Pumpkin Snickerdoodles

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes4 Comments

Yay pumpkin!  I love when September hits, and I’m totally inspired to come up with new and tasty recipes using pumpkin.  These cookies are delicious, soft and chewy.  Totally what you want in a snickerdoodle.  This recipe is gluten free, dairy free and is free of refined sugar.  Yet they are still a delicious cookie that will be satisfying to everyone!

Pumpkin Snickerdoodles
 
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Pumpkin Snickerdoodles are an amazing pumpkin cookie. Rolling them in the cinnamon sugar mixture gives them such a nice sweetness and texture.
Author:
Recipe type: Dessert
Yield: 28 cookies
Ingredients
  • 1¼ cup oat flour (grind oats in your food processor or blender OR use your fave gluten free flour mix)
  • ½ cup almond flour (just grind almonds in your food processor or blender)
  • ⅓ cup stevia baking blend like Krisda or NuNaturals (or 10-11 packets stevia or ½ tsp to ¾ tsp pure powder extract stevia OR ⅓ cup of your fave alternative)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ½ cup pumpkin puree (I used canned pumpkin)
  • 1 egg
  • ¼ cup sucanat (coconut palm sugar or another type of raw brown sugar)
  • ¼ cup butter or non-dairy margarine
  • ¼ cup coconut oil, melted
For the Topping (to roll the balls of dough in):
  • ¼ cup cane sugar (could also use Truvia, erythritol or xylitol...you'll just need to use something granular. Typical stevia is almost powdered, so wouldn't be the best choice)
  • 1 tsp cinnamon
  • ¼ tsp ground ginger (the powdered kind, not fresh ginger)
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a larger bowl mix together oat flour, almond flour, stevia, baking powder, soda,  salt & cinnamon.
  3. In a smaller bowl, whisk together the pumpkin, egg, sucanat, butter and coconut oil until smooth.  Add to dry ingredients and mix together until combined.
  4. Place dough in freezer for 10-15 minutes until easy to roll into balls. Meanwhile, combine to topping in a shallow dish.
  5. Roll dough into balls with your hands and roll in the topping.  Place on a cookie sheet (greased or lined with parchment paper).  Bake for 13-14 minutes until slightly firm to the touch, and slightly cracked on top.
  6. Allow to cool on  a rack. Can be stored at room temp or frozen.
Nutrition
Serving size: 1 cookie Calories: 75 Fat: 5 g Carbs: 7 g Sugar: 3 g Sodium: 80 mg Fiber: 1.4 g Protein: 1.2 g