Made up of two sandwiched spiced pumpkin cookies, decorated with a coconut icing and filled with an apricot jam, these mummified pumpkin-shaped linzer cookies are a fun, easy-to-make halloween treat for all. They are vegan, gluten-free and refined sugar free, as well as being tasty and oh so delicious.
Equipment
- Food Processor
- Mixing Bowl
- Rolling Pin
- Pumpkin Shaped Cookie Cutters (1 large -11cm, 1 small -5cm)
- Baking Tray
Ingredients
For the cookies
- 1 Cup Ground Almonds
- 1/2 Cup Coconut Butter (melted)
- 1/4 Cup Pumpkin Puree
- 1/4 Cup Dairy-Free Milk
For the coconut butter
For the icing
- 59ml Coconut Butter (melted)
- 2 Tbsp Dairy-Free Milk
For the filling
- 12 Tsp Apricot Jam
Method
- To make the coconut butter, simply place the coconut flakes into a food processor and process until smooth and creamy. The time this takes will vary depending on your food processor.
- Put all of the ingredients for the icing into a small bowl and stir until well combined
- To make the cookies, pre heat the oven to 180c and line a large baking tray
- To make the dough, put all of the ingredients into a mixing bowl and mix until combined – you may have to use your hands to bring the dough together
- On a lightly floured surface, roll out half of the dough to a thickness of 0.5cm. Using pumpkin cookie cutters cut out circles and place onto a lined baking tray
- Repeat this step with the other half of the dough, and this time use the small pumpkin cookie cutter to cut out a window in the centre of each of the large pumpkins
- Bake in the oven for 15 minutes or until lightly golden. Remove and transfer to a cooling rack
- Once the cookies have cooled, drizzle 1 tsp of icing over each of the cookies with the 'window' and place 2 tsp of apricot jam onto each whole cookie
- Place the window cookies on top of the whole cookies and dust with icing sugar if desired
- Share, eat and enjoy!
Print
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