Sitting down for a cozy serving of tea and cookies would maybe only happen on a cold, rainy day or if you were attending a tea-themed bridal shower. Though not at all customary in the States, this quick reprieve would be warmly welcomed by many hard-working 9-5ers like yourself. So why not spruce up your midday slump with a seasonal twist on an old English tradition? These chewy pumpkin tea cookies pair well with a black brew. But if you can’t give up your coffee fix, try these vegan-friendly treats with a breakfast blend.
Chewy Pumpkin Tea Cookies
Makes about 2 dozen
Ingredients
1 cup organic pumpkin puree
1 cup whole wheat flour
1 cup coconut flour
¼ cup coconut oil
¼ cup rice milk or milk of your choice
1 ½ Tbsp. baking powder, plus some
3 packets stevia
Pinch of salt to taste
Directions
- In a large bowl, mix flours, baking powder, stevia and salt.
- In a separate bowl, combine pumpkin, coconut oil and milk.
- Pour wet mixture into dry, using your hands to mix until well incorporated.
- Using about a tablespoon of dough per cookie, roll into a ball and then flatten into a cookie.
- Place cookies on greased baking sheet and bake at 425°F for about 10 minutes, or until they begin to turn golden.
- Serve with organic fig spread.
Notes and tips: These cookies should be soft in the middle with slightly crisp edges. For extra sweetness, sprinkle a pinch of coconut sugar or cinnamon on top of cookies before baking.