Gluten-Free, Pumpkin Snickerdoodles
Servings: 24
Preparation Time: 40 minutes
Ingredients:
- 1/4 cup coconut oil or palm shortening
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tarter
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Topping:
- 1/4 cup whole cane sugar
- 1 tablespoon ground cinnamon
Directions:
In a mixing bowl, combine maple syrup, pumpkin puree, coconut oil, and vanilla extract. Add almond flour, coconut flour, baking powder, cream of tarter, salt, and cinnamon. Mix until well combined.
Refrigerate dough for about 30 minutes.
In a small bowl, combine sugar and cinnamon for topping.
Using a cookie scoop, scoop dough into round balls. Roll the dough balls into the sugar and cinnamon mixture. Place balls onto a baking sheet lined with parchment paper. Gently flatten cookies with palm.
Bake at 350 degrees F for about 15 minutes or until lightly browned. Remove from oven and let cool for about 10 minutes.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes here!
