Gluten-Free Pumpkin Snickerdoodles
2 cups almond flour
½ tsp baking powder *For a Paleo version use baking soda in place of baking powder
¼ tsp salt
½ tsp pumpkin pie spice
3 tbsp coconut oil, melted
3 tbsp pumpkin puree
¼ cup maple syrup
2 tsp vanilla extract
¼ cup cinnamon
1 tbsp coconut/palm sugar
Yield: 15 Servings
Preheat the oven to 350.
In a large bowl, mix together all the dry ingredients: almond flour, baking powder (or baking soda for Paleo), salt, and pumpkin spice powder.
In a separate small bowl, whisk together all the wet ingredients: coconut oil, pumpkin puree, syrup, vanilla extract.
Add the wet ingredients to the dry ingredients and mix until your dough is wet and sticky.
Refrigerate for approximately 10 minutes (this allows the dough to get a little more sticky and firm).
Mix cinnamon and coconut sugar together in a small bowl.
Form dough balls that are about 1.5 inches in diameter.
Roll dough in cinnamon mixture, and place on a cookie sheet.
Use a jar or glass to flatten cookies to about ½ inch thick.
Bake for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
Cool completely on the cookie sheet. Enjoy once cool (if you can wait that long!)
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 12 mins.
Total time: 17 mins.