Grain Free Pumpkin Snickerdoodles
Ingredients: * 2 cups almond flour * ½ tsp baking powder * ¼ tsp salt * ½ tsp pumpkin pie spice * 3 tbsp coconut oil (melted) * 3 tbsp pumpkin puree (not pumpkin pie) * ¼ cup maple syrup * 2 tsp vanilla extract * ¼ cup cinnamon * 1 tbsp coconut sugar Instructions: 1. Preheat the oven to 350. 2. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin pie spice 3. In a separate small bowl, whisk together coconut oil (melted), pumpkin puree, maple syrup, and vanilla extract. 4. Add the wet ingredients to dry. Mix together until wet, and sticky. 5. Refrigerate for about 30 minutes. 6. While dough is refrigerating mix together cinnamon and coconut sugar in a small bowl. 7. Form dough into small balls (1.5 inches in diameter). 8. Roll in cinnamon and coconut sugar mixture. 9. Place on a cookie sheet. 10. Using a jar or glass, flatten cookies to about ½ inch thick. 11. Bake cookies for 10-12 minutes (Cookies should feel firm on the top, but may be soft in the center). 12. Cool for 5 minutes on cookie sheet, then place cookies on cooling rack.
