PUMPKIN. SNICKERDOODLES. Any takers? Grain free, egg free, dairy free, for all you that care about that stuff, I gotchu covered! For everyone else, make them anyway because you won’t miss that stuff anyway, promise. They taste like pumpkin pie!
THE COOKIES: 2 cups almond flour 1/4 cup pumpkin puree 1/4 cup maple syrup 1 tsp vanilla extract 3 tbsp coconut oil, melted 1 tsp pumpkin pie spice (I used Primal Palate) 1/4 tsp salt 1 tsp baking powder THE TOPPING: 1/4 cup coconut sugar 1 tsp cinnamon
Preheat oven to 350. Line a baking sheet with parchment paper. in a medium bowl, whisk together the coconut oil, pumpkin puree, maple syrup, and vanilla. Once combined well, add the almond flour, pumpkin pie spice, salt, and baking powder. mix well, and place the bowl in the refrigerator for 30 minutes. This will make the dough firmer and easier to roll into balls. In a small bowl, add the coconut sugar and cinnamon. Remove bowl from the refrigerator, form balls with the cookies and roll each one in the sugar/cinnamon mixture. Place on baking sheet. Using the bottom of a cup or jar, press down to flatten to about 1/2 inch thick. Bake 10 minutes. Enjoy eating these all day today.
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