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+ servings

Paleo Pumpkin Snickerdoodles

Author: Nicole Modic of @KALEJUNKIE

Prep Time 5 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 45 mins
SERVES 12 Cookies
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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
  • 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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