Vegan Pumpkin Snickerdoodle Cookies
Ingredients
The cookie dough
-
1 ¼
cup
almond flour
-
¼
cup
coconut flour
-
2
tsp
pumpkin pie spice
-
1
tsp
baking powder
-
¼
tsp
salt
-
¼
tsp
cream of tartar (optional)
-
¼
cup
coconut oil (melted)
-
¼
cup
maple syrup
-
1
tsp
vanilla
For rolling
-
2
tbsp
coconut sugar
-
1
tsp
pumpkin pie spice
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or grease it.
- In a medium bowl, mix almond flour, coconut flour, pumpkin pie spice, baking powder, salt, and cream of tartar.
- In a small bowl, mix coconut oil, maple syrup, and vanilla.
- Combine wet ingredients with dry ingredients and stir until mixed. Set aside.
- In another small bowl, mix coconut sugar and pumpkin pie spice.
- Roll 2 tablespoons of dough into a ball and then roll it in the pumpkin pie sugar mixture.
- Place the cookie balls on the parchment paper and flatten them gently.
- Bake for 10-12 minutes or until slightly golden brown.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
120
Total fat
6g
Total carbohydrates
16g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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