True to the season, I wanted to create a festive take on the traditional sugar cookie. Not to mention, coconut oil makes sugar cookies so delicious. Since I’ve been traveling a lot lately, I decided to pull a little inspiration from one of my favorite TV chefs, Sandra Lee, and made it “semi-homemade.” You can of course, go above and beyond and make these cookies from scratch.
I started out knowing I wanted to make a pumpkin flavored cookie. Since I do my best thinking while driving, an idea popped into my head – why not replace the egg with the pumpkin for an even better tasting pumpkin sugar cookie?!? I took a look at suitable and otherwise tested egg substitutes, and wouldn’t you know – pumpkin is on there! So even though I’m not the first person the in world to think this was a great idea, I’ll take it. The pumpkin is not only full of vitamins, but it also makes the cookies vegan. Of course, you can always just add the nutmeg and pumpkin spice seasonings if you’re going for a more of a “hint” flavoring.
1 pouch sugar cookie mix, any brand
1/2 cup Kelapo Coconut Oil, softened (NOT melted)
1/4 cup pumpkin puree
1 tablespoon nutmeg
1/2 tablespoon pumpkin spice
- Combine sugar cookie mix, coconut oil and pumpkin until completely blended.
- Mix in nutmeg and pumpkin spice.
- Place rounded teaspoons of mixture on baking sheet, about two inches apart. Bake at 375 for 7 to 9 minutes until lightly browned.
- Cool completely, if you can wait that long!
You should also relish in the fact that your house now officially smells like fall! Need other pumpkin flavored treats? Try our Pumpkin Pie Protein Shake, White Chocolate Pumpkin Mousse, or our Pumpkin Bread.