Pumpkin Seed Cookies
Delicate vegan heart-shaped cookies with a rich, nutty flavor from ground pumpkin seeds. These buttery treats are finished with a drizzle of chocolate and a sprinkle of pumpkin seeds for an elegant touch. Perfect with afternoon tea or as a special holiday treat that combines the earthy flavor of pumpkin seeds with a hint of lemon freshness.
Cookies Instructions
- Leave the vegan butter on a plate for 1-2 hours to soften at room temperature.
- Prepare the vegan egg replacer according to the package instructions.
- In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
- Add the prepared vegan egg replacer and grated lemon peel to the butter mixture. Mix until well combined.
- In a separate bowl, combine the all-purpose flour, ground pumpkin seeds, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
- Using a heart-shaped cookie cutter, cut out the cookies and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gather the dough scraps, re-roll, and cut out more cookies until all the dough is used.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Decoration Instructions
- Once the cookies are completely cooled, melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently.
- Dip one end of each cookie into the melted chocolate or drizzle the chocolate over the cookies.
- Immediately sprinkle the chocolate-covered portions with ground pumpkin seeds before the chocolate sets.
- Allow the chocolate to set completely before serving or storing. Store in an airtight container at room temperature for up to 3 weeks.
Notes
- For the best texture, make sure your vegan butter is properly softened but not melted.
- The dough can be refrigerated overnight if you want to prepare ahead of time.
- If you can't find vanilla sugar, you can use an additional 1 tablespoon of regular sugar plus 1/2 teaspoon of vanilla extract.
- The cookies will be quite soft when first removed from the oven but will firm up as they cool.
- For a flavor variation, try adding 1/4 teaspoon of ground cinnamon or cardamom to the dough.
- These cookies can be frozen for up to 3 months, either as dough or after baking.
- Store the cookies in an airtight container at room temperature for up to two weeks.
- Egg replacers often require adding water per package instructions (water is assumed and not listed as an ingredient here).
Equipment Needed
- Mixing Bowl
- Whisk
- Hand Mixer
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Microplane
- Rolling Pin
- Cutting Board
- Plastic Wrap
- Oven
- Sheet Pan
- Parchment Paper
- Wire Rack
- Pot
- Stove
- Microwave
- Spoon
- Teaspoon
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