Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)
Hey, friends! Happy October!
We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar.
If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires!
Makes 15 cookies
1/2 tsp baking powder
1/4 tsp sea salt
11/2 tsp pumpkin pie spice
3 tbs coconut oil (soft but not melted)
1/2 c pumpkin puree
1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) Cookie Topping
3 tbs coconut sugar
2 tbs cinnamon
Preheat the oven to 350.
In a large bowl, mix together
Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.
In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
In a small bowl, mix cinnamon and coconut sugar.
Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
Bake cookies for 19-20 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.