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First of Fall Pumpkin Snickerdoodles

Ingredients

  • 3 tbsp Coconut oil melted
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1 tsp Baking powder
  • 2 cup Almond Flour
  • 1 tsp Pumpkin pie spice

Topping

  • 1/4 cup Coconut sugar
  • 1 tsp Cinnamon

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.

  2. In a medium bowl, whisk together the coconut oil, pumpkin puree, maple syrup, and vanilla. Once combined well, add the almond flour, pumpkin pie spice, salt, and baking powder. 

  3. Mix well, and place the bowl in the refrigerator for 30 minutes - this will make the dough firmer and easier to roll into balls.

  4. In a small bowl, add the coconut sugar and cinnamon.

  5. Remove bowl from the refrigerator, form balls with the cookies and roll each one in the sugar/cinnamon mixture (leave a few naked if you're not a sugar freak.. this cookie dough is INSANE).

  6. Place on baking sheet. Using the bottom of a cup or jar, press down to flatten to about 1/2 inch thick.

  7. Bake 10 minutes. Let cool on a baking rack.  

  8. Serve warm or store in the freezer for extended freshness. Pair with fresh almond milk and you won't be sorry.