Pumpkin Spice Shortbread Cookies

These butter-less vegan pumpkin spice shortbread cookies are butter-y with all natural tahini butter instead of butter-butter. Making them a healthier with a boost of calcium, magnesium, and iron from the tahini! They've also got a fun pumpkin spice twist and additional chopped chocolate to make these extra decadent. 

Fun fact: this recipe actually came to me by accident! I had these really popular 4-ingredient almond butter cookies that I used to sell at my meal prep store and when I went to make them with a tahini twist, I realized my tahini was actually way more liquid than my traditional almond butter I would use for the cookies. So I decided to take some twists and turns with the recipe and ended up with these buttery, flaky, tahini, pumpkin spice shortbread style cookies that I'll be repeating all season long. 

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Why You'll Love These Pumpkin Spice Shortbread Cookies

They're easy to make, in just one bowl!

Because they're healthier than your average shortbread cookie with all the same buttery flavour. 

Pumpkin spice shortbread cookies are a fun twist to the traditional shortbread cookie and are great for the colder seasons. 

While I haven't tried it yet, I imagine you can substitute the all purpose flour for gluten free to make these gluten free friendly. 

What You'll Need To Make These Pumpkin Spice Shortbread Cookies 

• All natural, tahini. 
• All purpose flour. 
• Coconut sugar or your preferred granulated sweetener. 
• Pumpkin spice mix. 
• Baking soda and salt. 
• Option to add chocolate chips or chopped chocolate for extra decadence. 

 

Substitutions

I haven't tried to make these gluten free, but you can likely swap the all purpose flour for gluten free flour. If you give that a try let us know in the comments!

Other Cookie Recipes You'll Love

Classic Chocolate Chip Cookies 

Chocolate Chip Cookies with Cherries

Peanut Butter Protein Cookies

Grain Free Snickerdoodle Cookies 

Please note: all calories and macros have been calculated to the best of my ability but may vary slightly.

 

Pumpkin Spice Shortbread Cookies

Recipe makes 12 cookies

Macros per cookie:

234 cals - 14g fat - 22g carbs - 5g protein 

Ingredients:

• 2 tbsp flax meal + 4 tbsp water, mixed and set aside to gel for 5 minutes
• 1 cup runny tahini 
• 1/2 cup coconut sugar 
• 1/2 cup - 1 cup all purpose flour (see recipe)
• 1 tbsp pumpkin spice mix
• 1/2 tsp baking soda
• 1/4 tsp salt 
• 80g chocolate bar, chopped OR 1/3 cup chocolate chips 

 

Instructions:

1. Make the flax/water mixture and set in the fridge to gel, 5 minutes. 
2. To a mixing bowl add: tahini, coconut sugar, gelled flax/water mixture, 1/2 cup flour, pumpkin spice mix, baking soda, and salt. 
3. Mix everything together well forming a dough. 
4. **Depending on how runny your tahini is you may need to add up to 1/2 cup more flour! If you have thick tahini (like peanut butter) you likely won't need it. The trick is to get the dough to a soft cookie dough texture. 
5. Once you reach a cookie dough texture, fold in chocolate and set the cookie dough in the fridge for 1 hr and up to overnight. 
6.  Preheat the oven to 350 F and line a baking tray with parchment paper. 
7. Roll the cookie dough into 12 small cookies and spread them evenly across the baking tray. 
8. Bake cookies for 12-14 minutes or until browned on the bottom. 
9. ***Allow cookies to cool completely before removing from the tray or they will crumble! 
10. Once cooled, enjoy with an ice cold glass of soy milk. 

 

 

Let us know in the comments if you made these cookies and how they went for you!