Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options

stack of gluten-free pumpkin snickerdoodles with glass bottle of milk.

Whole New Mom - https://wholenewmom.com

Healthy Pumpkin Snickerdoodles - gluten-free, sugar-free, with vegan and keto options

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: gluten free pumpkin snickerdoodles, healthy pumpkin snickerdoodles, keto pumpkin snickerdoodles, vegan pumpkin snickerdoodles

Prep Time: 45

Cook Time: 10

Cooling Time: 5

Total Time: 1

Servings: cookies

Calories: 116kcal

These Healthy 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!

Print Recipe

Ingredients

Cookies

1/2 cup coconut oil (or healthy fat alternative like butter)
3/4 cup low carb sweetener
1 large egg (or egg substitute like this Powdered Egg Replacer)
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
2 cups gluten-free flour (whole grain preferred. Use Almond Flour for grain-free. See Recipe Notes)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon salt

Cinnamon Coating

1/2 cup granulated sweetener (as healthy as possible--use low-carb sweetener)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Instructions

Preheat oven to 350°F.
Combine ingredients for Cinnamon Coating and set aside for later use.
Combine flour, salt, baking soda and spices in a medium-sized bowl.
If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
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.)
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).
Bake for about 10 minutes, or until slightly golden brown.
Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.
Try not to eat them all at once :-).

Video

Notes

Sweetener: Although I use xylitol for a candida-friendly option, you can substitute any healthy sweetener.

Egg Substitute: My Homemade Powdered Egg Replacer is a great homemade option for an egg substitute. A flax egg or chia egg would be great as well.

Flour: See my Gluten-Free Baking Tips for gluten-free flour blend info. For a grain free or paleo version, use either organic tiger nut flour, which is also AIP, or 2 cups organic almond flour, for low carb. If using almond flour, increase the baking soda by 50% and use only 1/4 cup coconut oil. These work out GREAT this way. I haven't tried the AIP option, but we love the keto version.

THM: For those on the Trim Healthy Mama plan, this recipe is a crossover unless you use the almond flour option, which will make these snickerdoodles qualify as an "S."

Topping: You could also use my Healthy Cinnamon Sugar as a topping for these cookies.

Soaking Option: For better digestibility, 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 :-). Note that for some reason, the fermenting process doesn't seem to work so well with these cookies so it's up to you if you want to try it.

Cookie Spread: These 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.

Nutrition