vegan halloween cookies

Sustainability tips:

This recipe is a good alternative if one wants to entirely avoid animal products and still bake Halloween cookies. I have always made the traditional cookie recipe with butter, but I tried this for the first time and I was happy with the outcome. The cookies came out crunchy. The procedure is quite simple and can be adjusted to suit our taste. I prefer less sugar and no frosting, so I suggest you taste the dough and decide what you need to add.

Preparation time: 15 minutes + 40 minutes in refrigerator + 15-20 minutes for baking

Ingredients (about 30 small cookies)

2 tablespoons of pumpkin pulp (I used the canned puree)
About 60 ml of vegetable oil
100-120 grams of sugar (add to suit your taste)
About 200 g of flour
1 teaspoon of baking soda
1 pinch of cinnamon
1 pinch of nutmeg
1 pinch of ginger

Procedure

Mix the pumpkin, sugar, spices and oil

Sift the flour and baking soda in and mix
When the dough is hard enough shape it quickly into a ball with your hands
If it is sticky you may need to add more flour until it doesn’t stick too much to the hands

Better to sift the flour for easier mixing

Place in refrigerator for 40 minutes
Start the oven at 180 C (about 350 F)
Flatten the dough and cut it with desired shapes
Place cookies on a parchment paper and place in the oven for about 15-20 minutes