Chocolate-Dipped Pumpkin Spice Lemon Pistachio Cookies for Kate Nash

A tribute to a perfect album, in the form of one incredibly delicious vegan cookie recipe

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Photo: Shutterstock
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Chocolate-Dipped Pumpkin Spice Lemon Pistachio Cookies

Makes 12–14 cookies (I ate some of the dough as I was making them, if you’re strict with yourself you might get sixteen out of this batch.)

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  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • One teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • Pinch of ground cloves
  • ½ cup golden syrup, light corn syrup, or agave nectar
  • ¼ cup plain unflavoured oil
  • The finely grated zest of one large lemon
  • ⅓ cup shelled pistachios
  • ½ cup dark chocolate
  1. Stir the flour, baking powder, baking soda and spices together in a mixing bowl, then add the salt, syrup and oil, and a pinch of the lemon zest, and mix thoroughly to make a soft, sticky dough.
  2. Using your hands, take a roughly heaped teaspoon of dough and flatten into a cookie shape, then place on the tray. Repeat with the remaining dough.
  3. Bake the cookies for nine minutes, then remove from the oven and allow them to cool. At this point, roughly chop the pistachios and melt the dark chocolate in a small bowl. Dip half of each cookie into the chocolate, then sprinkle with chopped pistachios and a little of the lemon zest. Set aside in a cool place till the chocolate has set.
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  • This is quite a forgiving recipe, you can replace half the flour with whole wheat, or if you have a good gluten-free flour it works well with that too.

Written by

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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