Gluten-Free Pumpkin Snickerdoodles
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
5 servings
- 1 1/4 cup cassava flour (175 grams)
- 2/3 cup coconut sugar (135 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt or pink salt
- 2/3 cup pumpkin puree
- 1/2 cup softened coconut oil
- 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
- For rolling:
- 4 tablespoons coconut sugar
- 2 teaspoons ground cinnamon
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Preparation
Step 1
Preheat oven to 350°F (180°C). Line a cookie sheet with parchment paper; set aside.
Step 2
Combine dry ingredients.
Step 3
In large mixing bowl combine cassava flour, coconut sugar, cinnamon, cream of tartar, baking soda, salt. Mix to combine.
Step 4
Add wet ingredients.
Step 5
Add pumpkin, coconut oil and the flax egg. Mix and/or knead until you have a ball of cookie dough that is well mixed.
Step 6
Form dough.
Step 7
Roll dough into golf ball-sized rounds.
Step 8
Combine cinnamon sugar mixture.
Step 9
Mix coconut sugar and cinnamon for rolling.
Step 10
Roll dough in cinnamon sugar.
Step 11
Roll cookie dough balls in cinnamon sugar mixture.
Step 12
Place dough balls on baking sheet.
Step 13
Place rolled balls onto prepared cookie sheet.
Step 14
Bake for 12-15 minutes or until cookies are firm, beginning to crack and browning on the bottoms.
Step 15
Let cool completely before serving.
Step 16
Enjoy!
Step 17
Save recipe for the next time?
