Almond Flour Pumpkin Snickerdoodles
Deliciously warm and spiced, these Almond Flour Pumpkin Snickerdoodles are the perfect autumn treat, combining the nutty richness of almond flour and the earthiness of pumpkin.
Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, baking soda, cinnamon, nutmeg, and salt. Whisk them together until well combined.
- In another bowl, mix together the pumpkin puree, melted coconut oil, coconut sugar, and vanilla extract. Blend the ingredients using a spatula or whisk until they form a smooth mixture.
- Combine the dry ingredients with the wet ingredients, stirring until everything is well incorporated. You should have a thick, but manageable dough.
- Scoop the dough using a tablespoon and roll it into balls, then place them on the prepared baking sheet. Make sure to leave some space between each cookie, as they’ll spread slightly during baking.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy your scrumptious Almond Flour Pumpkin Snickerdoodles with friends and family!