Paleo Pumpkin Snickerdoodles
Ingredients
The cookies
-
2
cups
almond flour
-
¼
cup
pumpkin puree
-
¼
cup
maple syrup
-
1
tsp
vanilla extract
-
3
tbsp
coconut oil, melted
-
1
tsp
pumpkin pie spice
-
¼
tsp
salt
-
1
tsp
baking powder
The topping
-
¼
cup
coconut sugar
-
1
tsp
cinnamon
Instructions
- 1. Preheat the oven to 350°F.
- 2. Line a baking sheet with parchment paper.
- 3. In a medium bowl, whisk together the coconut oil, pumpkin puree, maple syrup, and vanilla.
- 4. Add the almond flour, pumpkin pie spice, salt, and baking powder, and mix well.
- 5. Refrigerate the dough for 30 minutes to firm it up.
- 6. In a small bowl, combine coconut sugar and cinnamon.
- 7. Form balls from the dough and roll each in the sugar/cinnamon mixture.
- 8. Place the balls on the baking sheet and flatten to about ½ inch thick.
- 9. Bake for 10 minutes.
- 10. Enjoy your cookies!
Nutrition Facts (estimated)
Servings
12 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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