Pumpkin Snickerdoodles
Posted by Dr. Della Parker on September 30, 2015
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
- 1 tablespoon Psyllium Husks Optional: adds a firmer texture
- 2 tablespoons Palm Sugar
- 1 teaspoon cinnamon
Servings: Snikerdoodles
Recipe Notes
- Preheat oven to 350 degrees.
- In a medium bowl, whisk the flour, cinnamon, salt, and soda.
- 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!)
- 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.
- Roll the batter into 14-16 cookies, roughly golf ball size.
- Mix your cinnamon sugar coating in a small bowl (palm sugar and remaining cinnamon).
- 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!
- Bake for 10-13 minutes until bottoms are golden.
- Cool on cookie sheet for 10 minutes, remove and store in an airtight container.
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