|Gluten Free Pumpkin Snickerdoodles|
|photo by recipe author|
Preparation Time: 40 minutes
- 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
- 1/4 cup whole cane sugar
- 1 tablespoon ground cinnamon
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 in 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° 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!
Published on September 21, 2016
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