Gluten Free Pumpkin Sneekerdoodle


Pumpkin-Snickerdoodles

Hi There! I know it has been a long time since  my last blog. Well, I am back with a delicious recipe from Whole New Mom. Hope you enjoy this healthy sugar free, gluten free treat. I would love to hear your comments.

Ingredients
Cookies:

  1. 1/2 cup organic coconut oil (or healthy fat alternative like I Cannot Believe It’s Not Butter)
  2. 3/4 cup granulated sweetener (I used splenda)
  3. 1 large egg or equivalent substitute
  4. 1/2 cup pumpkin puree
  5. 1/2 tsp pure vanilla extract
  6. 2 cups flour (I used coconut flour)
  7. 1 tsp cinnamon
  8. 1/2 tsp nutmeg
  9. 1/2 tsp ground ginger
  10. 3/4 tsp baking soda
  11. 1/2 tsp salt (I recommend Real Salt)

Cinnamon Coating:

  1. 1/2 cup granulated sweetener (Again, I used splenda.)
  2. 1 tsp cinnamon
  3. 1/4 tsp nutmeg

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine ingredients for Cinnamon Coating and set aside for later use.
  3. Combine flour, salt, baking soda and spices in a medium-sized bowl.
  4. If coconut oil is not soft enough to mix easily, melt in a pan over low heat. Place in a bowl.
  5. Add sweetener and egg (or substitute) to the softened oil. Beat well. Add pumpkin puree and vanilla. Beat well again.
  6. Add dry ingredients to wet ingredients. Mix thoroughly, but do not over-mix.
  7. Take a small amount of dough ( can 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.)
  8. Place on cookie sheet or baking stone (I highly recommend baking stones) about 2 inches apart, flattening a bit with your hand (or the bottom of a glass)
  9. Bake for about 10 minutes, or until slightly golden brown.
  10. Cool for approximately 5 minutes before removing from baking sheet to cool on a cooling rack.

——————————————– Enjoy ——————————————-

 

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