Pumpkin Snickerdoodles - gluten, dairy, & sugar free w/ vegan & grain-free options

Stack of pumpkin snickerdoodle cookies on white table

Whole New Mom - https://wholenewmom.com

Pumpkin Snickerdoodles - gluten, dairy, & sugar free w/ vegan & grain-free options

Course: Dessert, Snack

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

Keyword: Pumpkin Snickerdoodles

Prep Time: 45 minutes

Cook Time: 10 minutes

Cooling Time: 5 minutes

Total Time: 55 minutes

Servings: cookies

Calories: 116kcal

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!

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 :-).

Nutrition