Pumpkin Snickerdoodles – New Grain-Free Option! (gluten, dairy, and sugar-free w/ vegan & AIP option)

Looking for Healthy Cookie Recipes or Allergy Free Cookies? These Pumpkin Snickerdoodles are Gluten-free, Dairy-free, Egg-free and Sugar-free. My boys LOVE them. In fact, whenever I talk about making cookies they ask for these! If you love snickerdoodles, you'll love these.

Pumpkin recipes are just one of my favorite things.  I have a few here on my blog, one of our favorites, Soft Pumpkin Cookies, and homemade pumpkin pie spice, and even a dairy-free pumpkin creamer, but these Pumpkin Snickerdoodles are something special.

They’re a gluten-free cookie and they’re so good – my boys ask for them pretty much every time I tell them I feel like baking :).

I shared them quite awhile ago on The Nourishing Gourmet, but the recipe bears repeating here.

Because these Pumpkin Snickerdoodles are just that good.

PLUS, I have a really great update to the post–these fabulous cookies can now be made grain-free and low-carb.

Yes, grain-free — easily.  Read on…

In my “neck of the woods” the weather is cooling and the leaves are changing.

It’s amazing to me how beautiful it all becomes.

Just looking out our deck window right now it’s amazing how gorgeous the colors are.  A real masterpiece by God on display for all of us.

The air is crisp and at least in the U.S. something makes us all think of pumpkins, apples and the like.

So in my house, we’ve been perfecting a recipe for Pumpkin Chia Pudding (truth is, my son asks for this daily so I am keeping the canned pumpkin industry in business :-)) and have tried a few pumpkin shakes, but these Pumpkin Snickerdoodles remain one of our favorites.

Super yummy and super adaptable to special diets, and of course, when you make your own cookies instead of buying store bought, you are most likely getting better ingredients while also saving a TON of money :-)!

Literally, every time I talk about baking cookies, my sons ask for these.

And if you’re in the mood for snickerdoodles now, but don’t feel like baking, try my 5-Minute Snickerdoodle Cookie Dough Balls.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Looking for Healthy Cookie Recipes or Allergy Free Cookies? These Pumpkin Snickerdoodles are Gluten-free, Dairy-free, Egg-free and Sugar-free. My boys LOVE them. In fact, whenever I talk about making cookies they ask for these! If you love snickerdoodles, you'll love these.

NOTES:

1.  You could also use my Best Cinnamon Sugar as a topping for these cookies.  I keep that in a little container in with my spices so it’s readily available.

2.  For better health, you could also soak the flours overnight, per instructions in my post on How and Why to Soak Grains.  Be warned, however…you will get quite a workout mixing a batter this thick after it soaks :-).  And I am not sure I like the taste of cookies after they’ve soaked.  I am not sure what is going on there, but it’s not been a winner in our family and we typically like soaked grains.

3.  Note that the cookies don’t spread out much when baking, so as much as you press them down, that is the size that the baked cookie will be.

And a note about Tiger Nuts.  I’ll be sharing more about them soon, but here are a few details:

You can find them on Amazon here.  They are NOT NUTS, but they’re a fabulous treat and source of flour that is 100% gluten-free, nut-free, allergen-free, dairy-free, high in fiber, low in calories & fats, high in nutrition and they taste great. You can also find Tiger Nut Flour here.  The nuts themselves are a great snack (I LOVE them), and the flour can pretty much be substituted 1:1 in any recipe you use.

What You Will Need:

Pumpkin Snickerdoodles - New Grain-Free Option! (gluten, dairy, and sugar-free w/ vegan option)
 
Author:
Recipe type: Desserts - Cookies & Bars
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
 
These Pumpkin Snickerdoodles are gluten-free and sugar-free with egg and dairy-free options. They're our "go to" cookies recipe whenever it's baking time!
Ingredients
Cookies:
[b]Cinnamon Coating:[/b]
  • ½ cup granulated sweetener (as healthy as possible. Again, I used xylitol)
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine ingredients for Cinnamon Coating and set aside for later use.
  3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
  4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
  5. Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
  6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
  7. Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. (NOTE: For gluten free cookies, the smaller the cookie the better as they will crumble more easily than those made with gluten flours.)
  8. Place on a baking stone or cookie sheet (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass).
  9. Bake for about 10 minutes, or until slightly golden brown.
  10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
  11. Try not to eat them all at once :-).

Looking for Healthy Cookie Recipes or Allergy Free Cookies? These Pumpkin Snickerdoodles are Gluten-free, Dairy-free, Egg-free and Sugar-free. My boys LOVE them. In fact, whenever I talk about making cookies they ask for these! If you love snickerdoodles, you'll love these.

Looking for other Great Fall Recipes?  How About:

Nut Butter Fruit Dip (perfect for apples, pears, whatever :-).  It’s even great drizzled on cake, cookies, ice cream, or warm cereal
Super Pumpkin Pie Spice
Soft Pumpkin Cookies (with gluten, dairy, egg and sugar free options) – these taste amazingly like Enjoy Life Boxed Cookies (which cost a little too much for this frugal momma to stomach.  Plus, they’re loaded with sugar…save some dough and try these)!

 I hope you love these as much as we do and that you and your family have time to enjoy the wonderful beauty of fall (if it is on display where you live), or whatever beauty there is around you.

What pumpkin or apple recipes do you enjoy in the fall?

Top Two Photo Credits: Naomi Huzovicova

These comments do not necessarily reflect the opinions of Whole New Mom.

Comments

    Speak Your Mind

    *

    Rate this recipe:  
  1. These are really good. I used regular white sugar since that’s what I had. The kids are fighting over them. They are so soft and fluffy.

  2. Thank you for posting recipes that can be made with conventional ingredients as well as gluten free. We are sugar free due to my husband’s diabetes but have no other food issues. We do try to eat healthy and I use as many local and natural ingredients as possible. So many sugar free recipes posted are also gluten free and sometimes I have a hard time converting them to use conventional ingredients. Keep up the good work!

  3. These are really good! Just make sure to flatten, mine were too high and doughy inside

  4. I just made these for the first time. They are absolutely delicious! I used unbleached all purpose flour and a combination of light brown sugar and raw sugar. I can’t wait to make these again with gluten-free flour!

  5. Peggy Segrest says:

    Make sure that if you have pets to keep xylitol away and do not feed as treat
    Even a taste can kill an animal.

  6. hi I was wondering if you have an exact recipe for your flour blends?

    • Hi there. I don’t. And actually I have been doing more grain-free baking lately (or rather no baking since my oven is broken). But I can try to figure something out later, perhaps.

  7. Pumpkin is my favorite! And I enjoy it all year, not just in the fall. I used coconut sugar and the cookies were delicious! A friend and I just started a blog and with Oct. 1 being National Homemade Cookie Day, we are each contributing a recipe. I would love to recreate your recipe (linking back to your blog post, of course). I can’t think of a better cookie for celebrating the day!

    • Hi there. Sorry for the delay – your comment got lost in a pile. I’m not sure what you mean by recreating. If you are going to be using it as it please do not publish it. Recipes are copyrighted material. Thanks!

  8. Stephanie W. says:

    ‘Sounds yummy! I’ve always loved snickerdoodles, too! Have you ever used cassava flour? I’ve been seeing more people recommend it as an option for AIP. And, it sounds as though the conversion is pretty close to even with wheat flour.

  9. Mary Janke says:

    Hi there, these sound delish. I do want to try the tigernut flour but haven’t managed to find a link to any supplier in Australia. Hopefully I won’t have to import it but was wondering if you found it in a specialty store? It sounds like a good option for gluten free cooking……always looking for alternative flours in an effort to have something more like what we were once used to. lol 🙂

    • Hi there. Thanks! Here is where I get mine. Sorry that the link wasn’t in the post – I couldn’t get it to work properly until now. This is an affiliate link: Tiger Nuts Flour

  10. I just pulled the first batch out of the oven…so yummy! Praise the Lord, we have no allergies here so I made them “regular” and used sucanat as my sugar. They’re a bit cakey but absolutely delicious!

  11. Erin Smith says:

    Oh my!! I LOVE SNICKERDOODLES!! I’m excited to try these Adrienne! Thanks for sharing. 🙂

  12. Hi,
    this sounds so yummy!! I have one question, about how many cookies can I yield with this recipe?
    thanks

    • Hi there. I haven’t counted. I guess it depends on how big you make them. I’ll try to remember to count next time I make the recipe but I would guess about 15 larger cookies.

  13. Hi.
    Thank you for the recipe. I am looking fwd to making these this week!! 🙂

    Just wondering though, what other type of oil can I use to replace the coconut oil?
    People are now learning and saying that coconut oil is NOT good for people. :\

    • You’re welcome. May I ask where you are reading that? You could use anything really – butter, palm, ghee, olive oil….but the solid fats will work better.

  14. Thanks for this recipe! I have Candida and loooove these! However, I used almond flour bc I’m gluten free and xylitol because of the Candida. And they turned out doughy and flat. I kind of scooped them up and ate them anyways bc they are so good. Anything I should add or change to make them stay together and rise a bit more? I’d love to remake them with any suggestions.

  15. Love these! I am a paleo follower and my hubby isn’t. I used 1 cup almond and 1 cup tapioca flour the first. No need to flatten. Awesome chewy goodness! I have some in the oven right now that are 1 cup almond and 1/2 c tapioca flour and 1/2 ground flax seed. More nutty in flavor, but the coconut sugar cinnamon combo cover the nuttiness. Love this recipe and my hubby and kiddos willingly eats them!

Simple Share Buttons