Rice Free Paleo Pumpkin Snickerdoodles

Total time59 min

Prep time15 min

Cook time14 min

4.9

(27)

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Ingredients

18 servings

For the cookies

2 ½ cups almond flour, blanched and finely ground
2 tbsp tapioca starch
1 tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine sea salt
⅓ cup pumpkin puree
¼ 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 ½ 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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