Grain-Free Pumpkin Snickerdoodles

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tbsp Pumpkin puree

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking powder
  • 1/4 cup Cinnamon
  • 1 tbsp Coconut/palm sugar
  • 1/2 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on wholesomelicious.com

Description

Ingredients

• 2 cups almond flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ tsp pumpkin pie spice
• 3 tbsp coconut oil (melted)
• 3 tbsp pumpkin puree
• ¼ cup maple syrup
• 2 tsp vanilla extract
• ¼ cup cinnamon
• 1 tbsp coconut/palm sugar

Directions

• Preheat the oven to 350.
• In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
• In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, 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 ball, mix cinnamon and coconut sugar.
• Form dough balls that are about 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 10-12 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.