Ingredients
Scale
- 200g cold dairy-free block butter
- 100g caster sugar
- 300g all-purpose flour
- 2 teaspoons pumpkin spice
- 1 jar vegan Nutella
Instructions
- In a mixing bowl, cream together the cold dairy-free butter and caster sugar until smooth.
- Gradually incorporate the all-purpose flour and pumpkin spice until a dough forms. Chill for 15 minutes.
- Preheat your oven to 180°C (350°F). Roll out the chilled dough to about 0.5cm thick and cut out shapes using a pumpkin-shaped cookie cutter.
- Place the cookies on a baking tray lined with parchment paper and bake for 10-12 minutes or until lightly golden. Cool completely on a wire rack.
- Spread vegan Nutella on half of the cooled cookies and top with another cookie to create sandwiches.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich (50g)
- Calories: 210
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg