Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

These cookies are SUPER easy to make. No fancy mixers, just a large spoon. Add the dry ingredients with wet ingredients, stick them in the fridge for about 10 minutes, form them into small balls, and dip them into a cinnamon mixture. You will want the balls to be about the size of a ping-pong ball. They are YUMMY. Now, these have coconut sugar in them, so they are only for those DIET LEVEL 6-er’s out there!!

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Pumpkin Snickerdoodle Cookies
Diet Level:6
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Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level:6
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate, small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Mix together until wet and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
  5. In a small bowl, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter. Roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
  7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
  8. Cool completely on the cookie sheet.
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