Craving a cookie that's not just delectable but also aligns with your health goals? Get ready to discover the ultimate game-changer in the world of healthy treats! These Paleo Pumpkin Snickerdoodles are about to revolutionize your snacking experience, offering a mouthwatering blend of autumnal spices and clean ingredients that will make your taste buds dance with joy. Imagine biting into a soft, perfectly spiced cookie that's completely gluten-free, dairy-free, and refined sugar-free – sounds too good to be true? Think again!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Paleo
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1 teaspoon of cinnamon, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk together 1/2 cup of pumpkin puree, 1/4 cup of melted coconut oil, and 1/4 cup of maple syrup until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is thoroughly combined and a dough forms. The dough should be moist and slightly sticky.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place them on the prepared baking sheet, leaving some space between each cookie as they will spread slightly while baking.
- For an extra touch, you can sprinkle a little additional cinnamon on top of each cookie before baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Paleo Pumpkin Snickerdoodles as a delicious and healthy treat!
Tips
- • For the best texture, ensure your coconut oil is melted but not hot when mixing with other wet ingredients. • Use a cookie scoop for uniform cookie sizes and even baking. • Don't overbake! These cookies continue to set while cooling, so remove them when edges are just turning golden. • Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation. • For extra flavor, consider adding a pinch of nutmeg or pumpkin pie spice to the dry ingredients. • Let cookies cool completely to achieve the perfect chewy texture. • If the dough feels too sticky, refrigerate for 15-20 minutes before forming balls.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 2g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 0mg
