
    • Richa says

      September 25, 2015 at 10:51 am

      great! the dough comes together like the log you see in the steps picture. soft enough to form a log. it shouldnt be crumbly and difficult to stick together or too wet and sticky on your hands. then after freezing it sets and hardens so it is easily slice-able.

      Reply
  3. Eddie says

    September 27, 2015 at 2:38 pm

    5 stars
    That looks absolutely spectacular! Sounds just as great. Definitely trying these out.

    Reply
    • Richa says

      September 27, 2015 at 2:52 pm

      Awesome!

      Reply
  4. Bonnie says

    September 27, 2015 at 5:37 pm

    Can’t wait to make these. I love shortbread cookies. I was wondering if I could use all whole wheat pastry flour instead of the unbleached white flour? Thank you!!

    Reply
    • Richa says

      September 27, 2015 at 5:50 pm

      I havent tried these with all wheat flour. Try half ww flour and half white flour to see if the texture and flavor works out ok. You will need a bit less flour total as whole wheat flour absorbs more moisture than white flour.

      Reply
  5. Emma says

    September 27, 2015 at 11:19 pm

    yum these look delicious! Is there something you would recommend to substitute the powdered sugar for?

    Reply
    • Richa says

      September 28, 2015 at 10:37 am

      I am not sure what you are looking for. You can powder any sugar you have by blending it in a blender so that it is fine texture to use in the recipe. or you can use sugar subs like xylitol.

      Reply
  6. Mansi says

    September 30, 2015 at 9:56 pm

    Hi Richa, I have been following your blog since last few months and I love how you have recreated all of the Indian recipes. Amazing!! I was wondering if we can replace the spelt flour with any other gluten free flour instead of wheat flour?

    Reply
    • Richa says

      September 30, 2015 at 10:16 pm

      Thanks! try these gluten-free shortbread cookies instead. http://www.veganricha.com/2015/03/vegan-gluten-free-shortbread-cookies.html

      Reply
  7. Aislinn says

    October 2, 2015 at 8:00 am

    These look amazing! What type/flavour of yoghurt did you use?

    Thanks!

    Reply
    • Richa says

      October 2, 2015 at 10:41 am

      plain – sweetened or unsweetened both will work. or you can use vanilla and skip the extract.

      Reply
  8. Ana @ Ana's Rocket Ship says

    October 2, 2015 at 10:41 am

    Those little pieces of candid papaya are so pretty – it’s like they’re glowing!

    Reply
  9. Laura says

    October 6, 2015 at 12:47 pm

    5 stars
    This recipe looks great! I’m glad I came across your blog. I want to make this recipe but can’t find vegan yogurt . How can I substitute it?

    Reply
    • Richa says

      October 6, 2015 at 12:53 pm

      Thanks! use thick cashew cream.

      Reply
  10. Carla says

    November 29, 2015 at 1:40 am

    A bit late to this party. ; p How long do you think these might keep? I’m wanting to bake and ship vegan cookies for family and friends this year so need sturdy cookies that can be shipped overseas without getting moldy. Thanks, Carla

    Reply
    • Richa says

      November 29, 2015 at 11:49 am

      Hi Carla. I’ve kept them in a container for 10 days without a problem. They can be kept longer too. I think they might start to smell slightly stale after a while depending on the spices and oil used. So you can make a batch and check to see how your batch does over the week or 10 days you are planning for the shipping time.

      Reply
  11. Deepa says

    August 29, 2016 at 6:41 pm

    Hi Richa …..I tried these cookies they came out well.
    When I tasted it while it was little warm it was nice ,the texture of the cookie was between hard and soft.after it cools down I kept in air tight container ,next day when I ate it ,it became hard don’t know why.Can you tell me the reason.

    Reply
    • Richa says

      August 29, 2016 at 7:32 pm

      if they got too hard, then they got overbaked. bake a minute or so less. ovens differ in temps often, and the thickness & size of the cookie also matters. You want to underbake these cookies as they can harden too much when even slightly over baked.

      Reply
  12. Lalita says

    September 29, 2016 at 6:12 pm

    Hello Richa, I am big fan of your recipes. I tried many curries and other entrees. They all turn out very good and tasty. I made these cookies. I baked them for 19 minutes, they came out little hard. I think I should have baked for lesser amount of time.
    Can you let me know any substitute for coconut oil. Thank you.

    Reply
    • Richa says

      September 29, 2016 at 7:05 pm

      Thanks!
      Yes, bake these 2-3 mins less. Ovens can vary in temps by upto 50 deg and these cookies get hard quickly after they are baked.
      Use Vegan butter for coconut oil. If you are looking to make them without oil, the texture doesnt work without.

      Reply
  13. Cathy Joyner says

    November 9, 2016 at 7:47 pm

    Is it possible to make the dough the day before and store it in log shape in the fridge overnight? Then I could bake them right before the event!

    Reply
    • Richa says

      November 10, 2016 at 9:27 am

      yes, you can keep the dough in a log form overnight.

      Reply
  14. Mikayla Ojeda says

    June 9, 2017 at 10:34 pm

    5 stars
    I went a little crazy here and used almond butter and a little non-dairy milk to replace soy yogurt. I have eaten six cookies 😉
    I’d love to try the original recipe to see the difference in texture.

    Reply
  15. Kristina says

    December 17, 2018 at 10:28 am

    I tried these and honestly… pretty disappointed. They need more fat to qualify as shortbread.

    Reply
    • Richa says

      December 29, 2018 at 1:46 am

      coconut oil is very fatty. it does however make crunchier result when baked a bit longer than neded

      Reply
  16. Emily says

    December 5, 2019 at 10:12 pm

    5 stars
    OMG! Thse turned out so well! I used apricots in thte dough!

    Reply
    • Richa says

      December 6, 2019 at 10:48 am

      thanks!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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