Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

Delicious gluten free, dairy free, and vegan snickerdoodle cookies that are made with healthier ingredients.
Course Dessert
Keyword dairyfree, easy, eggfree, glutenfree, plantbased, vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 cookies
Author Alexa Sagon, CHN

Equipment

  • Stand mixer
  • cookie sheet
  • Parchment paper
  • Cookie scoop

Ingredients

Wet

  • 1/3 cup coconut oil solid
  • 1 tbsp vanilla
  • 2 tbsp non dairy unsweetened milk
  • 6 tbsp pure maple syrup

Dry

  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • 1 cup almond flour
  • 3/4 cup cassava flour

Topping

  • 1 tsp pumpkin pie spice
  • 3 tbsp organic cane sugar

Instructions

  • Preheat oven 350 F and prepare a baking sheet with parchment paper.
  • In a stand mixer fitted with the paddle attachment add wet ingredients and mix for a min or two.
  • Slowly add dry ingredients to the wet and mix for 2 minutes or until well combined.
  • In a separate small bowl prepare the topping by whisking evenly to combine.
  • Using a cookie scoop, scoop balls of dough and add them to the spice/sugar mixture and roll them around to coat all sides.
  • Place the dough balls on the baking sheet and gently press down with the back of a spoon or your fingers (don’t skip this step because the cookies don’t spread much so you’ll end up with cookie balls).
  • Bake for 12 minutes until golden brown.
  • Let cool (important step) on the pan for at least 5+ minutes before transferring to a rack to cool completely. *Let cool for awhile before eating so they firm up.

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