High Fructose Corn Syrup Free Paleo Pumpkin Snickerdoodles
Total time59 min
Prep time15 min
Cook time14 min
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Learn more āIngredients
18 servings
For the cookies
- 2 Ā½ cups almond flour, blanched and finely ground
- 2 tbsp tapioca starch
- 1 tsp baking soda
- 1 Ā½ tsp ground cinnamon
- Ā½ tsp ground ginger
- Ā¼ tsp ground nutmeg
- Ā¼ tsp fine sea salt
- ā cup pumpkin puree
- Ā¼ cup coconut sugar
- 3 tbsp coconut oil, melted and cooled
- 1 large egg
- 1 tsp pure vanilla extract
For the cinnamon-sugar coating
- 3 tbsp coconut sugar
- 1 Ā½ tsp ground cinnamon
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined with no lumps.
- 2
In a medium mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until smooth.
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