Without grain Pumpkin Snickerdoodles are a Paleo, Vegan, and Gluten-Free treat that is ideal for the fall! These make an incredible bite or dessert, and are a group pleaser!

Can I simply reveal to you that I am so eager to begin expediting the pumpkin formulas? It's one of my most loved fixings to cook with and I adore this season when I can add it to pretty much anything! These scrumptious treats are the ideal method to commence the pumpkin season.

A great treat formula that gets a pumpkin makeover and has just healthy fixings with no refined sugar. That's right, it's hard to believe, but it's true. Feel free to have them for breakfast on the off chance that you need. These heavenly, rich, spiced treats were likewise an evening nibble for my children who gave them rave surveys.


Also try our recipe : Caramel Apple Slices #dessert #cake

Ingredients :
  • 2 cups almond flour
  • 1/2 tsp baking powder*
  • 1/4 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 3 tbsp coconut oil melted
  • 3 tbsp pumpkin puree
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup cinnamon
  • 1 tbsp coconut/palm sugar
Instructions :
  1. Preheat the oven to 350.
  2. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder.
  3. In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract.
  4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
  5. In a small ball, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about 1/2 inch thick.
  7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
  8. Cool completely on the cookie sheet.
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