Pumpkin Snikerdoodles – Paleo, Grain Free & Vegan

By á-26060

Prep time: 10 mins Cook time: 13 mins
Total time: 23 mins Serves: 15

Ingredients

• 2 cups blanched almond flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup fresh pumpkin puree
• 3 tablespoons melted coconut oil
• 3 tablespoons honey or coconut nectar
• 1 teaspoon vanilla
• Optional: 1 tablespoon psyllium husks (adds a firmer texture)
• 2 tablespoons palm sugar
• 1 teaspoon cinnamon

Details

Adapted from tessadomesticdiva.com

Preparation

Step 1

1.Preheat oven to 350 degrees.
2.In a medium bowl, whisk the flour, cinnamon, salt, and soda.
3.In a liquid measuring cup, mix the wet ingredients through the psyllium husks well (make sure your pumpkin in room temp so the coconut oil does not harden!)
4.Pour the wet mixture into the dry mix and blend with a wooden spoon. The mixture will be stubborn, work it to moisten everything well.
5.Roll the batter into 14-16 cookies, roughly golf ball size.
6.Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).
7.Roll each ball into the mixture, and place on a parchment lined cookie sheet. Press down slightly with the palm of your hand: these cookies don’t move much!
8.Bake for 10-13 minutes until bottoms are golden.
9.Cool on cookie sheet for 10 minutes, remove and store in an airtight container.