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Grain-Free Pumpkin Snickerdoodles Recipe

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This recipe for Grain-Free Pumpkin Snickerdoodles is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups almond flour
1 tsp baking powder*
1/4 tsp salt
1/2 tsp pumpkin pie spice
3 tbsp coconut oil melted
3 tbsp pumpkin puree
1/4 cup maple syrup
2 tsp vanilla extract
1/4 cup cinnamon
1/4 cup coconut/palm sugar
Directions:
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 bowl, 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 1/2 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
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
17 mins
Personal Notes:
Personal Notes:
AUTHOR AMY
Website https://www.wholesomelicious.com/grain-free-pumpkin-snickerdoodles/

 

 

 

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