Paleo Pumpkin Snickerdoodles (GF, Dairy-Free, Egg-Free + Refined Sugar-Free

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Pumpkin puree

• Condiments

  • 1 cup Almond butter

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 2 tbsp Coconut flour
  • 1 cup Coconut sugar
  • 1 tsp Pumpkin pie spice
  • 1 tsp Vanilla

Found on realsimplegood.com

Description

Directions

• Preheat your oven to 350 degrees Fahrenheit, and line two baking sheets with parchment paper. 
• Place all of the ingredients in a large mixing bowl, and use a large spoon to mix until creamy. 
• Scoop out overflowing tablespoon sized dollops onto your parchment lined baking sheet, leaving plenty of room between cookies because they will spread out quite a bit. Sprinkle a little more cinnamon and coconut sugar on top. 
• Place your baking sheets in the oven and cook for 11-12 minutes, or until the edges turn golden brown. Remove from oven once done and let cool completely before removing from parchment paper. Store in an airtight container on the counter for about a week.