Pumpkin Snickerdoodles are an amazing pumpkin cookie. Rolling them in the cinnamon sugar mixture gives them such a nice sweetness and texture.
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
Preheat your oven to 350 degrees F.
In a larger bowl mix together oat flour, almond flour, stevia, baking powder, soda, salt & cinnamon.
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.
Place dough in freezer for 10-15 minutes until easy to roll into balls. Meanwhile, combine to topping in a shallow dish.
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.
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
Recipe by Busy But Healthy at https://busybuthealthy.com/pumpkin-snickerdoodles/