These aren’t just any snickerdoodle cookie, these are a gluten-free healthier version of the cinnamon-y sweet cookie! They’re perfect for cozying up with a warm mug of tea, a blanket, and a good book.

2 cups almond flour

1/2 tsp baking powder

1/2 tsp pumpkin pie spice

3 tbsp coconut oil (melted)

3 tbsp pumpkin pie puree

1/4 cup maple syrup

2 tsp vanilla extract

1 tbsp cinnamon

1/4 cup coconut palm sugar

  1. Preheat oven to 350.
  2. In a large bowl combine the flour, baking powder, and pumpkin pie spice.
  3. In another bowl, mix the coconut oil, pumpkin puree, syrup, and vanilla.
  4. Add the wet ingredients to the dry ingredients and mix until a ball of dough forms. Refrigerate for 10 minutes to make the dough easier to work with.
  5. In a shallow bowl stir together the cinnamon and palm sugar.
  6. Form dough balls, slightly smaller than golf ball size. Roll them into the cinnamon/sugar mixture. Place on baking sheet, and with the bottom of a flat drinking glass, press slightly to flatten the cookies to about 1/2 inch thick.
  7. Bake cookies for 10-13 minutes. They’ll be soft on the inside and firm on the outside. Allow them to cool completely on the baking sheet when done.

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