Sunday, September 22, 2019

Autumn-Inspired Recipe:Pumpkin Spice Hazelnut Vegan Cookies

Happy Autumn Cookie Lovers!

Celebrate the change of season and warm up your kitchen with my autumn-inspired recipe: Pumpkin Spice Hazelnut Vegan Cookies. These cookies are delicious, easy to make and a super fun recipe for the kids too!

Ingredients: (Makes 30 cookies)

1.  1/2 (4 oz.) Cup sweet melted vegan butter (Earth Balance butter stick)
2.  1/2 Hazelnut milk
3.  1/2 Cup sugar
4.  1 Tsp. Pumpkin Spice
5.  1 1/2 Cups spelt pastry flour
6.  1 1/2 Cups hazelnut


1.   Preheat oven to 350 F. 
2.  Spread the hazelnuts evenly on a baking sheet and bake for 12-15 minutes until the skins are crackled. Let them cool for 5 minutes. Move the hazelnuts onto paper towel and rub gently to remove the skins. Let them cool for another 15 minutes.
3.  Mix hazelnut milk, melted butter (room temperature) and sugar in a bowl. Let them stand for 15 minutes for the sugar to dissolve.
3.  In a food processor pulse 1/3 cup of toasted hazelnuts until coarsely chopped.
4.  Add flour, pumpkin spice and the mixture (n0. 3) and pulse a few more times.  
5.  Remove the dough from the food processor, flatten it into a disk, wrap in plastic and refrigerate for at an hour. 
6.  Preheat oven to 375 °F.
7.  Roll out the cookie dough (1/2 inch thick), cut out cookies with a 2 inch round mold and place them on a cookie sheet.
8.  Place one hazelnut in the center of each cookie.
9.  Bake for 10-12 minutes.
10. Remove cookies to a cooling rack. Let them cool for an hour before enjoying or packaging them as presents.

Happy Baking!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

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