Pumpkin Snickerdoodles - New Grain-Free Option! (gluten, dairy, and sugar-free w/ vegan option

• Produce

  • 1/2 tsp Ginger, ground
  • 1/2 cup Pumpkin puree

• Baking & Spices

  • 3/4 tsp Baking soda
  • 2 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 1/4 cup Sweetening, granulated
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 1 Large egg or equivalent substitute (like my homemade powdered egg replacer

Found on wholenewmom.com

Description

Ingredients

• ½ cup coconut oil (or healthy fat alternative like butter)
• ¾ cup granulated sweetener (the healthiest possible. I use xylitol for a candida-friendly option)
• 1 large egg or equivalent substitute (like my Homemade Powdered Egg Replacer)
• ½ cup pumpkin puree
• ½ tsp pure vanilla extract
• 2 cups flour (whole grain preferred. See my Gluten-Free Baking Tips for gluten-free flour blend info. For grain-free, use Tiger Nut Flour (AIP). Use almond flour for low-carb.)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¾ tsp baking soda
• ½ tsp salt (I recommend Real Salt)
• ½ cup granulated sweetener (as healthy as possible. Again, I used xylitol)
• 1 tsp cinnamon
• ¼ tsp nutmeg

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Combine ingredients for Cinnamon Coating and set aside for later use.
• Combine flour, salt, baking soda and spices in a medium-sized bowl.
• If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
• Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
• Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
• Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
• Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
• Bake for about 10 minutes, or until slightly golden brown.
• Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
• Try not to eat them all at once :-).