Pumpkin

Snickerdoodle Cookies

GF / Vegan /  with Keto Option

Pumpkin snickerdoodles are delicious, gluten-free, and sugar-free. These healthy cookies are adaptable to almost any dietary need.

Ingredients:

Coconut Oil

Low Carb Sweetener

Large Egg

Cookies:

Pumpkin Puree

Vanilla Extract

Gluten-Free Flour

Cinnamon

Nutmeg

Ground Ginger

Baking Soda

Salt

Cinnamon Coating:

Granulated Sweetener

Cinnamon

Nutmeg

How to Make Pumpkin Snickerdoodle Cookies

Preheat oven to 350 degrees F. Combine ingredients for cinnamon coating and set aside. 

Combine flour, salt, baking soda, and spices. In another bowl, add coconut oil, sweetener, and egg. Beat well. Add pumpkin puree and vanilla. Beat well again. 

Add dry ingredients to wet ingredients. Mix thoroughly. Do not overmix. 

Roll into balls and in cinnamon sugar topping. Place on a cookie sheet. Bake for 10 minutes and cool for 5 minutes. Cool completely on a wire rack. 

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