Halloween is one of my favorite holidays. I love the recipes, the decorations, the costumes, and especially curling up to a (good) scary movie! If you haven't seen 'Rosemary's Baby' it's a classic and the perfect flick to watch while you're making (then eating) these cookies!
Adding fresh rosemary to cookies was a life changing event for me. It may not seem like a traditional ingredient, but I promise it adds just enough flavor without being overpowering. Throw in some pumpkin and spice... we have a winner for my new favorite cookie recipe!
Don't be intimidated by vegan baking! It's actually really simple PLUS no eggs means you can snack on the batter without worries of Salmonella <-- not the kind of halloween trick you're looking for.
Hope you enjoy!
Rosemary's Pumpkin Cookies
Makes: ~16 large cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Recipe adapted from the PPK.
Note on texture of cookies: These lovely cookies are soft, chewy, fluffy, and cake-y! They will not be super crisp on the outside, this is due to the pumpkin puree.
*Refined coconut oil is KEY here. Do not use raw coconut oil or your cookies will be flat and runny! YES, refined it more processed than raw, but baking is a tricky business and we're looking for the lesser of evils here. This is not a health food, but a treat to enjoy in moderation!
**Pumpkin Pie Spice is pretty easy to find these days, but if you don't have it around, you can use this blend for a similar result: 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cloves, 1/8 tsp nutmeg, 1/8 tsp all spice
Serving Size: 1 cookie Total Calories: 206 Fat: 11g Sodium: 157mg
Carbohydrates: 23g Fiber: 3g Sugar: 10g Protein: 3g