PALEO. PUMPKIN. SNICKERDOODLES. Need I say more? These delicious cookies are wonderfully light and fluffy, and have that signature cinnamon-y taste that you know and love from snickerdoodles, but with an added twist.
Ingredients
THE COOKIES:
- 2 cups almond flour
- ¼ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 1 tsp pumpkin pie spice I make my own by using this recipe!
- ¼ tsp salt
- 1 tsp baking powder
THE TOPPING:
- ¼ 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.
Calories: 168kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.2mg | Sodium: 50mg | Potassium: 29mg | Fiber: 2g | Sugar: 7g | Vitamin A: 795IU | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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