Soft-Baked Pumpkin Snickerdoodle Cookie

• Vegan
• Gluten free

• Produce

  • 2 tbsp Pumpkin puree

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1 Dash Cinnamon
  • 4 tbsp Oat flour
  • 1 1/3 tbsp Palm sugar
  • 1/2 tsp Vanilla extract

Found on feastingonfruit.com

Description

Ingredients

• 2 tbsp pumpkin puree
• 1 tbsp coconut sugar
• 4 tbsp oat flour
• ¼ tsp cinnamon
• ½ tsp baking powder
• 1/2 tsp vanilla extract
• 1 tsp coconut sugar*
• Dash of cinnamon

Directions

• Preheat the oven to 350F.
• Combine all of the ingredients for the cookie in a bowl. Mix to form a sticky dough.
• On a pan lined with parchment paper, press into a thick cookie shape (about 4 inch diameter). Or you can even use a cookie cutter for a perfect circle.
• Mix together the cinnamon sugar topping. Sprinkle on top and press in lightly
• Bake for 12 mins at 350F.
• Let it cool for 5-10 mins before eating.