Pumpkin Spice Cookies
Chia%20Seed%20Pudding_edited.jpg

The lovely smell of pumpkin spice warming up the kitchen, yes please! As it’s that spooky time of year, I thought I would rustle up some ghostbusting pumpkin spice cookies.

 

100g Coconut oil

100g Coconut Palm Sugar

1 teaspoon vanilla extract

Pinch salt

250g Sharpham Park Spelt Flour

½  teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon pumpkin spice

6 Tablespoons dairy free milk (I used Soy)

 

180 degree oven.

 

Beat together the coconut oil and coconut palm sugar until smooth and creamy.  I used a balloon whisk to beat this.  It took a long time and next time I will use my electric mixer.  Add the vanilla extract, salt, bicarb, pumpkin spice mix and baking powder.  Mix.  Add the spelt flour a bit at a time whilst mixing in the milk too.  It should form a dough that easily comes together, not too sticky.  Roll out on a floured surface, cut out shapes and place on a baking tray or baking parchment.  Bake for approximately 10 minutes depending on the thickness you have chosen to make your cookies.  The thicker they are the longer they will take to bake.  If you want crispier cookies, make them thinner.  Spooktastic!

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