Paleo Pumkin Snickerdoodles

September 24, 2018

PUMPKIN SNICKERDOODLES - INGREDIENTSTHE COOKIES:2 c almond flour1/4 c pumpkin puree1/4 c maple syrup1 tsp vanilla extract3 tb coconut oil, melted1 tsp pumpkin pie spice (I used Primal Palate)1/4 tsp salt1 tsp baking powderTHE TOPPING:1/4 cup coconut sugar1 tsp cinnamon

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!

PUMPKIN SNICKERDOODLES

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

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

Instructions

  • 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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  1. 5 stars
    These are unreal. I have been yelling off the rooftops for everyone to make these. I have made them twice this week. I love that they are not overly sweet. We plan to make them into ice cream sandwiches for Halloween.

  2. I made these last night for my roommates and I and we all loved them!! I made my own almond flour and used a little less coconut sugar for dipping and they were the perfect amount of sweetness and gooey texture that melts in your mouth. Tasted amazing with a bowl of ice cream 🙂